Remoulade Sauce

Remoulade Sauce

0 Reviews
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.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
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

  • Active

  • Ready In

  1. 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 information

  • 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

Reviews 0