Tarragon Tartar Sauce

Tarragon Tartar Sauce

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From: EatingWell Magazine, Summer 2003

EatingWell's version of the classic, this can accompany just about any sautéed, broiled or grilled fish.

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 1/2 cup nonfat or low-fat plain yogurt
  • 1/2 cup reduced-fat mayonnaise
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/4 cup finely chopped dill pickle
  • 1 tablespoon drained capers, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried
  • 1 clove garlic, minced

Preparation

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  1. Whisk yogurt, mayonnaise, sugar, mustard and lemon juice in a small bowl. Stir in pickle, capers, parsley, tarragon and garlic.
  • Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 4 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 20 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 2 mcg folate; 2 mg cholesterol; 1 g sugars; 0 g added sugars; 49 IU vitamin A; 1 mg vitamin C; 15 mg calcium; 0 mg iron; 81 mg sodium; 23 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Per tablespoon: free food

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