Roasted Red Pepper Remoulade Rezept

Elevate your seafood dishes with this vibrant and flavorful Roasted Red Pepper Remoulade! Inspired by Southern Living Magazine (June 2004), this creamy sauce is unbelievably delicious with shrimp and fried green tomatoes, but it's also fantastic with any fish or shellfish. The smoky sweetness of roasted red peppers blends perfectly with tangy spices and a hint of richness, creating a truly unforgettable culinary experience. Get ready to impress your family and friends with this easy-to-make, restaurant-quality sauce!

Vorbereitung 15 Min.

Kochzeit 10 Min.

Kalorien 1108.5 kcal

Eiweiß 22g

Bewertung Sei der Erste

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Roasted Red Pepper Remoulade

1/4 cup egg substitute
1 cup vegetable oil
Roasted Red Peppers
Sweet Onion
Creole Mustard
Dry Mustard
1 tablespoon lemon juice
Garlic Clove
1 teaspoon sugar
1/2 teaspoon salt
Ground Cumin
Ground Red Pepper

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Roasted Red Pepper Remoulade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Roasted Red Pepper Remoulade

Combine 1/4 cup egg substitute in the bowl of a food processor.
With the food processor running, slowly drizzle in 1 cup vegetable oil in a steady stream, scraping down the sides as needed until emulsified.
Transfer the emulsion to a medium bowl and set aside.
Add 1 cup roasted red peppers (jarred or homemade), 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh chives, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (optional) to the food processor. Pulse until completely smooth and creamy.
Gently fold the roasted pepper mixture into the egg/oil emulsion until well combined.
Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving. This remoulade tastes even better the next day!

Nutrition Information (Approximate per serving)

Sodium

157 g

Sugar

20g

Fat

73g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Preparation Sauces Condiments Etc Eggs Dairy Vegetables Easy Dietary Peppers 3 Steps Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Roasted Red Pepper Remoulade?

Roasted Red Pepper Remoulade dauert insgesamt etwa 25 Minuten – ungefähr 15 Minuten Vorbereitung und 10 Minuten Kochzeit.

Wie viele Kalorien hat Roasted Red Pepper Remoulade?

Roasted Red Pepper Remoulade hat etwa 1108.5 Kalorien pro Portion, mit ungefähr 22 g Eiweiß, 5 g Kohlenhydraten und 174 g Fett.

Welche Zutaten brauche ich für Roasted Red Pepper Remoulade?

Die wichtigsten Zutaten für Roasted Red Pepper Remoulade sind Egg Substitute, Vegetable Oil, Roasted Red Peppers, Sweet Onion, Creole Mustard, Dry Mustard. Die vollständige Liste mit Mengenangaben findest du oben.