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Remoulade Dressing

 

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Remoulade Dressing
 

 

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Recipe

Remoulade Dressing

This is an intensely flavored sauce with a robustness that is a good match for grated celery root, endives, watercress, as well as cold meats. It uses just a little fat and packs a great punch at a lower caloric cost.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 1/3 cup low-fat mayonnaise (if mayo is a problem substitute 1/3 cup silken tofu
  • 1/3 cup milk (dairy free or low fat work great)
  • juice of 2 lemons
  • 1/4 cup prepared white horseradish or 2 tablespoons wasabi diluted in a little cold water
  • 1/4 cup Dijon style mustard
  • salt and pepper to taste
  • 1 tablespoon sugar

Directions

Whisk all ingredients together in a bowl. Thin with a little more milk if necessary to make a creamy sauce. Makes about 2 cups. Store refrigerated in a glass jar.

About Levana Kirschenbaum

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Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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