Crudités with Remoulade Sauce
Our Choice for Vegetables
- Bunch of Radishes
- Organic Baby Carrots
- Red Bell Pepper
- Yellow Pepper
- Burpless Cucumbers, quartered lengthwise
- Celery
For the Remoulade Sauce
- 1/4 cup plain Ice House Farm Goat milk yogurt
- 1/4 cup Kewpie mayonnaise
- 1 tablespoons Crosse & Blackwell capers, rinsed and chopped
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper, to taste
In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste.
Drain the vegetables well and serve alongside the sauce.
Another Delicious Recipe from Pond Mountain Inn
Pond Mountain Inn 