Remoulade Sauce
4 SERVINGS
Ingredients:
4–5 Green onions, coarsely chopped
1/2 cup Celery, coarsely chopped
2 Parsley sprigs, coarsely chopped
3 tablespoons Creole mustard
1 tablespoon Paprika
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne
1/3 cup White wine vinegar
1 1/2 tablespoons Lemon juice
1 teaspoon Basil, chopped
3/4 cup Olive oil
1 Green onion, 1/4 inch (.6 cm) dice
2 tablespoons Celery, 1/4 inch (.6 cm) dice
1 tablespoon Parsley, finely diced
Method:
In a food processor or blender, grind the green onions, celery, and parsley to a puree.
Combine the puree with the mustard, paprika, salt, pepper, and cayenne. Blend well.
Add the vinegar, lemon juice, and basil. Blend well.
Gradually add the olive oil, blending constantly to make an emulsion (mayonnaise).
Add the diced green onion, celery, and parsley and combine well. Refrigerate for at least 1 hour to combine flavors.
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