A quick and easy Louisiana-style remoulade recipe made with rich roasted red peppers, perfect for seafood, vegetables, or drizzling over favourite sandwiches.
Set your oven to grill.
Slice the red bell pepper in half down the middle and place them skin sides up on a large baking sheet.
Set them into the oven beneath the broiler, about half way down in the oven, not too close to the heating element.
Roast about 15 Minutes, or until the skins blacken and bubble up. Remove, cool enough to handle, and peel away the skins.
Add the roasted red pepper along with the remaining ingredients to a food processor and process until smooth.
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
Directions
Set your oven to grill.
Slice the red bell pepper in half down the middle and place them skin sides up on a large baking sheet.
Set them into the oven beneath the broiler, about half way down in the oven, not too close to the heating element.
Roast about 15 Minutes, or until the skins blacken and bubble up. Remove, cool enough to handle, and peel away the skins.
Add the roasted red pepper along with the remaining ingredients to a food processor and process until smooth.
Adjust for salt and pepper to taste.