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!

Sweet Corn and Pepper Puree

1/2 lb fire roasted red and orange sweet peppers
1/2 broiled sweet corn
2 cloves roughly chopped garlic
1/2 tsp habernero
1 tbl olive oil
1/4 cup white vinegar
1 tsp parsley flakes
1/2 tsp cayenne powder
1 tsp each salt and black pepper

Roast peppers over an open flame until charred. Broil corn on the cob under a high broiler until soft and slightly charred.

Peppers can be roasted over a grill or directly over the burners on the stove top.

Loosely chop peppers and remove corn from the cob.

Add all ingredients to a blender and puree until smooth.

Let rest in the fridge at least 2 hours.