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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Rémoulade

Start with a base of Mayonnaise. If you like a little more briny flavor, add 2 teaspoons capers to the mix. You can substitute dill pickle for cornichons (tiny gherkin pickles).

Cooking Light NOVEMBER 2010

  • Yield: 12 servings (serving size: about 1 tablespoon)

Ingredients

  • 3/4 cup Mayonnaise
  • 2 teaspoons finely chopped onion
  • 2 teaspoons chopped cornichons
  • 1 teaspoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh chives

Preparation

1. Combine all ingredients in a medium bowl, and stir well.

Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 14.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 9g
  • Polyunsaturated fat: 3.5g
  • Protein: 0.2g
  • Carbohydrate: 0.3g
  • Fiber: 0.0g
  • Cholesterol: 17mg
  • Iron: 0.1mg
  • Sodium: 60mg
  • Calcium: 2mg
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Rémoulade recipe

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