Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series - Manual (Page 48)

13
BASICS
RÉMOULADE SAUCE
This sauce not only complements seafood but also pairs well
with freshly steamed vegetables. For a richer , thick consistency,
use Greek yogurt in place of r egular.
Makes: 1½ cups
1. Insert the chopping blade into the work bowl of the
food processor . Add the shallot, gherkins, parsley
and dill; pulse to chop, about 15 pulses. Scrape down
the sides of the bowl and add the mustard and
capers and pulse 5 to 10 times to chop.
2. Add the mayonnaise, yogurt and black pepper; use 5
long pulses to combine. Do not over-pr ocess.
Refrigerate until ready to use.
Nutritional information per serving (1 tablespoon):
Calories 103 (87% from fat) | carb. 2g | pro. 1g | fat 10g
sat. fat 1g | chol. 41mg | sod. 181mg | calc. 13mg | fi ber 0g
½
MEDIUM TO LARGE SHALLOT
,
PEELED AND CUT INTO
1-
INCH
PIECES
3
TO
4
DRAINED SWEET GHERKIN
PICKLES
,
CUT INTO
1-
INCH
PIECES
¼
CUP FRESH
I
TALIAN PARSLEY
,
STEMS DISCARDED
1
TABLESPOON FRESH DILL
1 TABLESPOON D IJON MUSTARD
3 TABLESPOONS DRAINED
CAPERS
1¼ CUPS MAYONNAISE ( PAGE 10)
OR STORE - BOUGHT
½ CUP NONFAT PLAIN YOGURT
( REGULAR OR G REEK STYLE )
¹∕ 8 TEASPOON FRESHLY GROUND
BLACK PEPPER