Easy Rémoulade Sauce for Steamed or Roasted Vegetables

 Easy Rémoulade Sauce for Steamed or Roasted Vegetables

 

 

Rémoulade, a traditional cold, tangy condiment for seafood or vegetables, is originally a French sauce based on, or derived from, mayonnaise. There are many rémoulade versions, especially in Louisiana cooking. It can be easy to make, and at our restaurant we have used various rémoulades, particularly for enhancing roasted vegetables for catering.

 

Although not originally consistent with Vegan principles, rémoulade can be made Vegan succ
essfully, as shown below.

 

Here’s a rémoulade  I’ve made recently for steamed cauliflower. It can also be used over steamed broccoli or asparagus, or even over baked “Tater Tots.” I was thinking of seasoning it with pickled green peppercorns, but was not pleased with the outcome.

 

Since this one is intended for steamed vegetables. I’ve included a method of steaming cauliflower below.

 

The recipe makes enough sauce for food for six people. It keeps well in the refrigerator for a few days.

 

1 clove garlic

1/4 cup Vegan mayonnaise (Hellmann’s brand works well)

1/4 cup plant-based “sour cream” alternative

1/4 cup water

1 1/2 teaspoons wine vinegar

1/2 teaspoon Dijon mustard

1/8 teaspoon salt, plus more to taste

1/8 teaspoon ground black pepper

1/8 teaspoon cayenne

1/8 teaspoon paprika

Minced parsley for garnish

 

Peel the garlic and bruise it by crushing it lightly with the side of a knife. Rub a mixing bowl well with the garlic, and discard the garlic remnants.

 

Place all the remaining ingredients except the garnish in the bowl and whisk the mixture (or use a fork) until the sauce is smooth. Taste, and add salt, if needed. Allow to sit at least 15 minutes for the flavors to mellow together.

 

Spoon sauce over steamed vegetables, and sprinkle with minced parsley for garnish.

 

Steamed Cauliflower:

1 small head of cauliflower, about 1 pound

1/2 teaspoon salt, or to taste

 

Cut off the leaves.  Separate the cauliflower flowerets off the main stem, cutting the stems where necessary. For bigger pieces cut through stems lengthwise up toward the tops and then tear the two sides apart (so the tops don’t get bits cut off). Aim for one-inch pieces, which may require splitting bigger pieces again. (See the photo for an example.)  Place the pieces in a steamer basket, away from the heat.

 

Bring several inches of water to a boil in a pot that the steamer basket will sit on top of. Just before putting the steamer basket over the boiling water, sprinkle the vegetable with the salt. Place steamer basket containing the vegetable over the rapidly boiling water and cover the pot.

 

Steam  cauliflower exactly 5 minutes. Uncover and transfer the steamed vegetable into a shallow bowl or onto diners’ plates.

 

Spoon rémoulade over the vegetable and sprinkle with minced parsley for garn