Remoulade Sauce

From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

3/4 cup

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
1 tablespoon coarse-grained mustard
1 tablespoon lemon juice
1/2 teaspoon anchovy paste
Pinch of cayenne pepper
4 teaspoons drained capers, rinsed
4 teaspoons chopped fresh parsley

Preparation

Whisk mayonnaise, yogurt, mustard, lemon juice, anchovy paste and cayenne in a small bowl until smooth. Stir in capers and parsley.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition

Per tablespoon: 18 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 3 g carbohydrates; 1 g protein; 0 g fiber; 153 mg sodium; 23 mg potassium.

Exchanges: Per tablespoon: free food