Red Pepper Rémoulade

recipe
In small amounts, anchovy paste provides a nice, non-fishy depth of flavor.

 

Yield:

Makes about 1 1/4 cups

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes

Ingredients

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)

Preparation

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.

Note:

Devon Delaney, Princeton, New Jersey,

Southern Living

March 2008
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