A sauce I use regularly. Thinking about the cauliflower steaks, I had this on hand

M

Marg CDN

Well-known member
from the previous night when I used it as a chicken dipping sauce. I brushed it on the cauliflower near the end of baking and to secure the bread crumb mixture. Delicious!

I also use it for pork, cold fried chicken pieces, cooked white bean spread and other bits I can't think of at the moment. ....last night I took down a bowl for a friend who was asking for advice on making pork schnitzel.

So it's:

finely diced garlic

white wine vinegar (I always make tarragon vinegar)

mayo

dijon

chopped fresh tarragon

So now I'm thinking that rather than just use it as a sauce for pork schnitzel, it might be worth a try to spread it on the pork before the bread crumbs.

 
Marg, tell me more about the bread crumbed cauliflower steaks...

have never done it that way. Do you then panfry the cauliflower steaks? Or bake in oven?

 
I did them entirely in the oven. Cut 1" thick. Brushed all over with oil, salt & pepper.

At 400 or less, 1/2 hour, or less, flipping once.
Then I brushed with that sauce on one side and poured regular bread crumbs on. I had diced parsley and grated parmesan in the crumbs. Baked for another 6-7 minutes.

I tried removing most of the core on one slice, before baking, but I found that it made more sense to cut it off later as it really held it together.

Tried it the second time with olive oil but preferred sunflower.

 
thank you for sourcing that. My husband always told me to write down my 'recipes' when creating them

 
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