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Remoulade Sauce

Serves: 5
Total Calories: 194
Yield: About 1 Cup

Ingredients

1/4 cup egg substitute
2 tablespoons fresh lemon juice
1 tablespoon prepared mustard
1/2 teaspoon salt
1/2 cup olive oil
1 1/2 tablespoons chopped dill pickles
1 tablespoon chopped fresh parsley
1 tablespoon capers rinsed and drained
1/2 tablespoon snipped fresh chives
1 teaspoon tomato paste

Directions:

1. Place the egg substitute, lemon juice, mustard, and salt in a food processor or blender, and pulse until well combined.

2. With the processor or blender still running, slowly drizzle in the oil until the mixture is smooth and thoroughly emulsified. Add all of the remaining ingredients and blend well.

3. Use immediately or cover and refrigerate until ready to serve.

Nutritional Facts:

Serves: 5
Total Calories: 194
Calories from Fat: 192

This Remoulade Sauce recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.


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