mind-full
Wed, Aug-27-03, 15:58
I used to wait tables at a local restaurant and learned to whip up tartar sauce for Friday fish specials on an as-needed basis. Back then, it was a couple of scoops of mayo and a scoop of sweet relish.
Sweet relish is, as we know, a no-no in the low-carb world, and hey -- dill does just as nicely!
Low-Carb Tartar Sauce
1/4 c. mayonnaise
2 Tbsp. dill pickle relish
dash or two of Splenda, if you like to keep the sweeter flavor
Mix all ingredients together and refrigerate an hour or so before serving to let the flavors meld.
This whole recipe is about 4 carbs, and if using a Tbsp. serving, less than a carb a serving.
You can jazz this up with some lemon juice if you like, or powdered garlic, onion, etc. Omit the relish and throw in dill and lemon for a different flavor.
I serve this with fried fish filets using crushed pork rinds, a couple tsps. of Old Bay Seasoning and some salt. We love it, and the pork rinds offer an interesting flavor.
Sweet relish is, as we know, a no-no in the low-carb world, and hey -- dill does just as nicely!
Low-Carb Tartar Sauce
1/4 c. mayonnaise
2 Tbsp. dill pickle relish
dash or two of Splenda, if you like to keep the sweeter flavor
Mix all ingredients together and refrigerate an hour or so before serving to let the flavors meld.
This whole recipe is about 4 carbs, and if using a Tbsp. serving, less than a carb a serving.
You can jazz this up with some lemon juice if you like, or powdered garlic, onion, etc. Omit the relish and throw in dill and lemon for a different flavor.
I serve this with fried fish filets using crushed pork rinds, a couple tsps. of Old Bay Seasoning and some salt. We love it, and the pork rinds offer an interesting flavor.