Remoulade Sauce

Remoulade Sauce

adapted from Cooking Light Annual Recipes 1997

If you do not have white pepper just use freshly ground black pepper. I prefer white pepper in white sauce because of the color blending in.

Makes about 1/2 cup                                                     1 WW Blue point / serving

2 Tbsp. reduce fat mayonnaise

1/4 cup non-fat plain Greek yogurt

1 Tbsp. finely chopped scallions

1 1/2 tsp. chopped parsley

1 small garlic clove, crushed

1/4 tsp. Kosher salt

1/8 tsp. white pepper

1. Combine all ingredients in a small container and whisk to blend well.

Enjoy!