Roasted Red Pepper Remoulade - cooking recipe

Ingredients

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

Preparation

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.
Process roasted peppers and next 9 ingredients in food processor, pulsing until smooth. Fold roasted pepper mixture into egg mixture.
Cover and chill until ready to serve.