Google+ Cave Food Kitchen: Remoulade Sauce

Remoulade Sauce

Remoulade originates from France, and is often also compared to tartar sauce. It is most often used to accompany a seafood dish, like the pollock cakes for example :-)
It has a fresh, tangy taste and is simply delicious. The recipe below makes quite a large portion, but you can keep this in the fridge for at least a week.

1 fennel
1/2 cauliflower
2 carrots
2 tbsp coconut vinegar (or apple cider vinegar)
30 grams of coconut nectar
2 tsp chervil
salt & pepper
1 cup of mayonnaise
1 cup of sheep yogurt (you can use regular yogurt too)

In a food-processor, grate the fennel, cauliflower & carrots together.
Put it all in a saucepan, add the vinegar & nectar and let this simmer for about 5-10 minutes.
Take it off the heat and let it cool. Last, mix in the chervil, salt & pepper, mayonnaise and yogurt. Store in the fridge.

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