Monday, October 12, 2009

Yankee Remoulade

1/4 C. extra virgin olive oil
1/2 C. Mayo (light or fat free)
2 T. lemon juice concentrate
2 T. mustard
1 T. horseradish
1/2 C. onion, chopped
1/8 C. green onions, finely chopped
2 T. dried parsley
1 1/2 tsp. paprika
1 tsp. salt
1/4 tsp. black pepper
2 T. minced garlic
Dash of Tabasco, more to taste if you prefer it spicy

Whisk together in a bowl until well blended or puree in blender til smooth. Chill before serving. Store in airtight container in refrigerator, will hold for up to 1 week.
Serve over grilled chicken, shrimp, fish, or seafood or on the side as a dipping sauce.

Yields = 4-6 servings

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