shake · remoulade
NATIONAL AWARD WINNERPrep 5 minGlassroom Sour Cream
Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.
Emeril Lagasse's Glassroom Sour Cream, from the published recipe.
Ratio
Ingredients
- Mayo — 1 cup (240 ml)
- Creme Fraiche — 1/2 cup sour cream (120 ml)
- Parsley — 1 Tbsp chopped (4 g)
- Chervil — 1 Tbsp chopped (3 g)
- Thyme — 1 Tbsp chopped (3 g)
- Lemon Juice — 1 Tbsp (15 ml)
- Salt — to taste
- Pepper — to taste
Method
- Pour to the lines in order (bottom → top): Mayo, Creme Fraiche, Lemon Juice.
- Add finishing notes: Parsley, Chervil, Thyme, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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First run is small.
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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 Sour Cream Remoulade.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 / Emeril Live (published as “Sour Cream Remoulade”). Full citation lives in Provenance.