Roasted Red Pepper Remoulade – Recipe
A quick and easy Louisiana-style remoulade recipe made with rich roasted red peppers, perfect for crab cakes, seafood, vegetables, or drizzling over po boy sandwiches.
Servings: 2
Calories: 475kcal
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.
Nutrition
Calories: 475kcal | Carbohydrates: 13g | Protein: 5g | Fat: 44g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 1413mg | Potassium: 337mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3725IU | Vitamin C: 165.1mg | Calcium: 51mg | Iron: 1.5mg