Spiced Remoulade

The Washington Post, July 27, 2007

• • Course: Appetizer
• • Features: Meatless

Summary:

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.

Makes about 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

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.

Recipe Source:

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

34 calories, 3g fat, n/a saturated fat, 10mg cholesterol, 137mg sodium, 2g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.