Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!

Aquafaba Creamy Salad Dressing (Vegan)

Recently, I read about aquafaba and its amazing properties. Intrigued, I investigated further. I read about mayo, meringue, baked goods and more. I couldn't resist. I had to see for myself what this normally discarded liquid could really do.

I was shooting for a mayo type substance, though not necessarily a mayo flavor. I had read a recipe that seemed straight forward and simple, but I did not have some of the ingredients (lemon juice and mustard). Undeterred, I figured I'd give it a shot anyway.

To the mixing cup that came with my immersion blender I added: the liquid from one can of chick peas, several of the actual chick peas and a few squirts of sriracha.

And then I began to blend...

Magic did happen. The liquid turned white and started to thicken. I continued to blend for about one minute, expecting it to thicken more, but it stayed at a creamy sauce consistency. Think ranch dressing or dense mac and cheese sauce.

I stopped and gave it a taste. Good texture, but kinda bland.

I added more sriracha, black pepper, garlic powder, white vinegar, hot sauce. Then began blending again. At which point it immediately deflated. It was still viscous, but no longer fluffy or creamy.

Undaunted, I tasted again. It was pretty good. I thought to myself, this would be a pretty good creamy salad dressing. So I spiced it up a little more with red pepper flakes and paprika and called it done. I covered it and put it in the fridge to rest.

I haven't used it yet, but the taste and texture were very pleasing. I can see doing it again. There's definitely a lot of potential there.

Sometime in the near future, I'll have to try the real aquafaba mayo recipe to see how well that works.