Rémoulade

• Vegan mayonnaise, ¾ cup (180 ml) (or Aquafaba Aioli)
• Small dill pickles, ¼

Place the vegan mayonnaise in a small bowl. Add the pickles, capers, garlic, parsley, green onion, tomato paste, lemon juice, and Tabasco and stir until combined. The rémoulade can be stored, tightly covered in the refrigerator, for up to 2 days.