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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Cajun Seafood Cakes. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, The Whole Foods Market Cookbook. Ingredients:
1 cup mayonnaise |
1/2 small red onion, roughly chopped |
2 scallions, roughly chopped |
3 sprigs fresh parsley |
3 sprigs fresh tarragon (or 2 tsp dried tarragon) |
1/8 cup capers, well drained |
1/4 cup dill pickles, drained and roughly chopped (or use bottled dill relish) |
1 1/2 tablespoons lemon juice |
1 teaspoon salt |
1/2 teaspoon hot sauce |
1 teaspoon dijon mustard |
Directions:
1. Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.
2. For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.
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