Roasted Red Pepper Remoulade Sauce

Step 1: Roasted Red Pepper ... There are many ways to roast a bell pepper; out door grill, inside grill pan, oven, broiler; or, directly on a gas burner. I usually use my grill; but, the broiler is probably the easiest.

Step 2: Cut, the very top of the pepper off; and, cut in 4 pieces from top to bottom. Remove the seeds and ribs; and place on a sheet pan; or directly on the rack under the broiler (I use the second shelf down). Broil skin side up, until the pepper is charred and blistered (time can vary depending on what method you use). Then, flip it over for a couple more minutes until tender. Transfer the pepper to a bowl, and cover with saran wrap. You can also put them in a small paper bag and fold up (like a brown lunch bag). After 10-15 minutes, it will be cool and easy to handle. Use a spoon or back of a knife to scrape off the skin. Don't worry if you don't get all the charred bits (that's flavor); and, NEVER rinse under water. Rough chop and add to a small food processor.

Step 3: Sauce ... Add the remaining ingredients to the food processor with the red peppers; and, puree until smooth. The buttermilk or milk is optional; if you want the sauce a bit thinner. I have made it with/and without the milk; it really depends what, and how I am serving it. Once the sauce is pureed; refrigerate for at least 30 minutes, if possible before serving.

Step 4: Example - Sometimes, I enjoy the sauce in the bottom of a bowl topped with grilled fish; and, maybe add some salad greens as a garnish. Or it can be used more like a 'tarter' sauce type of condiment. And, you can serve it as a drizzle - over seared scallops. As you can see; there are lots of ways to use this sauce. So, be creative with it.

Step 5: Serve and ENJOY!