Sauces and Dressings

Remoulade

Makes 21⁄3 cups

Remoulade

Makes 21⁄3 cups

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.

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

Ingredients

  • ½medium to large shallot, peeled and cut into 1-inch pieces
  • ¼cup fresh italian parsley, stems discarded
  • 1 tablespoon fresh dill
  • 1 tablespoon dijon mustard
  • 3 tablespoons drained capers
  • 1¼cups mayonnaise
  • ½cup nonfat plain yogurt
  • ¼cup sweet relish
  • 1⁄8teaspoon freshly ground black pepper

Preparation

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