Emeril Lagasse's New Orleans Shrimp Remoulade Recipe - Martha Stewart

Chef Emeril Lagasse prepares shrimp remoulade salad.
Brought to you by Martha Stewart: www.marthastewa...
Subscribe for more Martha now!: full.sc/PtJ6Uo
---------------------------------------------------------------
Want more Martha?
Twitter: / marthastewart
Facebook: / marthastewartliving
Pinterest: / ms_living
Google Plus: plus.google.co...
Martha's Official Blog: www.themarthabl...
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Emeril Lagasse's New Orleans Shrimp Remoulade Recipe - Martha Stewart
/ marthastewart

[@DCARA06]

Now there's a salad to get excited about!

[@DabneyFountain]

Emeril is the top dog!

[@datboibutters]

Emeril is amazing.

[@sddunlop]

And Gorg!!!! ehheee

[@eileenlester3313]

Love Emeril! This is great with crab cakes. 💜

[@justchris814]

Teaching without micro managing. This is when you cooked because you wanted to. He inspired many chef's. #NOLA.

[@janecollie7054]

Oh my goodness just made this. I will never buy remoulade sauce again!

[@suzannebenz8928]

Great recipe!

[@gloriajones1830]

looks delicious yummy😃😃

[@deborahhopper1070]

Yes yummy!

[@rottkrasnyii8436]

BAM

[@djensen470]

How much water???

[@pbctgb]

@ 2:46 classic remoulade is with celery root? i thought remoulade is a condiment invented in France that is usually aioli- or mayonnaise-based.? or im wrong?

[@timothyfox605]

In France, in many bistros, you can always get a classic celery root salad that is in the typical French remoulade dressing, which is always white. It's mayonnaise based, full of herbs and akin to tarter sauce. That type of dressing can still be found in shrimp remoulade in New Orleans, but the primary type of shrimp remoulade served there is red, with the sauce being an emulsion of oil and creole mustard colored with paprika. Variations abound, some using horseradish, ketchup and/or mayo. The white type was still prevalent in N.O. until the 1920's, when Arnaud's Restaurant developed the red style. It stuck. In my opinion, they're all delicious!! For an authentic take on the classic New Orleans version, look up Warren Leruth here on KZbin.

[@patrickgalle1277]

In culinary school, I learned that remoulade was red colored from my chef instructor since he was from New Orleans himself. Made a dead bang sauce that killed all of us. So delicious.

[@kennycybertron1]

@@patrickgalle1277 remember the recipe Patrick?

[@ethanvangorp9046]

And this salad costs $70 to make at home.

[@learn905]

way to much salt

[@ericdulyon4601]

Does this guy pronounce any French word correctly? Seems no!

[@victoriadesaussure5749]

7

[@MlleNoko]

Great recipe! Sloppy looking though, lol