Remoulade

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Cuisinart original

 

This sauce complements freshly steamed seafood, as well as 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

½         cup nonfat plain yogurt

¼         cup sweet relish

1¼       cups mayonnaise

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