Hi I’m Betty welcome to Betty’s kitchen tonight we’re making a full meal and I’ll tell what were going to have or one thing that we really have is catfish. And that’s really popular in the south. So I'm starting early today and I'm going to make some tarter sauce to go with it I'm going to make some other things to tell you but let’s just go few the steps of making tarter sauce.

This is going to be a very low calorie, very healthy sauce that you can do guess so if you have a tendency to buy a jarred variety at the store. It will be healthier if you put it to get to your self like this. Actually I'm just making half a rest day because we don’t need a lot so you not want to double everything that I'm doing here. When you start with my recipe 1/2 cup of mayonnaise and I'm using the mayo free so its fat free it takes a lot of calories that way and was just going to combine the mayonnaise with cellophanes that I have sitting out here.

This is dill pickle relish you’re saving a lot of calories by not using squid relish so we have 1 table spoon that will be adding to our mix. And next we have some green olives that are stuck with pimento’s you can see what the jar looks like. Well you can see it better that way but I’ve just chopped them up can’t definitely chop them but their pretty course actually. If you want to do them it will be fine.

Now those who have see calories from the oil of olives. But not a lot considering that you’ll not going to get a whole lot in anyone’s spoonful of that you not choose to use your fish. Then we had onion I'm going to use a half of table spoon of mints onion. So I’ll just put this on a hair to show you that I have sliced at the top and then I had mints part of it and what I need is 1/2 table spoon to go into my mixture. And then my herb garden is still going strong we have a lot of nice herbs still green and fresh and amazing parts of here chopped parsley 1/2 of a table spoon. Now if were using dry which is perfectly fine now well use 1/2 of tease spoon so just make sure note that change. This is nice and colorful if you happen to have tan fresh parsley but not necessary.

Then we go to lemon juice, you can use lemon juice or lime juice which ever you prefer just some tartness in there and one. 1/2 of a table spoon this is the table spoon measure but I just want half of it. There you go and ten before I start cleaning that up I'm just doing with a dash of garlic salt. It needs to have little salt and were going to make a little garlic in too. So you can just either shake your jar and then it comes it in and then shake a little bit not too much I don’t want all the flour it. And the well start mixing so I'm just mixing these things down and bring my dish over here and this is a simple matter of getting all of this together I can say its so much more colorful at lets taste here and more flagrant than what you would get in a jarred sauce at your grocery store.

And it’s not that easy—not that hard to do, it’s very easy to put it together and you can see. You could just do a little bit of minting and chopping of those flavors and put it together with mayonnaise if you want to use the regularly mayonnaise of course that’s alright. But then what you have is a nice mixture here that you can use with your catfish which will have to that.

Let me put this in a serving dish like I probably would use this is just my mixing dish. So just a little clear dish that will be size but preparedly for this amount or tarter sauce just put that in and smooth it out a little bit so it looks nice when it comes up to the table and also if you choose you can make a little spring of parsley lets take that in and make it look really nice. So that does going to be our tarter sauce for dinner tonight.