Sun-Dried Tomato Remoulade |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 25 |
|
Perfect with crab cakes! From Matthew Lasof, former chef at the Avalon hotel in Portland, OR Ingredients:
3 stalks celery, minced |
1/4 cup red pepper, minced |
1/4 green pepper, minced |
1/4 cup red bermuda onion, minced |
1/4 cup parsley, chopped |
1/2 cup green onion, minced |
2 1/2 cups mayonnaise |
1 1/2 cups creole mustard |
1/4 cup paprika |
1 1/4 teaspoons cayenne pepper |
1/2 teaspoon white pepper |
1/3 cup 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).
|
|