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

Makes: 4 servings, about 1/4 cup each

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  • 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


  1. Combine all ingredients in a small bowl.


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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