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Delicious Sun-Dried Tomato Aioli Spread Recipe

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Ingredients

Adjust Servings:

	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

Nutritional information

111.1

Calories

78 g

Calories From Fat

8.7 g

Total Fat

1.2 g

Saturated Fat

6.1 mg

Cholesterol

344 mg

Sodium

8.5 g

Carbs

1.2 g

Dietary Fiber

2.4 g

Sugars

1.2 g

Protein

29g

Serving Size

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Delicious Sun-Dried Tomato Aioli Spread Recipe

Name: Delicious Sun-Dried Tomato Aioli Spread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 25
Cuisine: American
Ingredients: : 3; : 1/4; : 1/4; : 1/4; : 1/4; : 1/2; : 2 1/2; : 1 1/2; : 1/4; : 1 1/4; : 1/2; : 1/3

Features:

Cuisine:

American

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.

50 min
Serves 25
Easy

Ingredients

3
1/4
1/4
1/4
1/4
1/2
2 1/2
1 1/2
1/4
1 1/4
1/2
1/3

Directions

Sun-Dried Tomato Remoulade, Perfect with crab cakes! From Matthew Lasof, former chef at the Avalon hotel in Portland, OR, 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 , Perfect with crab cakes! From Matthew Lasof, former chef at the Avalon hotel in Portland, OR

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Steps

Done

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).