Creole Rémoulade
Slather this rémoulade on any sandwich for a tangy, creamy kick. It’s a key ingredient in this Cornmeal-Fried Oyster Mushroom Po’Boy, in fact.
Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.
How to Make It
1
In a medium bowl, whisk together the mayon¬naise, mustard, lemon juice, capers, gherkins, and cayenne. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to use. The rémoulade will keep for 4 days in the refrigerator.
Ingredients
¾ cup vegan mayonnaise
¼ cup Creole-style mustard or other whole-grain mustard
2 tbsp fresh lemon juice
1 ½ tbsp drained capers, finely chopped
1 ½ tbsp finely chopped gherkins
¼ tsp cayenne pepper
Kosher salt and freshly ground black pepper
Directions
1
In a medium bowl, whisk together the mayon¬naise, mustard, lemon juice, capers, gherkins, and cayenne. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to use. The rémoulade will keep for 4 days in the refrigerator.
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