Remoulade II

Recipe Ingredients

1		Egg
		Juice of 1 lemon
1/4 cup	15g / 0.5oz	Chopped onions
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	27g / 1oz	Chopped celery
1 tablespoon	15ml	Prepared horseradish
3 tablespoons	45ml	Creole or whole grain mustard
3 tablespoons	45ml	Prepared yellow mustard
3 tablespoons	45ml	Ketchup
3 tablespoons	45ml	Chopped parsley
		Salt - to taste
		Cayenne pepper - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Olive oil

Recipe Instructions

Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Re-season if necessary.

This recipe yields about 2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C23)

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