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Creamy Preserved Lemon Sauce

January/February 2011

Your rating: None Average: 3.5 (2 votes)

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.


Creamy Preserved Lemon Sauce Recipe

Makes: About 3/4 cup

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.

Nutrition

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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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
6
Preparation/ Technique
No-cook
Meal/Course
Dinner

Publication
January/February 2011

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