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“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
1Whisk 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.