Laissez les bon temps…remoulade

27 Apr

Ok, that was the best play on words I could come up with. But “laissez les bon temps rouler” is a New Orleans expression, and remoulade seems like a southern-ish thing…right? Anyone out there know what remoulade means? Anyway, I got a bunch of celery in my CSA delivery and decided I would make Mark Bittman’s Celery Remoulade recipe from How to Cook Everything Vegetarian. This recipe is ideally made with celery root, but Mark says celery is a permissable sub, so yay that. Ideally, I also would make my own mayonaise for the remoulade, and while Mark does not say pre-made jarred vegan lowfat mayonaise is permissable as a substitute, if he ever wants to eat at my place he’s gonna have to get over that. And surely he would love to come cook dinner with me, dontcha think? I’d make a very non-lowfat and non-vegan(i.e. butter-filled) dessert! Alas. I imagine I would be low on his list of dining companions but someday…
Ok, enough blahblah, here is what I ended up making,, based on How to Cook Everything Vegetarian’s recipe:
Celery Remoulade, Ellen’s Way
Mix up:
1/2 cup vegan mayo
2 Tbsp. chopped scallions
2 Tbsp. chopped parsley(using my kitchen scissors is my new favorite way to chop herbs)
1 1/2 Tbsp. Dijon mustard
1 Tbsp. ketchup(I used the sugarfree type)
A dollop of horseradish and a pinch of cayenne
Add to this a pound of celery stalks, trimmed, strings peeled, and very thinly sliced, a sqeeze of lemon and some salt and freshly ground black pepper. If you wanna get fancy garnish with some parsley. You should get something like this:

4 Responses to “Laissez les bon temps…remoulade”

    • Ellen June 24, 2011 at 9:32 pm #

      Yes, it’s a mayonaise based sauce.


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