Creole Remoulade

Name: Creole Remoulade
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 large Egg Yolk; 1/2 cup chopped (50 g) Scallion; 1/2 cup chopped (70 g) Onion; 1/4 cup (60 ml) Lemon Juice; 1/4 cup chopped (30 g) Celery; 3 Tbsp Creole (45 ml) Grain Mustard; 3 Tbsp (45 ml) Ketchup; 3 Tbsp (9 g) Parsley; 2 Tbsp (18 g) Garlic; 2 Tbsp (30 ml) Horseradish; 1 tsp (6 g) Salt; 1/4 tsp (0.5 g) Cayenne; 1/4 tsp (0.5 g) Pepper; 3/4 cup (180 ml) Vegetable Oil

Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.

SPREAD · SEAFOOD & FRIED SOFTSHELL CRAB

A spread for seafood & fried softshell crab.

Lagasse's Creole remoulade for seafood, fried softshell crab.

On the jar

CREOLE

Method: blend
Ingredients: 14

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 60 mlGrain Mustard 45 mlKetchup 45 mlHorseradish 30 mlVegetable Oil 180 ml

Ingredients

Egg Yolk1 large
Scallion1/2 cup chopped (50 g)
Onion1/2 cup chopped (70 g)
Lemon Juice1/4 cup (60 ml)
Celery1/4 cup chopped (30 g)
Grain Mustard3 Tbsp Creole (45 ml)
Ketchup3 Tbsp (45 ml)
Parsley3 Tbsp (9 g)
Garlic2 Tbsp (18 g)
Horseradish2 Tbsp (30 ml)
Salt1 tsp (6 g)
Cayenne1/4 tsp (0.5 g)
Pepper1/4 tsp (0.5 g)
Vegetable Oil3/4 cup (180 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Creole Remoulade wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

Scallion-Garlic-Cayenne RemouladeNATIONAL AWARD WINNEROn the jar: HOMEMADE
Scallion Lemon RemouladeNATIONAL AWARD WINNEROn the jar: TARTAR
Sour Cream RemouladeNATIONAL AWARD WINNEROn the jar: SOUR CREAM
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 Creole Remoulade (emulsified).

Adapted from a Emeril Lagasse recipe (Emerils.com / Prime Time Emeril).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Emerils.com / Prime Time Emeril (published as “Creole Remoulade (emulsified)”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar