Yogurt Remoulade is a tasty alternative to traditional remoulade made with mayo. This recipe is quite zesty, and it’s creamy enough that you might not even miss the mayo. I personally think that yogurt sauces taste a bit chalky, but there are enough other flavors going on here that even I’m OK with it. Mayo is still one of my favorite foods, there’s no denying it. However, Ron just learned that his LDL cholesterol numbers are high, so we’re removing as much fat from our diet as we can tolerate. Hopefully it will move the needle.
This recipe calls for Cajun Seasoning. I make my own Cajun Seasoning spice mix, but I lay no claim to authenticity. I also make my own sweet pickle relish, in keeping with the theme of make-your-own. I’m not saying that there’s any particular merit in doing everything from scratch, but if you’re retired, like me, and/or if you find hanging around in your kitchen playing with your food to be relaxing and fun, also me, there’s no harm in the DYI approach either.
Be sure to make this remoulade in advance to give the flavors a chance to bloom!
Yogurt Remoulade
Ingredients
- 1 cup Greek non-fat yogurt
- 2 T Dijon mustard
- 2 t Cajun seasoning
- 1 t prepared horseradish
- 3 T sweet pickle relish
- 1 t lemon juice
- salt and pepper
Instructions
- Mix the ingredients together – In a small bowl whisk together the yogurt, mustard, Cajun seasoning, horseradish, relish, and juice. Add salt and pepper to taste.
- Serve – Serve immediately or store in an airtight container in the fridge for a few days.
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