Recipe courtesy of Tracy Rabenberg

Szechwan Remoulade

  • Total: 20 min
  • Prep: 20 min
  • Yield: about 2 cups
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2 tablespoons Dijon mustard

1 teaspoon dry mustard

1 tablespoon rice wine vinegar

1/2 cup olive oil

1 tablespoon paprika

1/2 cup celery, minced

1/2 cup scallions, chopped

1 teaspoon garlic, chopped

1/2 cup parsley, chopped

1 tablespoon wasabi powder

1 tablespoon anchovy paste

2 tablespoons lemon juice

1 cup heavy mayonnaise


  1. Whisk together the mustards and vinegar in a mixing bowl, gradually add the oil, stirring constantly to ensure no separation of oil and vinegar. Stir in remaining ingredients. Add salt and pepper to taste.
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