Roasted Red Pepper Remoulade |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This sauce is terrific with any seafood, but we especially love it with shrimp, and fried green tomatoes! From Southern Living Magazine, 6/04. Ingredients:
1/4 cup egg substitute, such as eggbeaters |
1/2 cup vegetable oil |
1 (6 ounce) jar roasted red peppers, drained |
1/4 cup sweet onion, 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 |
Directions:
1. Place egg substitute in bowl of food processor. With processor running, pour vegetable oil slowly through chute, in a steady stream, stopping to scrape down sides as needed. Pour mixture into a small bowl.
2. Process roasted peppers and next 9 ingredients in food processor, pulsing until smooth. Fold roasted pepper mixture into egg mixture.
3. Cover and chill until ready to serve.
|
|