Remoulade

Ingredients

• 2 cups minced green onions
• 3/4 cup Dijon mustard
• 1/2 cup mild sweet mustard
• 1 tbs. hot chili oil
• 1/3 cup prepared horse radish
• 1/3 catsup
• 1/4 cup paprika
• 1/2 cup olice oil
• 6 bay leaves
• 2 tbs. minced garlic
• 3 cups minced celery
• 1 1/2 bunches parsley, finely minced
• 2 lemons, peeled and all white pith removed, sectioned, seeded and cut into 1/4-inch dice
• Hot-pepper sauce, salt, and lemon juice to taste

Directions

1. Combine green onion, mustards, chili oil, horseradish, catsup, paprika, olive oil, bay leaves, and garlic in a food processor fitted with the steel blade, or a blender. Blend intil smooth.

2. Transfer mixture to a bowl and stir in celery, parsley, and lemons. Season to taste with hot-pepper sauce, salt and lemon juice.. Taste again just before serving: adjust seasoning in necessary.

Submitted 6/13/05.
Source: California Culinary Academy
Submitted By: Rick Smith
rick@epicurean.com
Remoulade