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Emeril's Remoulade Sauce
Makes 1 3/4 cups
*1/2 cup Creole mustard or other mild whole-grain mustard
*1/2 cup prepared horseradish
*1/4 cup finely chopped yellow onions
*1/4 cup finely chopped green onions
*1/4 cup finely chopped celery
*2 tablespoons sugar
*1 1/2 tablespoons paprika
*1 1/2 teaspoons Worcestershire sauce
*1 teaspoon granulated garlic
*1/4 cup vegetable oil
*1/4 cup red wine vinegar
1Combine the mustard, horseradish, onions, green onions, celery, sugar, paprika, Worcestershire and garlic in the bowl of a standing mixer and mix on medium speed until well blended.
2With the machine running, slowly add the oil in a steady stream and continue to mix until the mixture is thick and emulsified. Slowly add the vinegar in a steady stream and mix well to blend.
3Transfer the sauce to an airtight container and refrigerate until well chilled before using, at least 2 hours. (Stored in an airtight container, this sauce will keep refrigerated for up to 5 days.)
  • There are two types of Remoulade Sauce - the classic French mayonnaise-based white sauce (more like what we Americans think of as tartar sauce) and the red-colored New Orleans Creole variety, of which this recipe is one.
  • The New Orleans-style sauce has whole-grain Creole mustard as its base, with a variety of chopped vegetables and spices giving it texture and piquancy. Some sauces have a loose consistency that's more like a salad dressing, while others, like this one, are tighter emulsion-based sauces. Some sauces contain a little mayonnaise or an egg as a thickener and others use ketchup to deepen the color and sweeten the flavor; some are spicy, although others are mild. How they're made is a matter of house style or personal preference.
  • Remoulade Sauce also is a great complement to boiled and fried seafood - from crawfish tails to catfish and soft-shell crabs.
  • Source
    Chef Emeril Lagasse, from "Emeril's Delmonico", 2005 William Morris