Try this great sauce with any “fishy” recipe – including our fish tacos recipe.
| Servings |
2 Tbsp
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 161 | 0mg | 1g | 0.4g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.06 | Water saved (gallons) [animal consumption only] |
 |
.12 | Manure (pounds) not deposited into the environment |
 |
.10 | Grains / feed (pounds) not consumed by animals |
 |
.31 | Methane (gallons) not created by animals |
 |
3.7 | CO2 (pounds) not released into the atmosphere |
 |
.002 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Passive Time | 1 hour |
Ingredients
- 2/3 C mayonnaise (eggless)
- 2 Tbsp dill pickle relish
- 1/2 tsp dill weed (dried)
- 1 Tbsp yellow onions (diced)
- 1 garlic clove (minced)
- 1/4 tsp paprika
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
|
Instructions
- Combine all of the ingredients in a medium bowl until well mixed; refrigerate for at least one hour prior to serving.
Recipe Notes
Cover and store in the refrigerator for up to one week.
© Mainly Vegan LLC