Lighter Tartar Sauce
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 (Makes about 1/2 cup)
Ingredients
¼ cup reduced-fat mayonnaise 2 tablespoons low-fat sour cream 3 cornichons, minced (about 1 ½ tablespoons), plus 2 teaspoons of the pickling juice2 tablespoons minced red onion 1 tablespoon capers, rinsed and mincedWater
Before You Begin
This recipe was published in our cook book The Best Light Recipe.
Instructions
- Mix all the ingredients together, adding water as needed to thin the sauce out. Cover and refrigerate until the flavors blend, about 30 minutes. (The sauce can be refrigerated for several days.)
Yield
Serves 4 (Makes about 1/2 cup)Ingredients
¼ cup reduced-fat mayonnaise
2 tablespoons low-fat sour cream
3 cornichons, minced (about 1 ½ tablespoons), plus 2 teaspoons of the pickling juice
2 tablespoons minced red onion
1 tablespoon capers, rinsed and minced
Water
Ingredients
¼ cup reduced-fat mayonnaise
2 tablespoons low-fat sour cream
3 cornichons, minced (about 1 ½ tablespoons), plus 2 teaspoons of the pickling juice
2 tablespoons minced red onion
1 tablespoon capers, rinsed and minced
Water
Ingredients
¼ cup reduced-fat mayonnaise
2 tablespoons low-fat sour cream
3 cornichons, minced (about 1 ½ tablespoons), plus 2 teaspoons of the pickling juice
2 tablespoons minced red onion
1 tablespoon capers, rinsed and minced
Water
Why This Recipe Works
For a crunchy and delicious oven-fried fish recipe that would allow us to reap the nutritional benefits of the fish itself, we turned to Melba-toast crumbs, moistened with a little vegetable oil, for a crunchy coating. Oven-baking was the obvious choice over deep-fat frying; the fish became gold and crunchy when baked with vegetable cooking spray.
Before You Begin
This recipe was published in our cook book The Best Light Recipe.
Instructions
- Mix all the ingredients together, adding water as needed to thin the sauce out. Cover and refrigerate until the flavors blend, about 30 minutes. (The sauce can be refrigerated for several days.)
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