• Tommy Centola

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.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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