PANTRYFLEX

blend · remoulade

NATIONAL AWARD WINNERPrep 10 min

Scallion-Garlic-Horseradish Remoulade

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

SPREAD · FRIED SEAFOOD

A spread for fried seafood.

Lagasse's blender remoulade for fried seafood.

On the jar

REMOULADE

Method
blend
Yield
about 1¼ cups
Ingredients
13

Blender sauce. Cook from the 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

  • Scallion1/4 cup chopped green part (20 g)
  • Garlic2 tsp chopped (6 g)
  • Horseradish1 Tbsp prepared (15 ml)
  • Grain Mustard2 Tbsp Creole (30 ml)
  • Yellow Mustard2 tsp (10 ml)
  • Ketchup3 Tbsp (45 ml)
  • Hot Sauce1 tsp (5 ml)
  • Worcester1 tsp (5 ml)
  • Lemon Juice2 Tbsp (30 ml)
  • Egg1 large
  • Salt1/2 tsp (3 g)
  • Cayenne1/4 tsp (0.5 g)
  • Vegetable Oil3/4 cup (180 ml)

Where it sits

One of 31 remoulades in the catalog, with 13 ingredients against a median of 10.

Its fat to acid ratio is 6:1, higher than 50% of the catalog’s remoulades (median 5.3:1), a richer mix for the category.

The acid here is lemon juice. In this category chefs also reach for white wine vinegar (4 recipes), red wine vinegar (3), and lemon (2).

The fat here is vegetable oil. In this category chefs also reach for olive oil (7 recipes) and sunflower oil (2).

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.

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Companion jar

Scallion-Garlic-Horseradish 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?

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

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