30-Minute Roasted Red Pepper Remoulade

Prep: 10 minCook: 15 min2 servingsmediumAmerican
Roasted Red Pepper Remoulade with Sriracha and Brown Mustard

A bold, smoky condiment combining charred red peppers with tangy brown mustard, creamy mayonnaise, and a kick of sriracha. Perfect for sandwiches, grilled meats, or seafood dishes. The roasted peppers add a deep, sweet flavor that balances the heat and acidity, making this remoulade a versatile sauce that's equally at home on a po'boy or alongside grilled vegetables.

VegetarianGluten-FreeDairy-FreeNut-FreeKeto

Ingredients

2 servings
  • 1 medium red bell pepper
  • 1 tablespoon white wine vinegar
  • ¼ cup spicy brown mustard
    Dijon mustard1:1milder

    less grainy texture

  • ¼ cup mayonnaise
    Greek yogurt1:1healthydairyadds dairy

    tangier flavor

    Full guide →
  • 1 tablespoon garlic, minced
  • 1 tablespoon sriracha or hot sauce
    chipotle in adobo1:1smoky

    adds smoky depth

    Full guide →
  • salt(optional)

Instructions

  1. 1

    Set oven to broil

  2. 2

    Slice red bell pepper in half lengthwise and place skin-side up on baking sheet

  3. 3

    Position baking sheet halfway down in oven, not too close to heating element

  4. 4

    Roast until skins blacken and bubble up

  5. 5

    Remove from oven and cool until safe to handle

  6. 6

    Peel away the blackened skins

  7. 7

    Add roasted pepper and remaining ingredients to food processor

  8. 8

    Process until smooth

  9. 9

    Adjust seasoning with salt and pepper to taste

Tips

Tip 1

Watch peppers carefully during roasting - they can go from perfectly charred to burnt quickly under the broiler.

Tip 2

Let peppers steam in a covered bowl after roasting to make skin removal easier.

Tip 3

Store in refrigerator for up to one week - flavors actually improve after a day.

Good to Know

Storage

Refrigerate in airtight container for up to 1 week

Make Ahead

Can be made up to 3 days ahead - flavors improve with time

Serve With

Serve at room temperature or chilled with sandwiches, grilled meats, or seafood

Common Mistakes

Watch

Position peppers too close to broiler to avoid burning before skins properly char

Watch

Skip peeling step to avoid bitter flavors from charred skin

Substitutions

Dairy-Free Swaps

mayonnaise→
Greek yogurt1:1healthydairyadds dairy

tangier flavor

Full guide →

General Alternatives

sriracha→
chipotle in adobo1:1smoky

adds smoky depth

Full guide →
spicy brown mustard→
Dijon mustard1:1milder

less grainy texture

Full guide →
Find more substitutions →

FAQ

Can I roast the peppers on the grill instead?

Yes, grill over high heat turning occasionally until charred all over, about 10-12 minutes total. The smoky flavor will be even more pronounced.

What if I don't have a food processor?

You can finely chop the roasted pepper and whisk with other ingredients, though the texture will be chunkier rather than smooth.

How long will this keep in the refrigerator?

Properly stored in an airtight container, this remoulade will keep for up to one week and actually tastes better after the flavors meld overnight.