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Low Fat Tartar Sauce

"An easy and guilt-free version of tartar sauce for fried seafood."

By allrecipes · From Open Recipes · 5 ingredients
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Low Fat Tartar Sauce

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,047 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Low Fat Tartar Sauce

10 servings
Prep10 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lemon + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Onion + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Milk + yogurttop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together2,361 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Milk + lemontop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Yogurt + oniontop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together4,022 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (milk, yogurt, lemon, pepper):

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Tomatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against milk, yogurt, lemon, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).