Remoulade Sauce

Cuisinart original

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.


makes: 1½ cups


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


Nutritional information

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


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.