Creamy Preserved Lemon Sauce
From EatingWell: January/February 2011
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.
- 1/4 cup low-fat mayonnaise
- 1/4 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
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
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- Combine mayonnaise, yogurt, preserved lemon, chives, salt and pepper in a bowl.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Per 2-tablespoon serving: 33 calories; 2 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 189 mg sodium; 35 mg potassium.
Carbohydrate Servings: 0
Exchanges: free food
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- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 1 hour or less
- Preparation/ Technique
- January/February 2011