Inspired by Georgia Entertains Cookbook
I have done another version of this sauce in a different recipe (recipe link),the first remoulade sauce was cajun-inspired. The versatility of this traditional remoulade is unbeatable, as showcased by the fact that I served it with two different dishes: one with salmon served over ratatouille and topped with the sauce, while the other, a sweet potato, topped it with the ratatouille, oven baked chickpeas and remoulade. This sauce has a way of turning a simple baked potato, or a grilled fish or as a side sauce to roasted chicken into a complete meal.
1 cup Veganaise
1 hard boiled egg, peeled and chopped
1/2 cup celery, diced
1 garlic clove, minced
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
Salt and pepper
Yields: 2 cups
Prep Time: 10 minutes
Cook Time: none
Combine all the ingredients in a bowl.
Cover and place in the refrigerator until ready to serve.