Cajun-style Remoulade

A traditional remoulade sauce is a cold sauce that combines 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 I need a

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A traditional remoulade sauce is a cold sauce that combines 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 I need a creamy addition to whatever I’m serving…a creamy addition with a bit of fire, I should clarify.

This Cajun variation of remoulade is the same as the classic version but without the gherkins (you can still add them). Ground paprika and cayenne pepper with, yes…a splash of Tabasco sauce give this remoulade a healthy punch. Use it as a sandwich spread or a dip for steamed or raw vegetables. It is especially good with boiled artichoke leaves, cooked asparagus, or grilled.

Difficulty: simple
Yield: makes about 250 ml. (one cup)