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    You are in: Home / Recipes / Sun-Dried Tomato Remoulade Recipe
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    Sun-Dried Tomato Remoulade

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Kirstin in the Couv's Note:

    Perfect with crab cakes! From Matthew Lasof, former chef at the Avalon hotel in Portland, OR

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    Units: US | Metric


    1. 1
      mince all vegetables in food processor or by hand, place into a large bowl and mix in other ingredients with a thin wire whip til well mixed (you can use whole ground or brown mustard as a sub for the creole).

    Ratings & Reviews:

    • on November 16, 2003


      Even with plain spicy mustard instead of creole, and a large red onion instead of Bermuda, this came out great. We had it with chicken breasts, and it was totally yummy. I did the whole thing directly in the food processor, which was a mistake, because the string from the celery got caught in the blade. Next time I will just pre-chop the celery before tossing everything into the bowl for a whizz.

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    Nutritional Facts for Sun-Dried Tomato Remoulade

    Serving Size: 1 (52 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 111.1
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 1.2 g
    Cholesterol 6.1 mg
    Sodium 344.0 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 1.2 g
    Sugars 2.3 g
    Protein 1.1 g

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