Emeril's Remoulade Sauce

A serving suggestion: Toss cooked shrimp in sauce and serve over lettuce decorated with tomatoes and cucumber. Adapted From Emeril Lagasse.

• Ready In: 10 mins
• Yields: 3 cups

Ingredients

• 1⁄4 cup fresh lemon juice
• 3⁄4 cup  vegetable oil
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped green onion
• 1⁄4 cup celery
• 2  tablespoons  chopped garlic
• 2  tablespoons  prepared horseradish
• 3  tablespoons creole mustard or 3  tablespoons  whole grain mustard
• 3  tablespoons yellow mustard
• 3  tablespoons ketchup
• 3  tablespoons  chopped parsley
• 1  teaspoon salt
• 1⁄4 teaspoon cayenne
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. Put all the ingredients in a food processor and process for 30-45 seconds, chill.