Manual

13
BASICS
RÉMOULADE SAUCE
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.
Makes: 1½ cups
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.
Nutritional information per serving (1 tablespoon):
Calories 103 (87% from fat) | carb. 2g | pro. 1g | fat 10g
sat. fat 1g
| chol. 41mg | sod. 181mg | calc. 13mg |  ber 0g
½ MEDIUM 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 (PAGE 10)
OR STORE-BOUGHT
½ CUP NONFAT PLAIN YOGURT
(REGULAR OR GREEK STYLE)
¹∕
8
TEASPOON FRESHLY GROUND
BLACK PEPPER