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.

Patsy Jamieson
Source: EatingWell Magazine, Spring 2003


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

23.9 calories; protein 0.6g 1% DV; carbohydrates 2.4g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 0.9g; fat 1.5g 2% DV; saturated fat 0.3g 1% DV; cholesterol 2.2mg 1% DV; vitamin a iu 58.3IU 1% DV; vitamin c 1.2mg 2% DV; folate 2.3mcg 1% DV; calcium 16.5mg 2% DV; iron 0.1mg 1% DV; magnesium 1.9mg 1% DV; potassium 24mg 1% DV; sodium 139mg 6% DV; thiaminmg.