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Red Pepper Rémoulade

Red Pepper Rémoulade

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

 

This recipe goes with Salmon Beignets With Red Pepper Rémoulade

Southern Living MARCH 2008

  • Yield: Makes about 1 1/4 cups
  • Prep time: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.

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Red Pepper Rémoulade recipe

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