Remoulade
Instructions:
- 1 Egg
- 1 Lemon; Juice of
- 1/4 Cup Chopped onions
- 1/4 Cup Chopped green onions
- 1/4 Cup Chopped celery
- 1 Tablespoon Prepared horseradish
- 3 Tablespoon Creole or whole grain mustard
- 3 Tablespoon Prepared yellow mustard
- 3 Tablespoon Ketchup
- 3 Tablespoon Chopped parsley
- Salt
- Cayenne pepper
- Freshly ground black pepper
- 1 Cup Olive oil
- Combine the first 10 ingredients in a food processor with a metal blade and process until smooth.
- Season with salt, cayenne and pepper.
- While the machine is running, slowly add the oil, a little at a time, until thick.
- Re−season if necessary.
- Yield: about 2 cups