CHEF JEFF — ONE BYTE AT A TIME: Tartar SauceThis recipe, adapted from “Eat, Fish and Be Happy,” by TJ Weston (Trafford, 2010), is a must for fish cooked any way.
By: Herald Staff Report,
This recipe, adapted from “Eat, Fish and Be Happy,” by TJ Weston (Trafford, 2010), is a must for fish cooked any way.
1 cup mayonnaise
¼ cup chopped dill pickles or dill pickle relish
3 tablespoons chopped green onions
4 teaspoon capers, drained and chopped
1 tablespoon chopped parsley
Juice of ½ lemon
1 teaspoon Dijon mustard
2 teaspoons chopped dill
¼ teaspoon Tabasco sauce
Mix together all ingredients in a medium bowl. Cover and refrigerate at least 1 hour before serving.
Yield: About 1½ cups
Approximate nutritional analysis per tablespoon: 65 calories, 7 grams fat (1 gram saturated), 5 milligrams cholesterol, no protein, no carbohydrates, no sugar, no fiber, 85 milligrams sodium, no calcium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.