Greek Yogurt Remoulade
I make this once every week to two and keep it in a jar in my fridge. I put this on chicken burgers, salmon cakes, crab cakes, and use 2 TBSP of this instead of plain old mayo for tuna salad that is just crazy good.
1 cup 2% plain Greek Style Yogurt (you can use 0% as well, it just won’t be quite as thick)
2 TBSP mayonnaise
1 1/2 TBSP Dijon Mustard
1 TBSP red wine vinegar
2 tsp dried parsley
1 tsp black pepper
1 tsp kosher salt
Juice of 1/2 lemon
1 dash Worchestershire OR 2 tsp Hot Sauce depending on who wants what
Mix all ingredients in a bowl. Chill for at least 1 hour for flavors to marry. Will keep in tupperware in the fridge for 5 – 8 days.