Remoulade Sauce

Cimino Family
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Course Sauce
Cuisine Cajun

Ingredients
  

  • 2 lrg Egg Yolks
  • 2 ea Celery Stalks
  • 4 ea Parsley Sprigs
  • 1/4 cp Horseradish
  • 1 1/2 cps Mayonnaise
  • 1 tsp Garlic
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Creole Mustard
  • 1/4 cp Vegetable Oil
  • 4 ea Green Onions
  • 1 tsp Paprika
  • 1 tsp Kosher Salt
  • 1 tsp Tabasco
  • 1 tbsp White Vinegar
  • 1 tbsp Lemon Juiced

Instructions
 

  • In a Food Processor, puree Celery, Green Onions, Parsley, and Garlic.
  • Beat Eggs for 2 minutes. Add the Oil in one continuous stream slowly while whisking.
  • Once the Oil has been completely incorporated into the Egg, add the puree and other ingredients slowly into the processor one at a time.
  • Process until fairly smooth but still some texture. Chill well.