Emeril Lagasse: Creole Shrimp Remoulade

Emeril Lagasse: New Orleans-Based Chef and TV Personality

Emeril Lagasse: New Orleans-Based Chef and TV Personality

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[BLANK_AUDIO] A New Orleans remoulade. We begin with an egg yolk and you can begin making your emulsions. This is a blend of oil, this is half olive oil and half vegetable oil or canola oil. So what you want to do is we're gonna begin whisking very slow. So if you care to make mayonnaise from scratch, those of you that don't have the patience to do this, add your own mayonnaise. We're gonna add some very very fine celery. And very very fine red onion or shallot and green onion to this. Creole mustard, red wine vinegar. Going to thin that out a little bit. Horseradish, fresh, grated. And then we have a little bit of cayenne, paprika, ketchup, a little Worcestershire sauce Black pepper and last but not least a little garlic. Now we'll talk about shrimp for a second. We gotta take them out, and we want to cool them as fast as we can but we also want to keep the flavor. Here's the trick. What we do is we put the spices, the crab oil, the old bay, whatever in the ice water. We fuse the cold water with the spices We add the lemon juice, some salt, and then we take a little bit of this essence stuff, and we put them right in there. Not only are we cooling them, but they're absorbing. [SOUND] Okay, what we're gonna do is take the New Orleans remoulade and it should be well coated. It should be almost swimming In the remoulade and now it's absorbing another layer and layers of flavor. Shrimp Remoulade. [APPLAUSE]
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Emeril Lagasse: Creole Shrimp Remoulade


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