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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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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  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; 1.0 g fat(0.0 g sat); 0.0 g fiber; 2.0 g carbohydrates; 1.0 g protein; 2.0 mcg folate; 2 mg cholesterol; 1.0 g sugars; 58.0 IU vitamin A; 1.0 mg vitamin C; 16.0 mg calcium; 0.0 mg iron; 139 mg sodium; 24.0 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Per tablespoon: free food

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