Roasted Red Pepper Remoulade

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

• Ready In: 10 mins
• Yields: 1 cup

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.