2 tablespoons of plain low-fat yogurt 2 tablespoons of cottage cheese 1 teaspoon of mustard Salt and pepper Chopped parsley (optional)
Combine all ingredients until smooth. Adjust the salt and pepper to taste. Serve with fresh cucumber, blanched asparagus, fish, or shrimp.
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posted by
dadabill
on 12 October 2009
can this sauce last for a week? becoz the ingredients are a bit expensive.
posted by
jheen_anne
on 22 January 2010
I have once tried cucumber dipped in vinegar with small amount of sugar (half a tsp., to slightly tame the "asim" - tasted like vinaigrette and freshly ground pepper). Can I just substitute the remoulde sauce with this sauce instead, it's much cheaper and it's yummy prin since it tastes like vinaigrette and healthy.
posted by
soyamilk
on 20 March 2010
Remoulade sauce.. hmmm... sounds tasty. Too bad wasn't able to find cottage cheese at the groceries.
I usually prepare my cucumber salad in Korean fashion: 1tsp sesame oil, 2 cloves garlic, 1 tsp honey, 1 tsp mirin/ rice wine / or vinegar, and 1 finely chopped red chilli [labuyo] mixed to chopped cucumber with skin. This recipe is good for 4-6 person :-).
I eat this with brown rice as ulam joined with fried egg and seasoned laver (dried seaweed commonly known as Nori) not to forget napa cabbage kimchi. Yeah its almost vegetarian. I learned this from my trip in Korea when I stay at home to a Koreana friend. :-)
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