Category, DifficultyBeginner

A quick and easy Louisiana-style remoulade recipe made with rich roasted red peppers, perfect for seafood, vegetables, or drizzling over favourite sandwiches.

Yields1 Serving
Prep Time15 mins

 1 Red Bell Pepper
 1 tablespoon White Wine Vinegar
 ¼ cup Wholegrain Mustard
 ¼ cup Miracle Whip Salad Cream or Sugar Free Mayonaise
 1 tablespoon Garlic, minced
 1 tablespoon sriracha or your favourite hot sauce
 Salt to taste

1

Set your oven to grill.

2
3

Slice the red bell pepper in half down the middle and place them skin sides up on a large baking sheet.

4
5

Set them into the oven beneath the broiler, about half way down in the oven, not too close to the heating element.

6
7

Roast about 15 Minutes, or until the skins blacken and bubble up. Remove, cool enough to handle, and peel away the skins.

8
9

Add the roasted red pepper along with the remaining ingredients to a food processor and process until smooth.

10
11

Adjust for salt and pepper to taste.

This remoulade is ideal spooned over fish cakes, a large variety of seafood, fried scallops, drizzled over meats, especially sausages. You can even toss a couple spoonsful with roasted or grilled vegetables to bring in a tangy, creamy element to your dish.

Ingredients

 1 Red Bell Pepper
 1 tablespoon White Wine Vinegar
 ¼ cup Wholegrain Mustard
 ¼ cup Miracle Whip Salad Cream or Sugar Free Mayonaise
 1 tablespoon Garlic, minced
 1 tablespoon sriracha or your favourite hot sauce
 Salt to taste

Directions

1

Set your oven to grill.

2
3

Slice the red bell pepper in half down the middle and place them skin sides up on a large baking sheet.

4
5

Set them into the oven beneath the broiler, about half way down in the oven, not too close to the heating element.

6
7

Roast about 15 Minutes, or until the skins blacken and bubble up. Remove, cool enough to handle, and peel away the skins.

8
9

Add the roasted red pepper along with the remaining ingredients to a food processor and process until smooth.

10
11

Adjust for salt and pepper to taste.

Roasted Red Pepper Remoulade