Eosinophilic Esophagitis Friendly Cajun Remoulade
Total time40 min
Prep time10 min
Cook time0 min
4.5(14)
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Learn more āIngredients
8 servings
- Ā½ cup vegan mayonnaise
- 2 tbsp creole mustard
- 1 tbsp prepared horseradish
- 1 tbsp fresh lemon juice
- 1 tsp hot sauce
- 1 tsp worcestershire sauce
- 1 tsp smoked paprika
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā¼ tsp cayenne pepper
- Ā¼ tsp dried thyme
- Ā¼ tsp black pepper
- Ā¼ tsp salt
- 2 tbsp celery, finely minced
- 2 tbsp green onion tops (green parts only), thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
In a medium mixing bowl, whisk together the vegan mayonnaise, Creole mustard, horseradish, lemon juice, hot sauce, and Worcestershire sauce until smooth and fully combined.
- 2
Add the smoked paprika, garlic powder, onion powder, cayenne, dried thyme, black pepper, and salt. Whisk until the spices are evenly distributed and the sauce is uniform in color.
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