Marie Rose Sauce (Seafood Sauce)
Vegan, Vegetarian, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
"It has slightly more of a tangy taste than the normal mayo and tomato paste/sauce version"
120ml Hot Water
1/2 Tsp Mace
1/2 Tsp Smoked Paprika
1/2 Tsp Paprika
2 Tsp Ground Flax Seeds or Ground Chia Seeds
3.5 oz Raw Cashew Nuts
1 Tbls Cyder Vinegar
1 Tbls Balsamic Vinegar
2 Tsp Agave Nectar
2 Tbls Fresh Lemon Juice
2 Tsp Dill Seeds
7 Cloves of Roasted garlic or 2 Crushed Garlic cloves
1/2 Red Onion
1/2 Tsp Rock Sea Salt
7 Pink Peppercorns
If you are roasting your garlic for this sauce.
Put your oven on gas mark 5, pop your garlic bulb onto a baking tray and into the oven for 30 minutes.
Your garlic should look gorgeously roasted.
Take each clove and easily peel their skins from them, and put them into the vitamix/blender ready for blending the sauce.
Now add all the dry ingredients.
And all the wet to the vitamix/blender.
Blitz until completely smooth.
If the sauce is too thick for your liking, feel free to just add more water and blend again.
The sauce isn't pink like marie rose sauce, you can easily make this pink by adding some beetroot juice, add a little bit at a time to make it your preferred colour.
Lovely with salads, used as a dipping sauce, use it instead of mayo for a tangy tuna pasta.....
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