Remoulade Sauce - Creole Style

Name: Remoulade Sauce - Creole Style
Prep time: 15 min
Total time: 15 min
Yield: 2 Cups
Ingredients: 3/4 cup vegetable oil; 1/2 cup green onion, chopped (both green and white parts); 1/2 cup yellow onion, chopped; 1/4 cup lemon juice (freshly squeezed); 1/2 cup celery, finely chopped; 3 tablespoons mustard (try to find Creole mustard or other whole grain mustard); 3 tablespoons ketchup; 4 tablespoons fresh flat-leaf parsley, chopped; 2 tablespoons garlic, chopped; 2 tablespoons prepared horseradish; 1 teaspoon kosher salt; 1/4-1/2 teaspoon cayenne (depending on how hot you like it); 1/4 teaspoon fresh ground black pepper

(6)

Recipe by LifeIsGood

Remoulade sauce is great as a dip for shrimp or as topping on burgers, etc... Let your imagination run wild! It's a very easy recipe to make. Recipe slightly adapted from Emeril Lagasse.

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READY IN: 15mins

YIELD: 2 Cups

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup vegetable oil
¹⁄₂

cup green onion, chopped (both green and white parts)
¹⁄₂

cup yellow onion, chopped
¹⁄₄

cup lemon juice (freshly squeezed)
¹⁄₂

cup celery, finely chopped
3

tablespoons mustard (try to find Creole mustard or other whole grain mustard)
3

tablespoons ketchup
4

tablespoons fresh flat-leaf parsley, chopped
2

tablespoons garlic, chopped
2

tablespoons prepared horseradish
1

teaspoon kosher salt
¹⁄₄ - ¹⁄₂

teaspoon cayenne (depending on how hot you like it)
¹⁄₄

teaspoon fresh ground black pepper

DIRECTIONS

Put all of the ingredients into a blender or food processor and process until smooth, approximately 30 seconds.
Spoon the mixture into an airtight container and refrigerate for at least 1 hour before serving. The sauce will keep in the fridge up to 1 week.

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