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Sun-Dried Tomato Remoulade

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“Perfect with crab cakes! From Matthew Lasof, former chef at the Avalon hotel in Portland, OR”
READY IN:
30mins
SERVES:
25
UNITS:
US

Ingredients Nutrition

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).

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