Sun-dried Tomato Remoulade From Stephen & Martin's and Cannon's
This is the remoulade sauce that was used at Cannon's Uptown. It was used as a salad dressing and dipping sauce. It's a delicious variation of this classic sauce.
1/2 cup fresh Basil
1/2 cup Balsamic Vinegar
1 cup Olive Oil
1 cup of Water, strained from Sun-dried Tomatoes
2 cup Sun-dried Tomatoes
1/2 cup Creole Mustard
1 quart White Remoulade Sauce
Soak the Sun-dried tomatoes in hot water for 10 minutes. Strain and save water.
In a large blender, blend the first five ingredients on high speed until smooth. In a bowl, add blender ingredients, mustard and white remoulade and whisk well. Refrigerate.
Good Cooking, Good Eating and Good Living!!!