Tartar Sauce

A lower sodium version of this condiment with a flavor that many people seem to prefer to the bottled kind. You could reduce the Hain's 0 sodium mayo available at Healthy Heart Market. Nutrition calculation is based on a 1 tablespoon serving, so if you use more than that, figure accordingly.

1 c Low Sodium Mayonnaise
1/4 c Onion,Finely Chopped
1/4 c Sweet Pickle Relish
1/4 t Black Pepper



Combine all ingredients. Allow to stand in the refrigerator several hours or overnight before using.

Yield: 24 Servings



Sodium Category: VeryLowSodium



Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 24

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Amount Per Serving

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Calories 70
Calories from Fat 66

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% Daily Values *

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Total Fat 7 gr
Saturated Fat 1 gr
Polyunsaturated Fat 3 gr
Monounsaturated Fat 2 gr
Cholesterol 5 mg
Sodium 24 mg
Potassium 7 mg
Carbohydrates 1 gr
Dietary Fiber 0.1gr
Protein 0 gr




Tartar Sauce 2

This tartar sauce using fresh vegetables and herbs and gives a more flavorful version than some.

2 T Sweet Pickle Relish
1 t Green Olives,Chopped
1 T Chives,Chopped
1 T Fresh Parsley,Chopped
1 c Low Sodium Mayonnaise
1 T Lemon Juice
1/8 t White Pepper



Mix pickle, olives, chives and parsley with mayonnaise, lemon juice and pepper and chill before serving.

Yield: 16 Servings



Sodium Category: VeryLowSodium



Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
0 Fat


Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 16

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Amount Per Serving

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Calories 35
Calories from Fat 24

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% Daily Values *

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Total Fat 3 gr
Saturated Fat 0 gr
Polyunsaturated Fat 1 gr
Monounsaturated Fat 1 gr
Cholesterol 3 mg
Sodium 31 mg
Potassium 5 mg
Carbohydrates 3 gr
Dietary Fiber 0gr
Protein 0 gr

I had checked Healthy Heart Market for the low sodium mayo and they were out. The lowest they had was 65 mg per and Kraft real is only 70 and Great Value Lite (A Walmart store brand) was actually 60 per. I will just use the GV Lite until the Hains comes in and save the shipping costs.

Thanks for the recipe though.

What about making your own mayo?

Yield: 1 cup
1 egg yolk
2-1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon granulated sugar
1/4 teaspoon bottled lemon juice
1 cup canola oil

Whisk the egg yolk by hand for 15 seconds.

Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup. Stir until salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.

Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other. Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop.

When you have used about half of the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayonnaise should be thick and off-white in color.

Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk. Keep up to 2 weeks in your refrigerator.

Here is Dick Logues without salt
1 egg or 1/4 cup egg substitute
1 tsp Dijon mustard
1/2 tsp white pepper
1 1/2 tsp white wine vinegar
1 cup corn oil
2 Tbs lemon juice

Toss everything but the oil in a blender and start, pouring the oil in slowly till the consistance of mayo. Problem with most salt free condiments is a very short shelf or refrigerator life. My ketsup only last about 7 - 10 days.