Zesty Rémoulade Sauce
From EatingWell: December 2006
Here's a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood.
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons reduced-fat sour cream
- 2 scallions, finely chopped
- 2 teaspoons chopped rinsed capers
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet relish
- 1/4 teaspoon freshly ground pepper
- Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Per 2-tablespoon serving: 32 calories; 2 g fat (1 g sat, 0 g mono); 2 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 172 mg sodium; 24 mg potassium.
Exchanges: 1/2 fat
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- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 15 minutes or less
- December 2006