Roasted Red Pepper Remoulade

READY IN: 10mins
Recipe by Kizzikate

This sauce is terrific with any seafood, but we especially love it with shrimp, and fried green tomatoes! From Southern Living Magazine, 6/04.

Top Review by appleydapply

This had delicious flavor and was wonderful with fried fish. It tasted much more elegant than tartar sauce or cocktail sauce. The texture was very thin, though. I substituted 1 egg for the egg substitute as another reviewer mentioned. Otherwise I followed the directions exactly, so I'm not sure why it didn't thicken. It tasted so good that I will probably give it another try next time we have fried seafood.

Ingredients Nutrition


  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.

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