From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
blend · remoulade
NATIONAL AWARD WINNERCoppermill Remoulade
From a national-award-winning chef
Ratio
HORSERADISH 15GRAIN MUSTARD 30YELLOW MUSTARD 10KETCHUP 45HOT SAUCE 5WORCESTER 5
Ingredients
- SCALLION20 g
- GARLIC6 g
- HORSERADISH15 ml
- GRAIN MUSTARD30 ml
- YELLOW MUSTARD10 ml
- KETCHUP45 ml
- HOT SAUCE5 ml
- WORCESTER5 ml
- LEMON JUICE30 ml
- EGG50 g
- SALT3 g
- CAYENNE0.5 g
- VEG OIL180 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
Originally published as Remoulade Sauce (egg emulsion).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Emerils.com / Every Day's A Party (published as “Remoulade Sauce (egg emulsion)”). Full citation lives in Provenance.