Roasted Red Pepper Remoulade
Elevate your culinary creations with this Roasted Red Pepper Remoulade—a zesty, creamy condiment that's as versatile as it is flavorful. Made with smoky, oven-roasted red bell peppers and a perfect blend of mayonnaise, Dijon mustard, capers, and garlic, this recipe brings bold, tangy flavors to your table with minimal effort. A touch of smoked paprika, fresh lemon juice, and a hint of heat from hot sauce give it a delightful depth that pairs beautifully with everything from crispy fries to grilled seafood and sandwiches. Ready in just 35 minutes (including roasting time), this vibrant remoulade is the ultimate make-ahead dip or spread, perfect for entertaining or elevating your everyday meals. Refrigerate the mixture to let the flavors meld together for maximum impact, and enjoy this gourmet-style sauce for up to a week!
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Capers
- 2 small Garlic cloves
- 1 tablespoon Lemon juice
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Hot sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Wash and dry the red bell peppers. Place them on the prepared baking sheet and roast for 20 minutes, turning once halfway through, until the skin is charred and blistered.
Remove the peppers from the oven and immediately transfer them to a heatproof bowl. Cover the bowl tightly with plastic wrap or a lid to allow the peppers to steam for about 10 minutes. This will help loosen the skin.
Once cool enough to handle, peel the skin off the roasted peppers and remove the seeds and stems. Roughly chop the peppers and set aside.
In a food processor or blender, combine the roasted red peppers, mayonnaise, Dijon mustard, capers, garlic cloves, lemon juice, smoked paprika, hot sauce, salt, and black pepper.
Blend the mixture until smooth and creamy. Taste and adjust the seasoning, adding more salt, lemon juice, or hot sauce if desired.
Transfer the remoulade to a bowl or container. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve the remoulade chilled as a dipping sauce, spread, or condiment. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 13.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
