Cilantro Tartar Sauce
Servings
8Serving size
about 3 tablespoons
COOKING TIME
30 Minutes
CHILLING TIME
180 minutes
This recipe can be multiplied or divided by 2. Keeps well for 4-5 days in the fridge.
Ingredients
| 1 quart Water |
| 2 large Egg yolk(s) |
| 1/2 cup Reduced fat mayonnaise |
| 1 Large stalk Celery, raw (diced) |
| 1/2 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 1 Tbsp Lime juice, raw |
| 1 Tbsp Shallots, raw (minced) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Place the water in a medium sauce pan over high heat. When it begins to boil, reduce the heat until the water is barely moving and add the unbroken egg yolks one at a time.
Poach the egg yolks for 12 minutes. Remove to a paper towel and let cool.
Combine the mayonnaise, celery, cilantro, lime juice, minced shallot, salt and pepper.
Using a fork, mash the egg yolks into the tartar sauce until well blended.
Refrigerate at least 3 hours.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great use for leftover egg yolks when you need the egg whites for another dish. Adding the egg yolks makes the tartar sauce really rich and decadent.