Eosinophilic Esophagitis Friendly Vegan Remoulade
Total time40 min
Prep time10 min
Cook time0 min
4.5(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 cup vegan mayonnaise
- 2 tbsp creole mustard
- 1 tbsp capers, drained and roughly chopped
- 1 tbsp fresh lemon juice
- 1 tbsp hot sauce
- 2 tsp prepared horseradish
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp green onion tops, thinly sliced
- ¼ tsp celery salt
- ¼ tsp black pepper
Instructions
- 1
Combine the vegan mayonnaise, Creole mustard, capers, lemon juice, hot sauce, horseradish, smoked paprika, garlic powder, onion powder, celery salt, and black pepper in a mixing bowl and whisk until smooth and uniform.
- 2
Fold in the parsley and green onion tops until evenly distributed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!