Roasted Red Pepper Sauce

This is delicious with crab cakes, crudités, and hard-boiled eggs. Be sure to use within 4 days. This is an American version of Maryrose sauce, which is very popular in Ireland.

Yields 1 cup sauce; serving size 1 teaspoon

Calories: 18.69

Protein: 0.18 grams

Carbohydrates: 0.31 grams

Sugar: 0.09 grams

Fat: 1.86 grams

4 ounces roasted red peppers

4 ounces Basic Mayonnaise (page 238)

1 tablespoon red pepper flakes

1 clove garlic

½ teaspoon Splenda

Salt and pepper to taste

  • Blend all ingredients in your blender. Spoon into a jar, cover, and refrigerate.

Sauce vs. Dressing

These are often interchangeable terms. Both can be hot or cold, but we think of dressings mainly as something to go on salad. Mayonnaise can be either a sauce or a dressing.

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