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Remoulade Sauce

  • 10 m
  • 10 m
Patsy Jamieson
“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.”


    • 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


  • 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.
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