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Tartar Sauce
Tartar Sauce
0 Reviews
From: EatingWell Magazine, July/August 2011
Lower in fat and higher in flavor than the bottled kind, this tartar sauce is well worth the 10 minutes it takes to make.
- By: Patsy Jamieson EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup reduced-fat mayonnaise
- 1 cornichon, or sour gherkin pickle, chopped
- 1 tablespoon minced shallot
- 1 anchovy fillet, minced or ½ teaspoon anchovy paste
- 1 teaspoon chopped capers
- 1 teaspoon dried tarragon
- 1 teaspoon chopped fresh parsley
- 2 teaspoons lemon juice
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- Combine mayonnaise, cornichon (or sour gherkin pickle), shallots, anchovy, capers, tarragon and parsley in a small bowl. Stir in lemon juice and pepper.
- Make Ahead Tip: Cover and refrigerate the sauce for up to 3 days.
- Serving size: 1 tablespoon
- Per serving: 42 calories; 3 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 0 g protein; 2 mcg folate; 4 mg cholesterol; 1 g sugars; 1 g added sugars; 52 IU vitamin A; 1 mg vitamin C; 5 mg calcium; 0 mg iron; 176 mg sodium; 16 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 fat
