Sauces and Dressings
Remoulade Sauce
makes: 1½ cups
Remoulade Sauce
makes: 1½ cups
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.
Nutritional information per serving (1 tablespoon):Calories 103 (87% from fat) | carb. 2g | pro. 1g | fat 10gsat. fat 1g | chol. 41mg | sod. 181mg | calc. 13mg | fiber 0g
Ingredients
- ½medium 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)
- 1∕8 teaspoon freshly ground black pepper
Preparation
- 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.
