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Pickled Mirliton Remoulade

  • Yield: 1 1/2 cups


  • 1/2 cup chopped Pickled Mirliton
  • 4 tablespoons chopped pickled carrots, from the pickling jar
  • 3 tablespoons chopped pickled onions, from the pickling jar
  • 1 tablespoon chopped pickled garlic, from the pickling jar
  • 2 tablespoons chopped parsley
  • 1 tablespoon Creole or whole-grain mustard
  • 3/4 cup One-Egg Mayonnaise
  • 1 tablespoon prepared yellow mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/4 cup chopped onions


  • † Combine the pickled mirliton, carrots, onions, and garlic, the parsley, Creole mustard, mayonnaise, and yellow mustard in a mixing bowl and toss. Add the salt, cayenne, and chopped onions and mix well. † Cover and refrigerate for 15 minutes before using. Will keep for at least 24 hours in an airtight container in the refrigerator. †