PANTRYFLEX

blend · remoulade

NATIONAL AWARD WINNERPrep 10 min

Istanbul Creole Remoulade

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

Emeril Lagasse's Istanbul Creole Remoulade, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 60 ml, Grain Mustard 45 ml, Ketchup 45 ml, Horseradish 30 ml, Vegetable Oil 180 ml
Lemon Juice 60 mlGrain Mustard 45 mlKetchup 45 mlHorseradish 30 mlVegetable Oil 180 ml

Ingredients

  • Egg Yolk — 1 large
  • Scallion — 1/2 cup chopped (50 g)
  • Onion — 1/2 cup chopped (70 g)
  • Lemon Juice — 1/4 cup (60 ml)
  • Celery — 1/4 cup chopped (30 g)
  • Grain Mustard — 3 Tbsp Creole (45 ml)
  • Ketchup — 3 Tbsp (45 ml)
  • Parsley — 3 Tbsp (9 g)
  • Garlic — 2 Tbsp (18 g)
  • Horseradish — 2 Tbsp (30 ml)
  • Salt — 1 tsp (6 g)
  • Cayenne — 1/4 tsp (0.5 g)
  • Pepper — 1/4 tsp (0.5 g)
  • Vegetable Oil — 3/4 cup (180 ml)

Method

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

Companion jar

Istanbul 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

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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).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

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

Companion jar