ROASTED RED PEPPER REMOULADE

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Roasted Red Pepper Remoulade image

This sauce is terrific with any seafood, but we especially love it with shrimp, and fried green tomatoes! From Southern Living Magazine, 6/04.

Provided by Kizzikate

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 12

1/4 cup egg substitute, such as Eggbeaters
1/2 cup vegetable oil
1 (6 ounce) jar roasted red peppers, drained
1/4 cup sweet onion, minced
1 tablespoon creole mustard
1 teaspoon dry mustard
1 teaspoon lemon juice
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper

Steps:

  • Place egg substitute in bowl of food processor. With processor running, pour vegetable oil slowly through chute, in a steady stream, stopping to scrape down sides as needed. Pour mixture into a small bowl.
  • Process roasted peppers and next 9 ingredients in food processor, pulsing until smooth. Fold roasted pepper mixture into egg mixture.
  • Cover and chill until ready to serve.

Nutrition Facts : Calories 1108.5, Fat 113.4, SaturatedFat 14.7, Cholesterol 0.6, Sodium 3778, Carbohydrate 17.7, Fiber 3.9, Sugar 5.1, Protein 11.1

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