Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page

 

REMOULADE SAUCE                   Basic

 

1/4 cup fresh lemon juice
3/4 cup vegetable oil
cup chopped onions
cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole or whole‑grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper

Put all the ingredients in a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

REMOULADE 2 

*1 egg
Juice of 1 lemon
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1 tablespoon prepared horseradish
3 tablespoons Creole or whole grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
Salt
Cayenne pepper
Freshly ground black pepper
1 cup olive oil

Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Re‑season if necessary. 

Yield: about 2 cups

 *RAW EGG WARNING

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacterium responsible for a type of food poisoning . . . Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.  Avoid mixing yolks and whites with the shell."