Tartar Sauce Recipe - Cooking Index
Tartar Sauce Recipe - Cooking Index
This tangy sauce is delicious served with "Cape Cod Cakes" and also the "Millet-Tempeh Croquettes" (see recipes). It keeps for two days in the fridge.
Courses: Sauces| 1 cup | 237ml | Soy mayonnaise |
| 3 tablespoons | 45ml | Sweet relish |
| 1 tablespoon | 15ml | Prepared horseradish |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 2 tablespoons | 30ml | Sliced scallions - white and light |
| Green parts | ||
| 2 tablespoons | 30ml | Finely-chopped fresh flat-leaf parsley |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/8 teaspoon | 0.6ml | Cayenne |
In small bowl, combine all ingredients and mix well. Cover and refrigerate until ready to use.
This recipe yields 1 1/3 cups.
Per 2 Tablespoon Serving: 60 Cal; 1g Prot; 5g Total Fat (0 Sat. Fat); 6g Carb.; 0mg Chol; 116mg Sod.; 0g Fiber.
Source:
Vegetarian Times, May 2001
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