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RÉMOULADE SAUCE

This sauce not only complements seafood but also pairs well with freshly steamed vegetables. For a richer, thick consistency, use Greek yogurt in place of regular.

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Recommended Servings
makes: 1½ cups
COOKING
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INGREDIENTS

½         medium to large shallot, peeled and cut into 1-inch pieces


3 to 4    drained sweet gherkin pickles, cut into 1-inch pieces


¼         cup fresh italian parsley, stems discarded


1          tablespoon fresh dill


1          tablespoon dijon mustard


3          tablespoons drained capers


1¼       cups mayonnaise  


½         cup nonfat plain yogurt (regular or greek style)


18           teaspoon freshly ground black pepper


 

Instructions

1. Insert the chopping blade into the work bowl of the food processor. Add the shallot, gherkins, parsley and dill; pulse to chop, about 15 pulses. Scrape down the sides of the bowl and add the mustard and capers and pulse 5 to 10 times to chop.


2. Add the mayonnaise, yogurt and black pepper; use 5 long pulses to combine. Do not over-process. Refrigerate until ready to use.

RECIPE FACTS

Servings: makes: 1½ cups

Nutritional information per serving

Nutritional information per serving (1 tablespoon):

Calories 103 (87% from fat) | carb. 2g | pro. 1g | fat 10g

sat. fat 1g | chol. 41mg | sod. 181mg | calc. 13mg | fiber 0g

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