Dill Caper Remoulade Recipe Easy Recipe For Deviled

CHEF JOHN'S REMOULADE SAUCE

Chef John's Remoulade Sauce image

To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup cornichons, finely chopped
½ bunch fresh dill, finely chopped
2 tablespoons capers, drained and coarsely chopped
1 lemon, juiced
1 teaspoon Dijon mustard, or more to taste
1 small clove garlic, minced
1 pinch cayenne pepper, or more to taste

Steps:

Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 g

DEVILED EGGS WITH CUCUMBER, DILL, AND CAPERS

Deviled Eggs with Cucumber, Dill, and Capers image

A mix of Dijon mustard, briny capers, chopped cucumber, and dill brings unexpected flavor and crunch to deviled eggs. It's easy to forget that these cocktail snacks are low in fat -- not to mention high in protein and calcium.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Deviled Egg Recipes

Yield Makes 16

Number Of Ingredients 7

Ingredients

8 large eggs
1/4 cup nonfat Greek yogurt
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh dill, plus sprigs for garnish
2 tablespoons brine-packed capers, rinsed and chopped
1/2 English cucumber, peeled, seeded, and diced (1/2 cup)

Steps:

Prepare an ice-water bath. Place eggs in a medium saucepan, and add cold water to cover by 1 inch. Bring to a boil. Cover, and remove from heat. Let stand for 13 minutes. Drain, and transfer eggs to ice-water bath; let stand until cool.
Peel eggs, and cut in half lengthwise. Transfer 3 yolks to a medium bowl, and mash with a fork until smooth; reserve remaining yolks for another use. Stir in yogurt, mustard, pepper, chopped dill, capers, and cucumber. Spoon filling into egg whites. Refrigerate until set, about 15 minutes or up to 1 hour. Garnish with dill sprigs just before serving.

Nutrition Facts : Calories 45 g, Cholesterol 77 g, Fat 1 g, Protein 6 g, Sodium 134 g

BAKED FLOUNDER WITH DILL AND CAPER CREAM

Baked Flounder With Dill and Caper Cream image

Another tasty, easy and light recipe from Cooking Lights Fresh Food Fast magazine. I have used other white fish besides flounder and also again I have added minced garlic to the top of the fish as it bakes. With the cream sauce I also add some lemon pepper which is not stated.

Provided by mama smurf

Categories Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 teaspoon black pepper (I use lemon pepper)
1/8 teaspoon salt
4 (6 ounce) flounder fillets
cooking spray
1 garlic clove, minced
1 tablespoon chopped fresh dill
1/2 cup reduced-fat sour cream
2 tablespoons capers, drained
4 lemon wedges

Steps:

Preheat oven to 425 degrees.
Sprinkle pepper (lemon pepper) and salt evenly over fillets. Place fish on a foil-lined baking sheet coated with cooking spray. Sprinkle fish evenly with the minced garlic. Bake at 425 degrees for 10 minutes; sprinkle evenly with dill. Bake an additional 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
While fish bakes, combine sour cream and capers in a small bowl. Place fish on a serving plate. Serve with sour cream mixture and lemon wedges.

Nutrition Facts : Calories 200.9, Fat 5.7, SaturatedFat 2.8, Cholesterol 93.5, Sodium 351, Carbohydrate 3.3, Fiber 0.8, Sugar 0.1, Protein 33.3