REMOULADE SAUCE - PAUL PRUDHOMME

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REMOULADE SAUCE - PAUL PRUDHOMME image

Categories     Condiment/Spread     Appetizer

Yield 1 1/2 cups

Number Of Ingredients 17

2 egg yolks
1/4 cup vegetable oil
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1/4 cup chopped fresh parsley
1/4 cup horseradish
1/4 lemon, seeded
1 bay leaf, crumbled
2 tablespoons Creole mustard
2 tablespoons catsup
2 tablespoons worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon white vinegar
1 tablespoon Tabasco sauce
1 tablespoon minced garlic
2 teaspoons sweet paprika
1 teaspoon salt

Steps:

  • In a blender or food processor, beat the egg yolks 2 minutes. With the machine running, add the oil in a thin stream. One at a time, blend in the remaining ingredients until well mixed and lemon rind is finely chopped. Chill

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