Remoulade By Emeril Recipes

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.

Steps:

• Put all the ingredients in a food processor and process for 30-45 seconds, chill.

Steps:

• In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.

Steps:

• Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Steps:

• Preheat the oven 400 degrees.
• For the remoulade:.
• Combine the mayonnaise with the Creole mustard, ketchup, green onions, parsley, celery, garlic, paprika, and Crystal hot sauce. Mix thoroughly. Season with salt and pepper.
• For the strudel:.
• Toss the Hearts of Palm with 1/2 cup of the remoulade. Set aside.
• Stack the filo sheets on top of one another and divide down the middle, leaving 8 sheets. Working one sheet at a time, brush the sheets with the melted butter.
• Roll each Heart of Palm with two sheets of filo dough. Place the Heart of Palm at the base of the filo sheets. Fold in the ends and roll the Heart of Palm all the way to the end. (Just like an egg roll). Place the seam side down on the sheet pan.
• Bake for 10 to 12 minutes or until golden. Using a serrated knife, slice the strudel on the bias.
• Spoon a small pool of the remoulade in the center of the plate.
• Place the strudels, standing upright in the center of the sauce.
• Garnish with parsley and Essence.

Steps:

• Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
• Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
• Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
• Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.

Steps:

• Put all of the ingredients into a blender or food processor and process until smooth, approximately 30 seconds.
• Spoon the mixture into an airtight container and refrigerate for at least 1 hour before serving. The sauce will keep in the fridge up to 1 week.