| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 1 1/2 cups |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 203 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 291 mg |
Reviews
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
I didn’t use celery because didn’t have any. I don’t think it would have changed it much
Fantastic! I just made this remoulade and it is fabulous! I can’t wait to use it on my po boy tonight!