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Emeril’s Remoulade

1.0

½ cup Creole mustard or other mild whole-grain mustard

½ cup prepared horseradish

¼ cup finely chopped yellow onions

¼ cup finely chopped green onions

¼ cup finely chopped celery

2 tablespoons sugar

1 ½ tablespoons paprika

1½ teaspoons Worcestershire

1 teaspoon granulated garlic

¼ cup vegetable oil

¼ cup red wine vinegar

Combine the mustard, horseradish, yellow onions, green onions, celery, sugar, paprika, Worcestershire, and garlic in the bowl of a standing mixer, and mix on medium speed until well blended. With 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.
Transfer 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.)

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

CuisineCreole

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 114 weeks ago

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