Ingredientes para 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
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Cómo preparar 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
5g
