Miss Dixie's Remoulade(New Orleans)

• 23 cup mayonnaise
• 13 cup loosely packed flat-leaf Italian parsley
• 2 tablespoons memphis-style barbecue sauce
• 2 tablespoons creole mustard
• 1 teaspoon sriracha sauce
• 12 teaspoon sea salt
• 12 teaspoon fresh cracked black pepper
• 2 green onions, ends trimmed, roughly chopped
• 1 lemon, juiced
• 1 medium anaheim chili, roughly chopped
• 13 large red bell pepper, seeds removed
• 12 stalk celery

1. In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed.
2. Scrape down sides as needed.
3. Refrigerate until ready to use.
4. Enjoy!

mayonnaise, parsley, barbecue sauce, creole mustard, sriracha sauce, salt, fresh cracked black pepper, green onions, lemon, anaheim chili, red bell pepper, celery

Taken from www.food.com/recipe/miss-dixies-remoulade-new-orleans-478058 (may not work)