Rémoulade Sauce
 
Makes 1 cup
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • ½ small red bell pepper
  • ½ small Anaheim or poblano pepper
  • 2 tablespoons minced white onion
  • 2 tablespoons finely chopped green onion (white and green parts)
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Creole mustard*
  • 1 tablespoon ketchup
  • 2 teaspoons minced garlic
  • 2 teaspoons prepared horseradish
  • ¼ teaspoon kosher salt
  • Pinch cayenne pepper
  • Pinch ground black pepper
  • ¼ cup vegetable oil
Instructions
  1. Preheat oven to 475°. Lightly grease a small rimmed baking sheet with 1 teaspoon olive oil.
  2. Coat bell pepper and Anaheim pepper with remaining 1 teaspoon olive oil. Place on prepared pan.
  3. Roast, turning at least once, until skins start to blister and blacken, about 15 minutes. Remove peppers from oven, and place in a small heatproof bowl. Cover with plastic wrap, and let stand for 10 minutes. Peel peppers, and remove membranes and seeds; coarsely chop.
  4. In the work bowl of a food processor, place chopped peppers, onion, green onion, celery, parsley, lemon juice, mustard, ketchup, garlic, horseradish, salt, cayenne, and black pepper; purée for 30 seconds. With processor running, add vegetable oil in a slow, steady stream until combined. Taste and adjust seasonings. Serve immediately, or refrigerate in an airtight nonreactive container for up to 2 days.
Notes
*Any good-quality, whole-grain mustard may be substituted for the Creole mustard.
Recipe by Louisiana Cookin' at https://louisianacookin.com/panko-crusted-crab-balls-with-remoulade-sauce/