Prep 10 mins
Cook 0 mins
This sauce is terrific with any seafood, but we especially love it with shrimp, and fried green tomatoes! From Southern Living Magazine, 6/04.
- 59.14 ml egg substitute, such as Eggbeaters
- 118.29 ml vegetable oil
- 170.09 g jar roasted red peppers, drained
- 59.14 ml sweet onion, minced
- 14.79 ml creole mustard
- 4.92 ml dry mustard
- 4.92 ml lemon juice
- 1 garlic clove, minced
- 2.46 ml sugar
- 2.46 ml salt
- 2.46 ml ground cumin
- 1.23 ml ground red pepper
- 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.
- Process roasted 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.
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.
Fantastic!!!! I had it with fry shrimp. I used 1 large egg instead of egg substitute and also olive oil instead of vegetable oil and I roasted my pepper instead of buying a jar. When I tried it by it self I thought the taste of garlic was to strong, but when I dipped the shrimp in it, the garlic was unnoticible. I highly recommend this recipe. Thank you Kizzikate for posting it.