10 minutes
This Spicy Creole Vegan Rémoulade is bursting with bold flavors and a delightful kick. It’s the perfect companion for your favorite plant-based dishes.
Vegan Mayonnaise
cups
Creole-style Mustard, whole-grain
cups
tablespoons
Capers, finely chopped
tablespoons
Gherkins, finely chopped
tablespoons
teaspoons
to taste
to taste
1. Combine Base Ingredients
In a medium bowl, add the vegan mayonnaise, Creole-style mustard, and fresh lemon juice. These three ingredients form the creamy, tangy base of our rémoulade.
2. Add Chopped Ingredients
Finely chop the drained capers and gherkins; these add a delightful briny flavor and a bit of texture. Toss them into the bowl along with the cayenne pepper, which brings the heat.
3. Whisk Ingredients
Grab your whisk and blend everything together until the mixture is smooth and well-combined. This step ensures that all the flavors meld beautifully, giving you a harmonious sauce that’s both rich and spicy.
4. Season to Taste
Add a pinch of kosher salt and a few grinds of freshly ground black pepper. Remember, you can always adjust the seasoning later, so start with a little and build up if needed.
5. Refrigerate
Transfer the rémoulade to an airtight container. Pop it in the refrigerator and let it chill until you’re ready to use it. The flavors will continue to develop as it sits, making it even more delicious.
Use the freshest herbs and the best quality vegan mayonnaise you can find for a significant difference in flavor and creaminess.
Allow the rémoulade to rest in the refrigerator for at least an hour before serving to let the flavors meld and intensify.
Adjust the seasoning as you go to find the perfect balance of heat, tang, and savory for your palate.
Encourage personalization with ingredients like minced garlic, smoked paprika, or vegan Worcestershire sauce after mastering the base recipe.
Lemon juice is traditional for acidity, but experiment with apple cider or white wine vinegar for a different tang, being careful not to overpower other flavors.
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