Roasted Red Pepper Rémoulade



Makes 1 cup

Recipe from

Southern Living


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


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.

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.

Karen A. Felix, Perry, Georgia,

Southern Living

June 2004
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