TARTAR SAUCE
There are many ways to flavor tartar sauce. I
like cornichons, capers, onions, and Worcestershire sauce (it’s a
great flavoring with little caloric significance). There are also
many uses for tartar sauce—it’s not just for fried fish. Try it
with grilled steak or shrimp, or as a spread on a sandwich.
Makes 1¼ cups (10
servings)
(see photograph)
1 cup Rocco’s Magnificent Mayonnaise or store-bought reduced-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
4 cornichons, chopped fine
2 tablespoons capers, chopped
1 teaspoon Worcestershire sauce
1 small red onion, chopped fine
3 tablespoons chopped fresh flat-leaf parsley
1 packet (3.5 g) Truvia
Salt and freshly ground black pepper
Pinch of cayenne pepper
1. In a large bowl, whisk together the mayonnaise, lemon zest, lemon juice, cornichons, capers, Worcestershire sauce, onions, parsley, and Truvia. Season the sauce to taste with salt, pepper, and cayenne. Cover, and chill in the refrigerator until cold, about 1 hour.
2. Store in a covered container in the refrigerator for up to 3 days.
Healthy Tips
For a quick and delicious cold low-calorie sauce for cocktail shrimp or leftover roast meats, season low-fat mayonnaise with a little curry powder.
