Tartar Sauce

Tartar Sauce

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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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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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  1. 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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 42 calories; 3.0 g fat(0.0 g sat); 0.0 g fiber; 4.0 g carbohydrates; 0.0 g protein; 2.0 mcg folate; 4 mg cholesterol; 1.0 g sugars; 1.0 g added sugars; 52.0 IU vitamin A; 1.0 mg vitamin C; 5.0 mg calcium; 0.0 mg iron; 176 mg sodium; 16.0 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat

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