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.
![Cilantro Tartar Sauce](https://mds.culinarymedicine.org/wp-content/uploads/2021/07/cilantrobunch.jpg)
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.
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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.