PANTRYFLEX

blend · remoulade

NATIONAL AWARD WINNERPrep 10 min

Coppermill Remoulade

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

Emeril Lagasse's Coppermill Remoulade, from the published recipe.

Ratio

Ratio by volume: Horseradish 15 ml, Grain Mustard 30 ml, Yellow Mustard 10 ml, Ketchup 45 ml, Hot Sauce 5 ml, Worcester 5 ml, Lemon Juice 30 ml, Vegetable Oil 180 ml
Horseradish 15 mlGrain Mustard 30 mlYellow Mustard 10 mlKetchup 45 mlHot Sauce 5 mlWorcester 5 ml

Ingredients

  • Scallion — 1/4 cup chopped green part (20 g)
  • Garlic — 2 tsp chopped (6 g)
  • Horseradish — 1 Tbsp prepared (15 ml)
  • Grain Mustard — 2 Tbsp Creole (30 ml)
  • Yellow Mustard — 2 tsp (10 ml)
  • Ketchup — 3 Tbsp (45 ml)
  • Hot Sauce — 1 tsp (5 ml)
  • Worcester — 1 tsp (5 ml)
  • Lemon Juice — 2 Tbsp (30 ml)
  • Egg — 1 large
  • Salt — 1/2 tsp (3 g)
  • Cayenne — 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

Coppermill 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 Remoulade Sauce (egg emulsion).

Adapted from a Emeril Lagasse recipe (Emerils.com / Every Day's A Party).

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 / Every Day's A Party (published as “Remoulade Sauce (egg emulsion)”). Full citation lives in Provenance.

Companion jar