TARTAR SAUCE
"This classic sauce for seafood has evolved over the years. The 1896 Boston Cooking School Cookbook called for vinegar, lemon juice, Worcestershire sauce, and butter. By 1939 Imogene Wolcott's New England Yankee Cookbook offered a recipe similar to the one below. In keeping with trying to cut down on the fat and calories. I like to lighten up tartar sauce using reduced-fat mayonnaise."
1 cup reduced-fat mayonnaise
1 tablespoon minced onion
2 tablespoons sweet pickle relish
1 tablespoon fresh lemon juice
Pinch of Old Bay Seasoning
Salt and pepper, to taste
Combine all the ingredients for the Tartar Sauce in a bowl and refrigerate for at least an hour before using. This is great with any fried or oven-fried fish.
Makes about 1 1/4 cups
Source: Mystic Seafood by Jean Kerr and Spencer Smith
"This classic sauce for seafood has evolved over the years. The 1896 Boston Cooking School Cookbook called for vinegar, lemon juice, Worcestershire sauce, and butter. By 1939 Imogene Wolcott's New England Yankee Cookbook offered a recipe similar to the one below. In keeping with trying to cut down on the fat and calories. I like to lighten up tartar sauce using reduced-fat mayonnaise."
1 cup reduced-fat mayonnaise
1 tablespoon minced onion
2 tablespoons sweet pickle relish
1 tablespoon fresh lemon juice
Pinch of Old Bay Seasoning
Salt and pepper, to taste
Combine all the ingredients for the Tartar Sauce in a bowl and refrigerate for at least an hour before using. This is great with any fried or oven-fried fish.
Makes about 1 1/4 cups
Source: Mystic Seafood by Jean Kerr and Spencer Smith
MsgID: 3154572
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 03-01 thru 03-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 03-01 thru 03-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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