Remoulade Sauce
http://www.eatingwell.com/recipes/remoulade_sauce.html
From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005)This is a classic mayonnaise-based sauce that we've lightened using a combination of reduced-fat mayonnaise and yogurt. In addition to seafood, the sauce complements cold roast beef, chicken or hard-boiled eggs.
3/4 cup | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1/3 cup reduced-fat mayonnaise
- 1/3 cup low-fat plain yogurt
- 1 tablespoon coarse-grained mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon anchovy paste
- Pinch of cayenne pepper
- 4 teaspoons drained capers, rinsed
- 4 teaspoons chopped fresh parsley
Preparation
- Whisk mayonnaise, yogurt, mustard, lemon juice, anchovy paste and cayenne in a small bowl until smooth. Stir in capers and parsley.
Nutrition
Per tablespoon : 18 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 1 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 0 g Fiber; 153 mg Sodium; 23 mg Potassium
Exchanges: Per tablespoon: free food
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days.