Caper-Lemon Remoulade

caper-lemon-remoulade Photo: Victor Prado


  • 1/3 cup mayonnaise
  • 1/3 cup plain Greek yogurt (not nonfat)
  • 1 tablespoon grainy mustard
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped drained capers
  • 2 tablespoons chopped cornichons or gherkins
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1 scallion, finely chopped
  • Salt and freshly ground black pepper


In a bowl, whisk mayonnaise, yogurt, mustard, lemon zest and juice, capers, cornichons, tarragon and scallion. Season with salt and pepper. Serve with shrimp.

  • Prep Time:
  • Yield: Yield: About 1 cup (serving size: 2 tbsp.)

Nutritional Information

Calories per serving: 85
Fat per serving: 8g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 2g
Fiber per serving: 0.0g
Cholesterol per serving: 5mg
Iron per serving: 0.0mg
Sodium per serving: 200mg
Calcium per serving: 13mg

Good to Know

This remoulade is the perfect sauce for your seafood. We made ours with mayo, but you can swap it for oil to lower calorie intake even more.