PANTRYFLEX

blend · remoulade

NATIONAL AWARD WINNERPrep 10 min

Beirut Classic New

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

Emeril Lagasse's Beirut Classic New, from the published recipe.

Ratio

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

Ingredients

  • Lemon Juice — 1/4 cup (60 ml)
  • Vegetable Oil — 3/4 cup (180 ml)
  • Onion — 1/2 cup chopped yellow (70 g)
  • Scallion — 1/2 cup chopped (50 g)
  • Celery — 1/4 cup chopped (30 g)
  • Garlic — 2 Tbsp chopped (18 g)
  • Horseradish — 2 Tbsp prepared (30 ml)
  • Grain Mustard — 3 Tbsp Creole (45 ml)
  • Dijon Mustard — 3 Tbsp yellow mustard (45 ml)
  • Ketchup — 3 Tbsp (45 ml)
  • Parsley — 3 Tbsp chopped (9 g)
  • Salt — 1 tsp (6 g)
  • Cayenne — 1/4 tsp (0.5 g)
  • Pepper — 1/8 tsp (0.3 g)

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

Beirut Classic New 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 Classic New Orleans Remoulade.

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

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 (published as “Classic New Orleans Remoulade”). Full citation lives in Provenance.

Companion jar