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Rémoulade Sauce

:  September/October 1994

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This Cajun sauce on top of a baked potato is a delicious partner for broiled catfish.


Rémoulade Sauce Recipe

Makes: 4 servings, about 1/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup chopped tomatoes
  • 2 scallions, finely chopped
  • 2 tablespoons nonfat sour cream
  • 2 teaspoons chopped capers
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweet relish, or chopped gherkins
  • 1 teaspoon Worcestershire sauce
  • Salt, to taste
  • Cayenne pepper, to taste

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Preparation

  1. Combine all ingredients in a small bowl.

Nutrition

Per serving: 46 calories; 3 g fat ( 1 g sat , 0 g mono ); 3 mg cholesterol; 5 g carbohydrates; 1 g protein; 0 g fiber; 316 mg sodium; 70 mg potassium.

Exchanges: 1/2 fat


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Recipe Categories

Ethnic/Regional
Southern/Soul
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Sauce/Condiment, savory
Publication
September/October 1994
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