Summer Greens Rémoulade Sauce | PCC Natural Markets

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Summer Greens Rémoulade Sauce

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Use this sauce in the recipe for Rosemary-grilled Wild Salmon with Summer Greens Rémoulade Sauce.


  • 2 cups tender leafy greens (such as watercress, arugula, chard, mustard greens, etc.) Add to list
  • 1 cup green leafy herbs (such as basil, parsley, chervil, cilantro, etc.) Add to list
  • 1/2 cup diced celery
 Add to list
  • 1/2 cup diced red or green bell pepper (or chiles such as poblano, Anaheim or jalapeño for a little kick) Add to list
  • 3 to 4 cloves garlic Add to list
  • 2 to 3 green onions, sliced Add to list
  • 1 tablespoon prepared horseradish Add to list
  • 1/2 cup olive oil mayonnaise or vegenaise Add to list
  • 1 tablespoon Worcestershire sauce Add to list
  • 1 tablespoon lime juice Add to list
  • Hot sauce, to taste Add to list
  • Salt and freshly ground pepper, to taste Add to list

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Place all of the greens, herbs, celery, peppers or chiles, garlic and green onions in a food processor and pulse to chop coarsely but evenly. Add the remaining ingredients and pulse to blend.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated at “6 Weeks to a Healthier You” in June 2013

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