Bean, Mustard, and Horseradish Sauce

This recipe is suitable for a: vegetarian/vegan diet.

Category: Condiments, Dressings, Spreads




Ingredients:
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1/8 cup prepared horseradish
1/4 cup vinegar
2 Tablespoons prepared mustard
1/3 cup olive oil
4 cups canned white beans or great northern beans, drained and puréed smooth
1/2 cup drained and chopped pimientoes
1/4 cup diced celery
1/2 cup pitted and chopped green olives
1 Tablespoon dried rosemary




Instructions:
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In a medium-sized nonreactive bowl, combine horseradish, vinegar, mustard, oil, and beans. Mix to combine and set aside. In a blender or food processor, purée pimientoes, celery, and olives until smooth. Stir in rosemary. Add pimiento blend to bean mixture, and mix to combine. Serve immediately or refrigerate until ready to use.




Additional Comments:
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From The Vegetarian Resource Group - http://www.vrg.org

"This cold sauce can be used as a salad dressing, dip for chips or raw veggies, or as a sauce for chilled, cooked asparagus, broccoli, or cauliflower. Use some of this sauce to replace a portion of the mayonnaise in potato, pasta, or macaroni salad—but be careful: it does have some kick!"



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