Roasted Red Pepper Smoked Gouda Mayo Made with Campbell’s® Reserve Roasted Red Pepper & Gouda Soup
  1. Preheat oven to 325°F. Place shredded cheese on a parchment paper lined baking sheet tray. Toast until golden brown and crispy, about 15 minutes. Mix often. Reserve.
  2. In large saucepot, heat Campbell’s® Reserve Roasted Red Pepper & Gouda Soup until reduced by 1/3 (7-1/2 cups to 2-1/2 cups). CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
  3. In large mixing bowl, combine mayo, reduced soup, crispy cheese, salt and pepper. Cool completely. CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.
  4. CCP: Hold for cold service at 41°F until needed.
  5. To Serve: Using a #30 scoop, portion 2 tablespoons into condiment cup. Serve immediately.
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