Remoulade Sauce

Remoulade Sauce

Core recipe

Points per recipe: 3½

Makes 500ml

This is a great spread for sandwiches or used as a dip or served as a sauce with fish, in fact anywhere you would use tartare sauce.

500g very low fat fromage frias

1½ tsp grainy mustard

2 tbsp drained capers, chopped

2 tbsp chopped cornichons/small gherkins

2 tbsp chopped fresh parsley

1 tbsp chopped fresh tarragon or ½ tsp dried

½ tsp paprika (use smoked paprika if you can find it)

3 spring onions, chopped

several dashes of Tabasco

Combine all ingredients and refrigerate.  Leave for several hours or overnight for the flavours to develop.