The Traveling Epicurean

Greek Yogurt Remoulade

Greek Yogurt Remoulade

Having a homemade gourmet dipping sauce as tasty as this and made with greek yogurt is pretty much a no brainer for me.  This sauce has the tang from the yogurt, a little sweet from the ketchup and a nice spice from the fresh garlic and Siracha…..yum.  You need to try this sauce with the  Baked Yukon Potato Fries recipe.  It’s such a nice combination and a change up from plain ketchup!  The gourmet remoulade sauce is outrageous on sandwiches too.

You may want to try this on jumbo crab cakes too:

Jumbo Crab Cakes
Jumbo Crab Cakes

 

 

 

 

INGREDIENTS:

    • 3/4 cup plain Greek yogurt
    • 1/3 cup Hellman’s mayo
    • 1/3 cup plus 1 tbsp. ketchup (6 tbsp)
    • 3 dashes of Siracha – OPTIONAL (Siracha is a hot chili sauce sold next to the Tabasco at the store or what ever your favorite hot sauce is!)
    • Juice from 1/2 lime
    • 1 lg. garlic clove (put thru press )
    • 2 tbsp. extra virgin olive oil
    • 1 tbsp. rice wine vinegar (I use “seasoned” rice wine vinegar)
    • Freshly chopped chives to sprinkle on top of finished remoulade

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DIRECTIONS:

  1. Whisk all of the ingredients except the chives in a mixing bowl, then top with chopped chives.