Dijon Remoulade
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery leaves
2 Tbs minced garlic
2 Tbs prepared horseradish
6 Tbs Dijon mustard
3 Tbs ketchup
3 Tbs chopped parsley leaves
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp freshly ground black pepper.
Add all the ingredients except the oil to a blender and blend until smooth. With the blender running slowly add the vegetable oil to form an emulsion. Store in the refrigerator and serve with fried or cold seafood.
Note: This is a recipe by SFScott based upon a recipe by Emeril Lagasse. The original called for equal parts of creole and classic yellow mustards. You can vary the flavor of the remoulade by utilizing different mustards.
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery leaves
2 Tbs minced garlic
2 Tbs prepared horseradish
6 Tbs Dijon mustard
3 Tbs ketchup
3 Tbs chopped parsley leaves
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp freshly ground black pepper.
Add all the ingredients except the oil to a blender and blend until smooth. With the blender running slowly add the vegetable oil to form an emulsion. Store in the refrigerator and serve with fried or cold seafood.
Note: This is a recipe by SFScott based upon a recipe by Emeril Lagasse. The original called for equal parts of creole and classic yellow mustards. You can vary the flavor of the remoulade by utilizing different mustards.
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