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Creamy Preserved Lemon Sauce

  • 10 m
  • 10 m
EatingWell Test 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.”


    • 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


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