Roasted Red Pepper Remoulade

• 1/4 cup egg substitute, such as Eggbeaters
• 1/2 cup vegetable oil
• 1 (6 ounce) jar roasted red peppers, drained
• 1/4 cup sweet onion, minced
• 1 tablespoon creole mustard
• 1 teaspoon dry mustard
• 1 teaspoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper

1. Place egg substitute in bowl of food processor. With processor running, pour vegetable oil slowly through chute, in a steady stream, stopping to scrape down sides as needed. Pour mixture into a small bowl.
2. Process roasted peppers and next 9 ingredients in food processor, pulsing until smooth. Fold roasted pepper mixture into egg mixture.
3. Cover and chill until ready to serve.

egg substitute, vegetable oil, red peppers, sweet onion, creole mustard, mustard, lemon juice, garlic, sugar, salt, ground cumin, ground red pepper

Taken from www.food.com/recipe/roasted-red-pepper-remoulade-233742 (may not work)