Tonnato with Stuffed Pork Loin →

Traditionally served with marinated cooked veal (vitello tonnato), this versatile sauce from the Piedmont region of Italy is deliciously flavorful and pairs well with veal, turkey, or pork. It also makes a great dip for fresh veggies or savory spread on sandwiches. You can also thin it out a bit and use it as a creamy salad dressing. Traditionally egg yokes are used to create a creamy mayonnaisey sauce, but this version, adapted from Bon Appetit, uses mayonnaise in place of egg yolks without losing the briny creaminess of the sauce. Serve as an elegant dinner with Stuffed Pork Loin Roast, or as a light lunch/picnic with cold thinly sliced roast pork or turkey and a green salad.

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

EASY TONNATO SAUCE
2 cups
Ingredients:
1 cup mayonnaise
1/2 cup extra-virgin olive oil
1- 6-ounce can tuna in olive oil (not drained)
2 anchovy fillets (if you love anchovies add an extra fillet!)
2-3 tablespoons fresh lemon juice (to taste)
3 tablespoons drained, rinsed capers

Preparation:
In a blender, purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.

https://www.bonappetit.com/story/tonnato-sauce-recipe

Remoulade Sauce →

Photo: c. foodblogchef 2019 - Crab Cakes with Remoulade Sauce
Copy and paste to print the recipe.

REMOULADE SAUCE
Yield: about 1 cup (16 tablespoons)

Ingredients:
3/4 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar (or 1 tsp. rice wine vinegar + a pinch of dried tarragon)
1/4 teaspoon Tabasco sauce
2 teaspoon ketchup
1 teaspoon sweet pickle relish (or finely chopped dill or cornichon pickles)
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (white and pale green only), very thinly sliced
Salt and freshly ground black pepper, to taste

Combine ingredients in a bowl. Set aside, covered, in the refrigerator. Extra sauce will keep in the refrigerator for 3-4 days.

"Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers, and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes).” I prefer the Louisiana-style remoulade for crab cakes and I like a bit of color in my remoulade, hence the small amount of ketchup. I also use sweet pickle relish instead of dill or cornichons. Like any recipe, experiment and make it to suit your own tastes.

Adapted from: https://www.thespruceeats.com/basic-remoulade-sauce-3060568