Remoulade Sauce

Remoulade Sauce

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From: EatingWell Magazine, September/October 1994

This Cajun sauce on top of a baked potato is a delicious partner for broiled catfish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup reduced-fat mayonnaise
  • ¼ cup chopped tomatoes
  • 2 scallions, finely chopped
  • 2 tablespoons nonfat sour cream
  • 2 teaspoons chopped capers
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweet relish, or chopped gherkins
  • 1 teaspoon Worcestershire sauce
  • Salt, to taste
  • Cayenne pepper, to taste

Preparation

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  1. Combine all ingredients in a small bowl.

Nutrition information

  • Per serving: 59 calories; 4 g fat(1 g sat); 0 g fiber; 6 g carbohydrates; 1 g protein; 9 mcg folate; 7 mg cholesterol; 2 g sugars; 278 IU vitamin A; 3 mg vitamin C; 19 mg calcium; 0 mg iron; 311 mg sodium; 73 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat

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