Remoulade Sauce

Posted Fri, 09/25/2009 - 10:06 by gone vegan
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The classic white Remoulade sauce has its origins France, but this is a distinctively tangy Louisiana Creole version. Serve as on a vegan Poor Boy Sandwich, as a stand-alone appetizer on a chiffonade of iceberg lettuce, over fried green tomatoes, or on top of steamed vegetables.

Servings: 
Makes 1 1/2 cups
Ingredients: 

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
3 T. olive oil
2 T. cider vinegar
1 T. unbleached cane sugar
1 T. Dijon mustard or Creole mustard
1 t. salt
1 t. Creole Seasoning (buy from store or make your own)
1 T. freshly chopped parsley
1 T. relish
1 T. capers, drained

Preparation: 

In a food processor or blender, place the tofu, olive oil, vinegar, mustard, salt, and Creole Seasoning, and process until smooth. Add the remaining ingredients and pulse a few times to combine. Transfer to an airtight container and store in the refrigerator. Use as a spread on sandwiches or wraps, or as a sauce on steamed vegetables or grains

Source: 

Recipe shared by Beverly Lynn Bennett, The Vegan Chef. Beverly is author of Vegan Bites: Recipes for Singles
and The Complete Idiot's Guide to Vegan Cooking.

Photography by Ray

Comments

Kandace made this last night

by ray - 09/25/2009 - 10:11

Kandace made this last night so we could try it on a sandwich and take a picture. It's delicious. Very rich flavor!