ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Pepper Rémoulade

Prep time 10 mins
Yield Makes about 1 1/4 cups
In small amounts, anchovy paste provides a nice, non-fishy depth of flavor. 


  • 2/3 cup light mayonnaise
  • 1/2 cup jarred roasted red bell pepper strips, drained
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped dill pickle
  • 1 tablespoon drained capers
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon anchovy paste (optional)

How to Make It

  1. Process first 8 ingredients and, if desired, anchovy paste in a food processor or blender 15 seconds or until smooth. Store in an airtight container in refrigerator up to 5 days.