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Tarragon Tartar Sauce
Tarragon Tartar Sauce
1 Review
From: EatingWell Magazine, Summer 2003
EatingWell's version of the classic, this can accompany just about any sautéed, broiled or grilled fish.
- By: Ken Haedrich EatingWell Recipe Contributor
Ingredients 20 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup nonfat or low-fat plain yogurt
- ½ cup reduced-fat mayonnaise
- 1 teaspoon sugar
- ½ teaspoon Dijon mustard
- ½ teaspoon lemon juice
- ¼ cup finely chopped dill pickle
- 1 tablespoon drained capers, minced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh tarragon, or ½ teaspoon dried
- 1 clove garlic, minced
Preparation
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Active
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Ready In
- 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.
- 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
Reviews 1
August 01, 2019
By: Julie L
I've made this twice now and it goes beautifully with sauteed crab cakes. It's also really good as a dip for fresh veggies! I use fresh tarragon from my herb garden.
