Buffalo Remoulade Sauce

Spicy Buffalo Chicken Po’ Boy   Yield: 1 1/4 cups (approximately 10 ounces)

Buffalo Remoulade Sauce

Ingredients

Serves
10

Step 1

1 cup

Green Bell Peppers fresh cut into 1/2 dice

1 cup

Red Bell Peppers fresh cut into 1/2 dice

Step 2

1/4 cup

Buffalo Wing Sauce

1/2 tsp

Garlic Powder

2 tbsp

Green Onions fresh sliced

1/4 tsps

Ground Black Pepper

1/4 cup

Low Fat Mayonnaise

1 1/2 tsps

Yellow Mustard

Show ingredients

Directions

Step 1

Arrange the diced green and red bell peppers on a sheet pan lined with parchment paper and cover tightly with aluminum foil. Roast the covered pan of peppers in a preheated 350°F convection oven for 24-28 minutes, stirring halfway through roasting, or until they are softened and browned. Cool the roasted peppers down under refrigeration at 38°F before proceeding.

 

Step 2

Combine all of the ingredients, including the chilled roasted bell peppers, in a food processor and process until the sauce is pureed and smooth. Transfer the prepared Buffalo Remoulade Sauce to a food safe container and hold covered under refrigeration at 38°F until ready to use.