Tartar Sauce
Published November 22, 1986
- Total Time
- 15 minutes, plus chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 red, ripe tomato, about ¼ pound or slightly less
¼ teaspoon finely minced garlic
2 tablespoons dry white wine
1 cup mayonnaise
3 tablespoons bottled India relish
1 tablespoon finely chopped fresh herbs, such as parsley, tarragon and chives
1 hard-cooked egg
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving
8 grams carbs; 80 milligrams cholesterol; 594 calories; 15 grams monosaturated fat; 36 grams polyunsaturated fat; 9 grams saturated fat; 61 grams fat; 1 gram fiber; 586 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut away and discard the core of the tomato. Cut the tomato crosswise in half and squeeze gently to remove the seeds. Cut the tomato into cubes and put it into the container of a food processor. Blend thoroughly. You will need one-quarter cup.
- Step 2
Put the pureed tomato into a saucepan and add the garlic and wine. Bring to the boil and cook until reduced by half. Cool and then chill.
- Step 3
Put the mayonnaise in a mixing bowl and add the tomato mixture, India relish and herbs.
- Step 4
Put the egg through a fine sieve and add it. Add salt and pepper to taste. Serve chilled.
Private Notes