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Epicurious

Yogurt Tartar Sauce

By Guy Turland

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.

Recipe information

  • Yield

    Makes about 2 1/2 cups

Ingredients

1 small handful parsley, leaves coarsely chopped
1 small handful cilantro, leaves coarsely chopped
9 oz (250 grams) pickles, coarsely chopped (2–3 medium pickles)
1 tablespoon capers, drained and coarsely chopped
1 cup Greek-style yogurt
1 tablespoon dijon mustard
Juice of 1 lemon

Preparation

  1. Put all of the ingredients in a large jar and mix well. Season with salt and pepper and store in the fridge in an airtight container.

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From Bondi Harvest © 2016 by Guy Turland and Mark Alston. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
TagsCondimentSauceParsleyHerbs & SpicesCilantroYogurtDairyNut FreeGluten FreeVeganMeal PrepQuickEasyNo-CookHarper CollinsCookbooks
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