Fabulous, Nearly Fat-Free Tartar Sauce
"This sauce, by way of Jane Brody, is so rich you won't believe how little fat it has. Don't use fatfree mayo--it really alters the taste and texture. And don't be tempted to substitute gherkins--the cornichons give the sauce just the right bite. You can chop everything in a mini-processor--almost all time required is the hour the sauce has to sit."
photo by GaylaJ
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
3/4 cup
- Serves:
- 12-16
ingredients
directions
- Combine all the ingredients in a small bowl and mix well.
- Cover the bowl and let the sauce stand for an hour.
Questions & Replies
-
If I don’t have capers, would this still come out ok?
Reviews
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My family likes the old 1950's standby - canned red salmon patties. I usually serve them with lemon wedges but decided to try a lower fat tartar sauce. This was excellent tartar sauce, every bit as good as the full fat versions. I didn't have any shallots in the vegetable bin but finely minced green onion made a good substitution. Thank you! -
Good one! I also added 1/4 cup of lemon juice and chopped fresh pickles in it. However, I didnt expect that yogurt makes it loosed... I had to let it stand in fridge overnight. It makes a little bit more stiff so that tartar became a little bit more thicker to drip in with my yummy fish sticks!
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Delicious! I did change a few things however. I used dill pickles (i made these so wanted to use them ). I didn't use dairy yogurt, but sub'd with Soy. I also used Vegenaise mayo and doubled the recipe. I can use this on other things too. Thanks for the great post. -
I just made this to go w/ a recipe that COOKS ILLUSTRATED asked me to test: Crunchy Oven-Fried Fish. They suggested lemon and tartar sauce as accompaniment. I decided to go all the way and make my own sauce too! This is the recipe I made and I LOVED it so much at first taste I had to hold myself back from eating it all before the hour wait time! This is SO much better than anything I've ever purchased. And to think it's so low in fat!! I did use trader joe's kosher dills instead of the cornichons because that's what I had, but that was the only change. Definitely deserves all five stars!
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I made this for the DM who loves tartar sauce and she certainly loved this and so much better for her than the commercial one though I had to use gherkins as that is what I had on hand. Made for Please Review My Recipe. Thank you Chef Kate.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
