EMERIL LAGASSE RECIPE RECIPES

Name: Remoulade Sauce
Prep time: 20 min
Total time: 20 min
Yield: about 3 cups
Cuisine: european
Ingredients: 1/4 cup fresh lemon juice; 3/4 cup vegetable oil; 1/2 cup chopped onion; 1/2 cup chopped green onions; 1/4 cup chopped celery; 2 tablespoons chopped garlic; 2 tablespoons prepared horseradish; 3 tablespoons Creole whole-grain mustard; 3 tablespoons prepared yellow mustard; 3 tablespoons ketchup; 3 tablespoons chopped parsley leves; 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/8 teaspoon freshly ground black pepper

REMOULADE SAUCE RECIPE | EMERIL LAGASSE | FOOD NETWORK

Remoulade Sauce Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Total Time 20 minutes

Prep Time 20 minutes

Yield about 3 cups

Number Of Ingredients 14

Ingredients

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

Steps:

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

CREAMY POLENTA RECIPE | EMERIL LAGASSE | FOOD NETWORK

Creamy Polenta Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories side-dish

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups water, plus more as needed
4 cups milk, plus more as needed
3 tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup creme fraiche
1/3 cup Parmigiano-Reggiano

Steps:

In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

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REMOULADE SAUCE RECIPE | EMERIL LAGASSE | FOOD NETWORK

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