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Course Side Dish
Cuisine American, European, French
Keyword Dijon Mustard, horseradish, Ketchup, Lemon, Mayonnaise, Tabasco

Ingredients

Remoulade – New Orlean's

  • ½ cup (103 gr) Hellman’s Real Mayonnaise 0 CHO
  • 2 TBSP (30 gr) French’s Ketchup 10 CHO
  • 1 TBSP lemon juice 0 CHO
  • 2 TBSP (4 gr) fresh parsley finely chopped 0 CHO

TOTAL CHO 10 CHO

  • TOTAL WEIGHT 160 GRAMS
  • 10 CHO DIVIVED BY 160 GRAMS = .062 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.062 CHO x 15 GRAMS) .93 CHO/TBSP
  • ¼ CUP = 4 TBSP (.93 CHO x 4) 3.72 CHO/1/4 CUP
  • ¼ CUP = 60 GRAMS

Remoulade – Classic French

  • ½ cup (103 gr) Hellman’s Real Mayonnaise 0 CHO
  • 1/2 TBSP (8 gr) Dijon mustard 0 CHO
  • 1 tsp. prepared horseradish 1.5 CHO
  • 1/2 tsp. dill pickle juice 0 CHO
  • 1/2 tsp. Tabasco hot sauce 0 CHO

TOTAL CHO 1.5 CHO

  • TOTAL WEIGHT 137 GRAMS
  • 1.5 CHO DIVIDED BY 157 GRAMS = .009 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.009 CHO x 15 GRAMS) .135 CHO/TBSP
  • ¼ CUP = 4 TBSP (.135 CHO x 4) .54 CHO/1/4 CUP
  • ¼ CUP = 60 GRAMS

Instructions

  1. Mix all ingredients and cover in the refrigerator until serving.

  2. It is easy enough to make either Remoulade more or less spicy. Add cayenne to the New Orlean's style to kick it up, reduce teh Tabasco or add anchovies for more depth to the Classic French.