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Remoulade Sauce

Spring 2003, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.2 (6 votes)

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.


Remoulade Sauce

Makes: 3/4 cup

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Total Time:

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

  1. 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


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