Tartar Sauce

By dette

This is a lighter version of the classic sauce for fried seafood. If conichons are not available, substitute dill pickles.

Ingredients

• 1/4 c light mayonnaise
• 2 tbsp low-fat sour cream
• 4 large conichons, minced (about 2 tbsp), plus 2 tsp
• cornichon juice
• 2 tbsp minced red onion
• 1 tbsp drained capers, rinsed and minced
• 1/8 tsp pepper
• water

Details

Servings 1

Preparation

Step 1

Mix the mayonnaise, sour cream, cornichons, corrichon juice, onion, capers nd pepper together in a bowl, adding water as needed to thin the sauce. Cover and refreigerate until the flavors blend, aobut 30 minutes. (The sauce will keep in an airtight container in the refreigerator for up to 1day)

cal 50 fat 4g; sat fat 0.5g; chol 5mg; carb 3g; prot 0g; fib 0g; sod 210mg