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Sesame Remoulade

Name: Sesame Remoulade
Prep time: 15

(5 votes, average: 4.20 out of 5)

15 min prep

6 servings

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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

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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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.