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Greek Yogurt Remoulade

August 12, 2015


As I was thinking about making this sauce, actually making this sauce, eating this sauce, and writing about this sauce I had this bizarre fear that the food police would be on me about it. You know the type, right? The people who no matter what you say, do, or make find something wrong with what you did. You can’t call that a XYZ because traditionally it’s made with the blah blah that’s only found in the pfffft region.

Greek Yogurt Remoulade @hiddenfruitnvegSo I spent a ridiculous amount of time Googling remoulade. And saw a ridiculous amount of mayo, for one. But really, I saw that basically everyone makes it differently, so all that matters is that it’s delicious. And guess what? It’s delicious, so bring it on food police haters :-p

Greek Yogurt Remoulade @hiddenfruitnvegJosh is not a fan of Greek yogurt, mainly because he’s a fan of mayo. He won’t tell me that he’s unhappy with a yogurty sauce because he’s far too nice for that, so I have to trick him.  The first time (or first few times), I’ll make it with mayo or mayo/yogurt mix until it’s perfect. Then I swap it out for Greek yogurt — if Josh can’t tell I’ve done anything different, then I know it’s spot on.

Greek Yogurt Remoulade @hiddenfruitnveg

Greek Yogurt Remoulade
Author: 
Prep time: 
Total time: 

Serves: 1 heaping c
 

Ingredients
  • 7 oz Greek yogurt (I used fat free)
  • 2 tbsp whole grain mustard
  • 2 tbsp ketchup
  • 1 tbsp lemon juice
  • 1 tbsp Worcestershire sauce (vegetarian and/or gluten free if needed)
  • 2 cloves garlic, minced
  • 2 tbsp relish
  • 1 tsp paprika
  • 1 tsp hot sauce
  • ¼ tsp onion powder
  • Optional: salt, sweetener (such as agave), extra virgin olive oil

Instructions
  1. Mix all of the ingredients together. If you have time, let rest as the flavors will develop.
  2. If it tastes a little too yogurty for you, try adding salt (if it’s a little bland), sweetener (if it’s a little tart), or oil (if it’s not quite creamy enough). Usually just a small dash or a splash of each will help.
  3. Store in the fridge in an airtight container for up to a week (less time if your yogurt is about to turn bad).

Notes
Nutritional estimate uses fat free yogurt. If you use 2%, it brings the calories up to 30 and the fat to about 1.

Nutrition Information
Serving size: 2 tbsp Calories: 25 Fat: 0 Carbohydrates: 4 Protein: 1.8

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2 Comments
    Joanne Aug 12, 2015

    The food police can suck it! Good food is good food no matter what…and this is good food.

    Reply

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