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Roasted Red Pepper Rémoulade

Yield Makes 1 cup


  • 1/4 cup egg substitute
  • 1/2 cup vegetable oil
  • 1/2 (12-ounce) jar roasted red bell peppers, drained
  • 1/4 cup onions, 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

How to Make It

  1. Place egg substitute in bowl of food processor. With processor running, pour oil through food chute in a slow, steady stream; process until thickened, stopping to scrape down sides. Pour mixture into a small bowl.

  2. Process roasted red bell 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.