Scallion-Garlic Remoulade

Name: Scallion-Garlic Remoulade
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/4 cup (60 ml) Lemon Juice; 3/4 cup (180 ml) Vegetable Oil; 1/2 cup chopped yellow (70 g) Onion; 1/2 cup chopped (50 g) Scallion; 1/4 cup chopped (30 g) Celery; 2 Tbsp chopped (18 g) Garlic; 2 Tbsp prepared (30 ml) Horseradish; 3 Tbsp Creole (45 ml) Grain Mustard; 3 Tbsp yellow mustard (45 ml) Dijon Mustard; 3 Tbsp (45 ml) Ketchup; 3 Tbsp chopped (9 g) Parsley; 1 tsp (6 g) Salt; 1/4 tsp (0.5 g) Cayenne; 1/8 tsp (0.3 g) Pepper

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

SPREAD · SHRIMP, SEAFOOD & PO-BOYS

A spread for shrimp, seafood & po-boys.

Lagasse's New Orleans remoulade for shrimp, po-boys.

On the jar

REMOULADE

Method: blend
Ingredients: 14

Blender sauce. Cook from the recipe

Ratio

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

Ingredients

Lemon Juice1/4 cup (60 ml)
Vegetable Oil3/4 cup (180 ml)
Onion1/2 cup chopped yellow (70 g)
Scallion1/2 cup chopped (50 g)
Celery1/4 cup chopped (30 g)
Garlic2 Tbsp chopped (18 g)
Horseradish2 Tbsp prepared (30 ml)
Grain Mustard3 Tbsp Creole (45 ml)
Dijon Mustard3 Tbsp yellow mustard (45 ml)
Ketchup3 Tbsp (45 ml)
Parsley3 Tbsp chopped (9 g)
Salt1 tsp (6 g)
Cayenne1/4 tsp (0.5 g)
Pepper1/8 tsp (0.3 g)

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

Scallion-Garlic 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 Classic New Orleans Remoulade.

Adapted from a recipe published by Emeril Lagasse in Emerils.com.

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 (published as “Classic New Orleans Remoulade”). 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