Remoulade Dressing
 
Makes about 1½ cups
Ingredients
  • 2 large egg yolks, room temperature
  • 3 tablespoons Creole mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground red pepper
  • 1 cup canola oil
  • 3 tablespoons minced celery
  • 2 tablespoons minced green onion
  • 2 tablespoons Worcestershire sauce
Instructions
  1. In the work bowl of a food processor, add egg yolks, mustard, horseradish, lemon juice, sugar, salt, black pepper, and red pepper. Process until mixture is well combined, about 30 seconds. With food processor running, slowly add oil to egg mixture in a steady stream until mixture is thickened.
  2. Transfer thickened egg mixture to a medium bowl. Stir in celery, green onion, and Worcestershire. Cover and refrigerate for up to 1 week.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/shrimp-remoulade-wedge-salad/