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. This recipe makes about 1.5 cups, equivalent to about 24 tablespoons of sauce.

Course Appetizer, Sauce

Cuisine American, French, Fusion, International

Keyword Mayonnaise, red pepper, roasted red pepper

Prep Time 10

Total Time 10

Servings tablespoons

Calories 65kcal

Equipment

blender or food processor

Ingredients

1 cup mayonnaise
0.25 cup pickles finely diced
0.25 cup roasted red pepper finely diced
5 tablespoons fresh chives finely diced
2 tablespoons marinated capers rough chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
0.5 teaspoon salt or to taste, see recipe notes

Instructions

Food processor / blender method: If using a blender or food processor to mix, roughly chop the red pepper, pickles and capers first. Then add everything (except the chives) to the blender and blend.
Knife method: If not using a blender, then finely chop the pickles, capers and red pepper then mix everything (except the chives) together. You can also use a chopper device if you have one.
Dice the chives and add them to the remoulade, reserving a bit for garnish if you like.

Notes

* There are already a lot of salty / astringent ingredients in the sauce so I recommend tasting first before you add any additional salt. For my taste it needs a bit more salty but check for yourself.

Nutrition