Ingredients for Miss Dixie's Remoulade New Orleans
- 1 cup mayonnaise
- 1/4 cup flat leaf Italian parsley, chopped
- 1 tablespoon barbecue sauce
- 1 tablespoon creole mustard
- 1 teaspoon Sriracha sauce
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons green onions, chopped
- 1/2 lemon, juiced
- 1 whole Anaheim chili, seeded and chopped
- 1/4 red bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 1 clove garlic, peeled and chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon capers
- 1 teaspoon horseradish
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How to Make Miss Dixie's Remoulade New Orleans
- Combine all ingredients in a food processor.
- Process until completely smooth, scraping down the sides as needed (this should take approximately 25-35 seconds, depending on your food processor's speed).
- Transfer the remoulade to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for best results!
- Serve chilled and enjoy! This remoulade is fantastic on sandwiches, po'boys, or as a dip for fries and vegetables.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
68g
Fat
26g
Carbs
15g
