Recipe: Roasted Red Pepper Remoulade

I’m still tweaking this one, but I wanted to get it up there. I did my usual start with searching through my cookbooks and the internets for red pepper remoulades, found five or six that looked tasty and not containing a bazillion calories, then started tinkering.

My next rounds of tinkering will include stuff like Oyster sauce, or red wine vinegar (I think that will be better than Malt vinegar, but I was out, and I think the balsamic vinegar would be too strong). Maybe cider vinegar?
I’m also going to mess with the seasoning. I don’t want to go too heavy handed, but I think sneaking a tiny bit more Cajun in would be a good thing.

Ingredients
4 roasted red bell peppers (Recipe here.
1/3 cup roasted onion
2 tbsp malt vinegar
1 large clove garlic, chopped
1/4 cup vegetable or chicken broth. (OK to use Minor’s soup base).
1 scant tsp Dijon mustard
1 tsp Worcestershire sauce
Cayenne pepper to taste
ground black pepper to taste
3 or 4 shakes of Tabasco sauce

Instructions
Add all ingredients to a food processor or blender or food chopper. Puree until it has the consistency of a sauce.
Put it on top of everything.

Suggestions for Usage
On top of….
Crab Cakes
Sweet Potato
Hamburger

Or…
Make it into a soup.

For that matter….
Use it instead of Ketchup… it’s that good.

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