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Remoulade Sauce
Remoulade Sauce
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From: EatingWell Magazine, Spring 2003
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.
- By: Patsy Jamieson EatingWell Recipe Contributor
Ingredients 12 servings
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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- ⅓ cup reduced-fat mayonnaise
- ⅓ cup low-fat plain yogurt
- 1 tablespoon coarse-grained mustard
- 1 tablespoon lemon juice
- ½ teaspoon anchovy paste
- Pinch of cayenne pepper
- 4 teaspoons drained capers, rinsed
- 4 teaspoons chopped fresh parsley
Preparation
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Active
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Ready In
- 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.
- Serving size: 1 tablespoon
- Per serving: 24 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 2 mcg folate; 2 mg cholesterol; 1 g sugars; 58 IU vitamin A; 1 mg vitamin C; 16 mg calcium; 0 mg iron; 139 mg sodium; 24 mg potassium
- Carbohydrate Servings: 0
- Exchanges: Per tablespoon: free food
