Custom Culinary - Be true to the food
SEARCH RECIPES

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations

Collections

Keyword


+ ONE RECIPE IDEAS

BRAND CATEGORY

Lobster, Dijon & Red Pepper Dipping Sauce

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 2 oz
Amounts Per Serving
Calories 160
Calories from Fat 120
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 420mg 18%
Potassium 30mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 0%
Sugars 3g  
Protein 1g  
 
Vitamin A 0% Vitamin C 10%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Quart
Serving Size: 2 oz

Ingredients

Amount Ingredients
1 cup Roasted Red Peppers, Fresh or Canned
1/2 tsp. Garlic, Fresh Minced
3 cups Mayonnaise
1 tsp. Custom Culinary® Gold Label Lobster Base, No MSG Added
1 Tbsp. Dijon Mustard
2 Tbsp. Pickle Relish
1/8 cup Chives, Fresh, Chopped

Recommended Product: 9510 Gold Label Lobster Base

Alternate Product Options: 0508 Master's Touch® Lobster Base

Directions

  1. In a food processor or blender, combine roasted peppers and garlic. Purée 5-10 seconds; do not fully puree, allow some pieces for texture.
  2. Add mayonnaise, Gold Label Lobster Base, dijon mustard and pickle relish. Purée for 2-3 seconds.
  3. Add chives and blend completely. Cover and chill until needed.

Chef's Tips

Serve with crab cakes, fried or grilled fish and chicken, or fritters.


Comments (0)

Post a Comment

First Name

Last Name

Email

Organization

Comment

In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.