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. Source: EatingWell Magazine, Spring 2003

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Whisk mayonnaise, yogurt, mustard, lemon juice, anchovy paste and cayenne in a small bowl until smooth. Stir in capers and parsley.



Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition Facts

24 calories; 1.5 g total fat; 0.3 g saturated fat; 2 mg cholesterol; 139 mg sodium. 24 mg potassium; 2.4 g carbohydrates; 0.1 g fiber; 1 g sugar; 0.6 g protein; 58 IU vitamin a iu; 1 mg vitamin c; 2 mcg folate; 16 mg calcium; 2 mg magnesium;