Miss Dixie's Remoulade
- 2/3 cup mayonnaise
- 1/3 cup loosely packed Italian flat-leaf parsley
- 2 tablespoons Memphis-style BBQ sauce
- 2 tablespoons Creole-style mustard
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 2 green onions, ends trimmed, roughly chopped
- 1 lemon, juiced
- 1 medium Anaheim pepper, roughly chopped
- 1/3 large red bell pepper, seeds removed
- 1/2 stalk celery
In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.
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