Creamy Preserved Lemon Sauce
http://www.eatingwell.com/recipes/creamy_preserved_lemon_sauce.html
From EatingWell: January/February 2011Try this tartar sauce-inspired lemony herb sauce with pan-fried fish, on a fish sandwich or with roasted chicken. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.
About 3/4 cup | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1/4 cup low-fat mayonnaise
- 1/4 cup low-fat plain yogurt
- 2 tablespoons finely chopped rinsed preserved lemon peel and/or pulp
- 2 tablespoons chopped fresh chives or 1 tablespoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Preparation
- Combine mayonnaise, yogurt, preserved lemon, chives, salt and pepper in a bowl.
Nutrition
Per 2-tablespoon serving : 33 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 3 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 0 g Fiber; 189 mg Sodium; 35 mg Potassium
0 Carbohydrate Serving
Exchanges: free food
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.