Sauces and Dressings

Remoulade

Makes 21⁄3 cups

View Recipe

Remoulade

Makes 21⁄3 cups

This sauce complements freshly steamed seafood, as well as 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
  1. Remoulade-1
  1. Remoulade-1

Ingredients

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

Preparation

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

This recipe was prepared with

CookFresh Digital Glass Steamer

CookFresh Digital Glass Steamer

$159.95

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