5 from 4 votes
Roasted Red Pepper Remoulade – Recipe
A quick and easy Louisiana-style remoulade recipe made with rich roasted red peppers, perfect for crab cakes, seafood, vegetables, or drizzling over po boy sandwiches.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
Calories:
475 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 red bell pepper medium
- 1 tablespoon white wine vinegar
- ¼ cup brown mustard spicy
- ¼ cup mayonnaise
- 1 tablespoon garlic minced
- 1 tablespoon sriracha or your favorite hot sauce
- salt to taste
Instructions
- Set your oven to BROIL.
- Slice the red bell pepper in half down the middle and place them skin sides up on a large baking sheet.
- Set them into the oven beneath the broiler, about half way down in the oven, not too close to the heating element.
- Roast about 15 minutes, or until the skins blacken and bubble up. Remove, cool enough to handle, and peel away the skins.
- Add the roasted red pepper along with the remaining ingredients to a food processor and process until smooth.
- Adjust for salt and pepper to taste.
Cup of Yum
Nutrition Information
Calories
475kcal
(24%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
44g
(68%)
Saturated Fat
6g
(30%)
Cholesterol
23mg
(8%)
Sodium
1413mg
(59%)
Potassium
337mg
(7%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
3725IU
(75%)
Vitamin C
165.1mg
(183%)
Calcium
51mg
(5%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 475
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 44g | 68% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 1413mg | 59% |
| Potassium | 337mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3725IU | 75% |
| Vitamin C | 165.1mg | 183% |
| Calcium | 51mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.