A traditional remoulade sauce is a cold sauce made by combining mayonnaise with prepared mustard, chopped gherkins, capers and a hearty mixture of green herbs – usually parsley, chervil and tarragon. The sauce is typically served with lobster, fish, cold meats or grated root vegetables (celeriac). I recall making it during my culinary school days when classic Escoffier-influenced sauces reigned supreme, but I wouldn’t call this sauce one of my go to preparations.
At least until now… My amped up vegan version of this Louisiana classic changed my mind – now I make it as often as possible and whenever
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