This roasted red pepper remoulade is a creamy Louisiana-style sauce made with roasted red peppers, mustard, garlic, and hot sauce. It’s quick to make in a food processor and perfect for crab cakes, shrimp, po’ boys, fried seafood, or grilled vegetables.
If you love bold Cajun flavors, this roasted red pepper remoulade is a must. It’s creamy, tangy, and just a little spicy, with roasted red peppers adding sweetness and color that make the sauce really stand out. Best of all, it comes together in minutes.
Why You'll Love This Recipe
- Roasted red peppers add natural sweetness and depth of flavor.
- Creamy Louisiana-style sauce ready in about 20 minutes.
- Perfect for crab cakes, shrimp, po’ boys, seafood, and roasted vegetables.
I’ve made many remoulade variations over the years while cooking Cajun and Creole recipes, and roasted red peppers are one of my favorite ways to elevate the sauce. They add natural sweetness, vibrant color, and pair especially well with seafood and spicy dishes.
Ingredients
- 1 medium red bell pepper
- 1 tablespoon white wine vinegar
- ¼ cup spicy brown mustard
- ¼ cup mayonnaise
- 1 tablespoon minced garlic
- 1 tablespoon sriracha (or your favorite hot sauce)
- Salt to taste
How to Make Roasted Red Pepper Remoulade Recipe
- Roast the pepper. Set your oven to BROIL. Slice the red bell pepper in half and remove the stem and seeds. Place the halves skin-side up on a baking sheet.
- Broil the pepper. Broil for about 15 minutes, until the skins blister and blacken.
- Peel the pepper. Remove from the oven and let cool slightly. Peel away the skins.
- Blend the sauce. Add the roasted pepper along with the remaining ingredients to a food processor.
- Process until smooth. Blend until creamy and smooth. Taste and adjust salt as needed.
Your roasted red pepper remoulade is ready to serve. It's the perfect riff off of classic remoulade sauce.
It will be easiest to roast the pepper in the oven if you’ve never done it before. I have some information to help you – How to Roast Chili Peppers.
Recipe Tips & Notes
- Roasting shortcut. Short on time? Use jarred roasted red peppers instead of roasting your own.
- Adjust the heat. Add extra hot sauce or a pinch of cayenne for a spicier version.
- Try different mustards. Creole mustard or whole grain mustard adds extra texture and flavor.
- Extra tang. A squeeze of lemon juice or a dash of Worcestershire sauce can add extra depth.
- Texture control. Blend fully smooth or leave slightly chunky depending on your preference.
Roasted Red Pepper Remoulade Recipe
Ingredients
- 1 medium red bell pepper
- 1 tablespoon white wine vinegar
- ¼ cup spicy brown mustard
- ¼ cup mayonnaise
- 1 tablespoon minced garlic
- 1 tablespoon sriracha or your favorite hot sauce
- Salt to taste
Instructions
- Set your oven to BROIL.
- Slice the red bell pepper in half down the middle and place them skin sides up on a large baking sheet.
- Set them into the oven beneath the broiler, about half way down in the oven, not too close to the heating element.
- Roast about 15 minutes, or until the skins blacken and bubble up. Remove, cool enough to handle, and peel away the skins.
- Add the roasted red pepper along with the remaining ingredients to a food processor and process until smooth.
- Adjust for salt and pepper to taste.
Notes
Nutrition Information
Serving Ideas
Roasted red pepper remoulade is incredibly versatile. Try serving it with:
- Crab cakes
- Fried shrimp or fried fish - try my blackened fish recipe or blackened shrimp recipe.
- Po’ boy sandwiches - like my shrimp po boy recipe or oyster po boy recipe.
- Grilled sausages or andouille
- Roasted or grilled vegetables
- French fries or potato wedges
- Seafood platters
It’s especially good drizzled over crispy seafood.
Storage & Leftovers
Store leftover remoulade in an airtight container in the refrigerator for 3-4 days. The flavor actually improves after resting for a few hours. Stir well before serving.
I do not recommend freeze it, as it affects the texture.
Try Some of My Other Popular Cajun Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
NOTE: This post was retested and updated on 3/9/26 to include new information, including serving information and tips for success. The recipe was not changed.
Alex says
OMG, this is something we must try, feel it's gonna be a hit for us! Your website is so inspiring, thank you Mike for your brill job! Best from London x
Mike Hultquist says
Thanks so much, Alex. Yes, I think you'll love this one! Enjoy!
Charles P. says
A new favorite in our household. We loved the sweetness of the roasted red peppers. Very delicious. Nice twist.
Michael Hultquist - Chili Pepper Madness says
Thank you, Charles!