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.
- 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
- 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.
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
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- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation