Roasted Red Pepper Remoulade Recipe

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!

Prep Time 15 mins
Cook Time 10 mins
Calories 1108.5 kcal
Protein 22g
Rating 2.5 (2 Reviews)
Roasted Red Pepper Remoulade 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Red Pepper Remoulade

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How to Make Roasted Red Pepper Remoulade

  1. Combine 1/4 cup egg substitute in the bowl of a food processor.
  2. With the food processor running, slowly drizzle in 1 cup vegetable oil in a steady stream, scraping down the sides as needed until emulsified.
  3. Transfer the emulsion to a medium bowl and set aside.
  4. 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.
  5. Gently fold the roasted pepper mixture into the egg/oil emulsion until well combined.
  6. 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