Photo: Miss Dixie's Remoulade Recipe
Ingredients
- 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
Directions
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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By jillchasse_1811661
Dudley, ma
on April 01, 2012
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This is fantastic. Love the sweet/spicy flavor.
I didn't use celery because didn't have any. I don't think it would have changed it much
By Danibird03
on July 17, 2011
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Fantastic! I just made this remoulade and it is fabulous! I can't wait to use it on my po boy tonight!
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