Easy to make and always a hit! Goes great with seafood, fish, burgers, salads. A healthier option using yogurt for creaminess and sharpness.
I've been making this Tartar sauce for the best part of 20 years now, and over time, I've adjusted it to suit my ever-changing taste buds and now, I have what I think is my Best Ever tartar sauce.
Anyone who enjoys eating seafood or fish will know that a great tartar sauce can enhance your meal, and bring great delight as a compliment to your dinner.
This creamy sauce is a perfect balance of sweet, salty and sour. That is what makes this sauce go great with fish and seafood. It's got a very refreshing taste and a good bite because you just roughly chop the ingredients.
For this recipe, I've added the juice of 1 lemon. However, if you're using the cornichons from a pickle jar, you could use the liquid from that instead. Taste it first, and see if it has the sharpness that you would get from a lemon. Using the pickling juice will certainly add heaps of extra flavor to your sauce.
It's important to taste the sauce as you're preparing it.
As you know, cornichons and capers can vary from brand to brand in flavor, so taste as you go for the right amount of acidity and saltiness. You'll know as soon as you taste if it's not right!
I've had some really horrible tasting tartar sauces in my life, made up of all kinds of additives (I'm talking the ones you buy in jars and sachets), and also there are many recipes available, some too creamy, some not 'tart' enough, and some just tasting of 'nothing'. This one won't disappoint you!
For this recipe, I've also used yogurt for the creaminess, without the huge amount of calories you would get if using mayonnaise, which is traditionally used.
The yogurt gives the sauce a sharper flavor, isn't as heavy and rich, and is easier on the waistline too, so if you're trying to reduce calories, the use of yogurt will be a healthier option.
So let's get straight to the recipe and see how we make our Best Ever Tartar Sauce. Please enjoy!
1 & ¼ Cups
1 small shallot
6 cornichons (gherkins, I like the sweet & sour ones)
1 tablespoon capers
250 g (1 cup) fat-free Yoghurt
Bunch flat leaf parsley
2 Tablespoons mayo
2 tsp mustard
salt & pepper
***** Please note, when making this, taste as you go along. You may wish to add more of lemon, mustard, salt etc according to your taste.
Chop everything fine then add the juice of the lemon, mayo, mustard, yogurt.
Combine and season to your taste.
Refrigerate until ready to serve.
**This will keep in an airtight container for a few days, just give it a stir when you are ready to use it.
Serve Tartar sauce with some lovely Beer Battered Fish and Chips
- 1 small shallot
- 6 cornichons (gherkins, I like the sweet & sour ones)
- 1 tablespoon capers
- 250 g fat free Yoghurt, 1 cup
- Bunch flat leaf parsley
- 1 lemon
- 2 Tablespoons mayo
- 2 tsp mustard
- salt & pepper
- Chop everything fine then add juice of the lemon, mayo, mustard, yoghurt. Combine and season to your taste.
- Refrigerate until ready to serve.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 279mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 4g