Remoulade

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Cuisinart original

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

Ingredients

½           medium to large shallot, peeled and 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 

¼          cup sweet relish

1⁄8          teaspoon freshly ground black pepper


Nutritional information

Nutritional information per serving (1 tablespoon):

Calories 64 (89% from fat) • carb. 1g • pro. 1g • fat 6g
• sat. fat 1g • chol. 26mg • sod. 105mg • calc. 8mg • fiber 0g

Instructions

1. Insert the chopping blade into the work bowl of the food processor. Add the shallot, parsley and dill; pulse to chop, about 10 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, relish and black pepper; use 5 long pulses to combine. Do not over-process. Refrigerate until ready to use.