Recipe
Corn Remoulade
Ingredients
- 1 tablespoon unsalted butter
- 1 cup corn kernels (from 1 large or 2 small ears of corn)
- 3/4 teaspoon salt, or more to taste
- 1/4 cup chopped yellow onions
- 1/4 cup chopped green onions (green and white parts)
- 1/4 cup chopped celery
- 3 tablespoons Creole or other spicy whole-grain mustard
- 3 tablespoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon plus 1 teaspoon ketchup
- 1 tablespoon prepared horseradish
- 1/4 teaspoon cayenne, or more to taste
- 1 large egg
- 1 cup vegetable oil
Directions
- Melt the butter in a large skillet over medium-high heat. Add the corn and 1/4 teaspoon at the salt. Cook, stirring, until lightly browned, about 5 minutes. (The corn will make popping sounds as it cooks). Let cool completely.
- Combine the onions, green onions, celery, Creole and Dijon mustards, lemon juice, parsley, ketchup, horseradish, cayenne, and the remaining 1/2 teaspoon salt in a food processor or blender and purée. With the machine running, add the egg, then slowly add the oil in a thin, steady stream until the mixture thickens, like a mayonnaise. Transfer to a bowl and fold in the corn. Season to taste if necessary and serve. (The remoulade can be covered, and refrigerated for up to 8 hours.)
Recipe Details
- Source: Prime Time Emeril Cookbook
- Dish Type: Sauces
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