Remoulade Sauce ~
A rich and creamy, bold and zesty, Creole-style sauce that you’re going to want to put on everything!
Add Louisiana flavor to burgers, Vegan Crab Cakes, and Mushroom Po’ Boy Sandwiches, or serve as a dipping sauce with fried pickles or Roasted Okra —you name it, this sauce can handle it all.
Vegan Remoulade Recipe
I like this recipe because the sauce is easy to make in minutes and the unmistakable New Orleans flavor is a nice balance of tanginess, spiciness, and just a hint of sweetness.
This remoulade is also super versatile! It elevates whatever you serve with it to a whole new level and the process of making the sauce couldn’t be easier. Simply whisk together a handful of pantry ingredients, toss in some fresh parsley and scallions, and that’s it; ready to go in about 5 minutes.
Ingredients for Remoulade Sauce
You will need the following:
- 1 cup vegan mayonnaise
- 3 tablespoons dill relish
- 3 tablespoons whole-grain Dijon mustard
- 2 tablespoons chili sauce
- 1 teaspoon garlic, minced
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- 2 tablespoons parsley, finely chopped
- 2 tablespoons scallions, finely chopped
How to Make Remoulade Sauce
STEP ONE: In a medium bowl, whisk together the mayonnaise, dill relish, whole grain mustard, chili sauce, garlic, onion powder, and ground black pepper.
STEP TWO: Stir in the parsley and scallions.
STEP THREE: Adjust seasoning to taste then cover and refrigerate until ready to serve.
Storage
- For maximum freshness and flavor preservation, homemade remoulade sauce should be stored in an airtight container in the refrigerator for a few days. Freezing is not recommended.
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Remoulade Sauce
Ingredients
- 1 cup vegan mayonnaise
- 3 tablespoons dill relish
- 3 tablespoons whole-grain Dijon mustard
- 2 tablespoons chili sauce
- 1 teaspoon garlic minced
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- 2 tablespoons parsley finely chopped
- 2 tablespoons scallions finely chopped
Instructions
- In a medium bowl, whisk together the mayonnaise, dill relish, whole grain mustard, chili sauce, garlic, onion powder, and ground black pepper.
- Stir in the parsley and scallions.
- Adjust seasoning to taste then cover and refrigerate until ready to serve.
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