Red Pepper Remoulade

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If you’re looking for a easy-to-make remoulade that really shines with seafood, this red pepper remoulade is it. I used the remoulade on crab cakes, but it’d be perfect with shrimp too. Or as a dipping sauce for fried fish filets. It’s also great with other things, such as onion rings and yes, even French fries! It’s nice and creamy. It’s not spicy, but flavorful. It packs in a lot of flavor despite being incredibly easy to make.

Red Pepper Remoulade

Great On Sandwiches. Fantastic, Actually.

Another great use for red pepper remoulade? Yep, on roasted, grilled or fried shrimp po boy sandwiches. Burgers. Smear it all over those burger buns before serving. Man, that’s good eats!

If you prefer a spicier remoulade, substitute spicy chili sauce. Or just add a few pinches of dried red pepper flake or cayenne. Or just try my spicy remoulade instead!

Red Pepper Remoulade
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5 from 2 votes

Red Pepper Remoulade

If you’re looking for a easy-to-make remoulade that really shines with seafood, this red pepper remoulade is it. 
Course Sauce
Cuisine American
Keyword roasted red pepper, sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 833kcal
Author Based on a recipe from Rachael Ray

Ingredients

Instructions

  • Place all ingredients into a blender or food processor. Process until smooth.

Nutrition

Calories: 833kcal | Carbohydrates: 14g | Protein: 3g | Fat: 84g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1631mg | Potassium: 276mg | Fiber: 4g | Sugar: 9g | Vitamin A: 540IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

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