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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creole Remoulade Recipe

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This recipe for Creole Remoulade is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. red bell peppers, diced
1/3 c. scallions, sliced
1 T. fresh lemon juice
2 t. creole or whole grain mustard
2 t. honey
1/2 c. plain greek yogurt
salt and tobasco to taste
Directions:
Directions:
Pulse bell pepper, scallions, lemon juice, mustard and honey in a food processor until vegetables are minced. Transfer to a bowl and whisk in remaining ingredients. (May be made day in advnace and chilled)©
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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