Skinny Tartar Sauce

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Skinny Tartar Sauce

Skinny Tartar Sauce
© Denzil Green

Tartar sauce lovers will rejoice at this recipe. It's quick and easy to make out of ingredients you may have in your fridge every day; it's tangy and refreshing like the best tartar sauces you've ever had, and it doesn't taste chemically.

Oh, and it's really low-cal so you can enjoy some of the best Tartar sauce you've ever had, guilt-free. In fact, you'll wonder what the point of all the extra fat in your Tartar sauce was.

Planning your next fancy fish or sea-food extravaganza just got a whole lot more pleasant.

Number of servings: Makes 175 ml / 3/4 cup.

Estimated Prep Time: 5 minutes



Mix all. Store in refrigerator until ready to serve.

You can make this a day ahead. Good for up to 4 to 5 days, covered in refrigerator.

Recipe notes

Yes, we're calling for freshly-squeezed lemon juice; even given the other two ingredients, or especially, it makes a difference.

You can use minced green pickle instead of the green relish.

Optional: a minced tablespoon or so of finely-minced onions, capers. A squeeze or two of mustard. A pinch of paprika.

Nutrition Notes

1 Weight Watchers PointsPlus® per 2 tablespoons. Compare with most jarred ones that are the exact opposite: 2 points for 1 tablespoon.

But this is one of those weird ones, where the more you have, the better a "points buy" it gets to be. 2 points for 4 tablespoons (1/4 cup); 3 points for 8 tablespoons (1/2 cup -- the best buy, but who wants that much?); 5 points for 12 tablespoons (3/4 cup -- the whole recipe.)

Weight Watchers® Info
Per 2 tablespoons

* PointsPlus™ calculated by Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

The story behind this recipe...

  • Tartar Sauce
    Tartar Sauce is a thick, whitish fresh sauce that has mustard, tarragon and finely chopped vegetables in it such as onions, capers, and pickles. These days, it is mostly used as a condiment accompanying fish or seafood.
    Read more >>>

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