From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
shake · remoulade
NATIONAL AWARD WINNERGlassroom Sour Cream
From a national-award-winning chef
Ratio
MAYO 240SOUR CREAM 120LEMON JUICE 15
Ingredients
- MAYO240 ml
- SOUR CREAM120 ml
- PARSLEY4 g
- CHERVIL3 g
- THYME3 g
- LEMON JUICE15 ml
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): MAYO, SOUR CREAM, LEMON JUICE.
- Add finishing notes: PARSLEY, CHERVIL, THYME, SALT, PEPPER.
- Cap the jar and shake until emulsified.
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 kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.