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The Washington Post

Spiced Remoulade

Spiced Remoulade 2.000
Jul 27, 2007

Serve this with the fried dill pickles known as frickles, or with crab cakes.

The remoulade can be refrigerated in a tightly covered container for up to 1 week.


Servings: 2 cups
Ingredients
  • 1 cup low-fat mayonnnaise
  • 5 cornichons, cut into 1/8-inch dice
  • 1 tablespoon capers, drained and coarsely chopped
  • 1 hard-cooked egg, grated
  • 1/4 cup low-fat buttermilk
  • 2 medium cloves garlic, minced
  • 1 small shallot, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt, or to taste

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Directions

Combine the mayonnaise, cornichons, capers, egg, buttermilk, garlic, shallot, smoked paprika, oregano, black pepper, cayenne pepper and salt to taste. Cover and refrigerate until ready to serve.


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Recipe Source

Adapted from chef Eric Reid at the Del Merei Grille in Alexandria.

Tested by Emily Heil.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1 tablespoon serving: 34


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 0g 0%

Cholesterol: 10mg 3%

Sodium: 137mg 6%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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