Creamy Preserved Lemon Sauce

Creamy Preserved Lemon Sauce

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From the EatingWell Kitchen

Try 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¼ cup low-fat mayonnaise
  • ¼ 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
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Combine mayonnaise, yogurt, preserved lemon, chives, salt and pepper in a bowl.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 33 calories; 2 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 1 g protein; 3 mcg folate; 3 mg cholesterol; 1 g sugars; 0 g added sugars; 72 IU vitamin A; 3 mg vitamin C; 24 mg calcium; 0 mg iron; 203 mg sodium; 35 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: Free food

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