Creole Rémoulade

AuthorBryant Terry

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.

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

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.

Creole Rémoulade
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