Sun-Dried Tomato Remoulade

Submitted by Kirstin in the Couv

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

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 25

ingredients

• 3 stalk celery, minced
• 59.14 ml red pepper, minced
• 0 green pepper, minced
• 59.14 ml red bermuda onion, minced
• 59.14 ml parsley, chopped
• 118.29 ml green onion, minced
• 591.47 ml mayonnaise
• 354.88 ml creole mustard
• 59.14 ml paprika
• 6.16 ml cayenne pepper
• 2.46 ml white pepper
• 78.78 ml sun-dried tomato packed in oil, drained and minced

directions

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).

Reviews

[Mirj2338]

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.