No need to buy ready-made tarter sauce when it's easy to quickly whip up your own; even your kids can help. The recipe does not have to be precise - a little more or less of the ingredients won't make much difference.
Add tartar sauce to broiled, poached, baked or breaded fish or seafood. We especially love homemade tarter sauce on crab cakes or pan-fried catfish. Leftovers can be used as a spread on sandwiches or thinned with a little water for a salad dressing.
Use "light" mayo cut with water, sour cream or yogurt to make tasty tarter sauce lower in fat content. "Light" products by definition means they contain 1/3 less calories or 1/2 the fat. A good rule of thumb when eating any type of creamy condiments is to enjoy them sparingly. Condiments are to enhance the flavor of the food.
Also, with this recipe note that NO added salt is necessary. You'll taste plenty of flavor from the capers, relish and mustard.
1/3 cup "light" mayo
1/3 cup sour cream (or Greek yogurt)
4+ Tablespoons (Tbsp) water
2 teaspoons (tsp) capers
1 Tbsp + 1 tsp relish
1 tsp grainy mustard
2 tsp fresh chopped parsley (or seasoning celery or dill)
1/2 lemon, squeezed for juice
stem or 2 of chives (garlic chives are tasty if you happen to have them in your garden; if not, add a little minced onion)
1/8 tsp minced hot pepper, fresh or dried (we use whatever is around from our harvest: Serrano, Thai, Jalapeno...)
pinch fresh ground black pepper
Putting it all together
Simply combine all the ingredients together in a bowl, thin by adding more water if needed. Cover and chill until using. Store leftovers in sealed container and refrigerate.
GardenCuizine Nutrition Analysis: Tarter Sauce ...coming soon
Recipe blog post Copyright (C)2015 Wind. All rights reserved. Revised 7/5/15.