Home > Recipes > Cooking Basics > Sesame Remoulade

Sesame Remoulade

Name: Sesame Remoulade
Prep time: 15

(5 votes, average: 4.20 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

This tasty version of a remoulade dressing is made with tahini. Unlike the original, it is eggless and serves as a great substitute if you’re either on chemo and can’t eat raw egg, or...

1 tablespoon tahini (See Ann’s Tips)
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons olive oil
2 tablespoons water (optional)
Salt and pepper, to taste

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

77 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

6 g

Carbohydrates

1 g

Sugar

0 g

Fiber

0 g

Protein

1 g

Sodium

39 mg

Directions

In a bowl beat the tahini and mustard together until well blended. Beat in the vinegar.
Add the olive oil, a little at a time until the sauce starts to thicken and emulsify. Beat in the water as needed, a little at a time, until you have a creamy, emulsified sauce. Beat in salt and a little freshly ground black pepper, to taste.

Chef Tips

Makes about 1/2 cup dressing which will keep for about a week in the fridge.

Tahini is a nutritious creamy nut butter made with roasted sesame seeds much used in Middle Eastern cooking. It is packed with B-complex vitamins and a slew of minerals, but if you have any sensitivity to tree nuts take care. Although sesame is a seed, you should probably check that it doesn’t trigger an allergic reaction with you.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.