Tartar Sauce is almost always served with some kind of fried fish. Crab Cakes, Fish and Chips, Fried Oysters – the options are limitless! The classic French sauce with pickles, tarragon and lemon.
Tartar Sauce
Our favorite homemade tartar, hands down! Beats any tartar sauce you can buy. It’s really easy to make and well worth it! And the entire recipe is almost carb free.
Ingredients
- ½ cup (103 gr) Hellman’s regular mayonnaise do not use Miracle Whip type product 0 CHO
- 2 TBSP (20 grams) finely chopped dill pickle .66 CHO
- 1 TBSP (2 grams) chives 0 CHO
- ½ TBSP (5 grams) finely chopped drained and rinsed capers 0 CHO
- ½ TBSP (0 grams) finely chopped parsley or ¾ tsp. dried 0 CHO
- 1 tsp. (5 ml) lemon juice 0 CHO
- ½ tsp. Dijon mustard 0 CHO
- ½ tsp finely chopped tarragon or ¼ tsp. dried 0 CHO
- *¼ tsp. French's Gluten Free Worcestershire sauce 0 CHO
- 1/8 tsp. Tabasco 0 CHO
Total CHO .66 CHO
- Total Weight 140 GRAMS
- .66 CHO divided by 148 GRAMS = .004 CHO/GRAM
- 1 TBSP = 15 GRAMS (.004 x 15) .06 CHO/TBSP
- ¼ CUP = 4 TBSP (.066 x 4) .24 CH0/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Whisk all ingredients in a bowl to blend. Season with salt and pepper, if desired. Cover and chill at least 1 hour and up to 12 hours before serving. Will keep in the fridge for up to 2 days.
