Roasted Red Pepper Remoulade

Roasted red pepper remoulade is an easy way to jazz up your appetizers and snacks with zingy fresh flavor that comes with a smoky kick.

A homemade sauce can really elevate a dish. And all it takes is a few simple ingredients thrown together in a blender.

The difference in taste between homemade sauce and store bought is stark. Your taste buds can tell. And when the whole point of the addition is for it to improve on the dish, it should be really good shouldn't it?

Remoulade is a good example of this. You probably have a lot of the ingredients to make a remoulade already in your fridge.

It's basically a cold mayo-based sauce that's characterized by the addition of acidic pickled type ingredients - finely diced dill pickles and capers are classic additions.

But building on the whole vibe of mayo and pickled things, roasted red pepper brings a lot to the show. Besides adding that nice acid flavor that makes the remoulade pop, roasted red pepper also has a strong flavor profile that's softened and enhanced when mixed with mayo.

A bit of smoked paprika brings a smoky element that mellows the acid and plays well with the sweetness of the red pepper.

Jump to:

• Ingredients
• Equipment
• Instructions
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

• Mayonnaise: Mayonnaise is the base of the sauce.
• Pickles:
• Roasted red pepper:
• Fresh chives:
• Capers: Capers are acidic and slightly astringent which contrasts well with rich mayo.
• Lemon juice: A bit of fresh squeezed lemon juice contributes acid.
• Dijon mustard: Dijon mustard is a classic addition to remoulade that adds flavor and a bit of spice.
• Smoked paprika: Smoked paprika brings in smokiness
• Salt: Although a lot of the ingredients are already acidic and somewhat salty, they are competing with a great deal of mayo so a bit of salt brings it all together. It's also a sauce so the whole idea is it adds more flavor to dishes it's served with. If you tend to like things less salty then taste it first before adding salt.

Other nice additions

• Ground cayenne pepper: Add a bit of spice to the creamy, zesty smoky show.
• Pickled peppers: Some pickled chilies like hot finger peppers, pepperoncini or pickled jalapeno add both acid and spice.

Equipment

A blender or food processor makes it easier. Otherwise you just need a good knife you can chop with.

Instructions

Please excuse the potato quality photo here but the idea is that you basically just blend everything together.

Tip 1: rough chop for consistency: I would suggest for the sake of consistency that it helps to rough chop the pickle, red pepper and capers before blending but this is because my blender isn't the best at things like this.

If you have a good blender then feel free to just blend it all.

Tip 2: Add chives at the end: Dice the chives and put them in at the end This way you keep a bit of texture in the sauce which is good for flavor and appearance. Plus, you can also reserve a bit for garnish.

Serving Suggestion

Roasted red pepper remoulade is a perfect condiment for crispy, carby snacks, grilled meats or even seafood. I recently served it with the salt cod croquettes shown below. It would also be an all around great addition to a barbeque.

Related

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