Last week while cooking, I was watching an episode of “In the Kitchen with Stefano Faita” and he was making tartar sauce.
I got an urgent craving for a tartar sauce, a healthy tartar sauce. I was defrosting salmon in the fridge and thought it would be a perfect timing to make it. Food processor worked like a charm for chopping firm ingredients. However, when I added Greek yogurt, tartar sauce became too runny, which thickened back to normal after an hour in the fridge.
Traditionally, tartar sauce is made with a big cup of mayo. I used 1/2 cup of Greek yogurt and only 3 tbsp of mayo. I could use even 2 tbsp because tartar sauce turned out so creamy from yogurt, and yet light in saturated fat.
Greek Yogurt Tartar Sauce
- 2 tbsp capers, finely chopped
- 2 medium (3-4” long) pickles, finely chopped
- 1 tbsp onion, minced
- 1 medium garlic clove, minced
- 1 tsp maple syrup or raw honey
- 1 tsp white vinegar or lemon juice
- 2-3 tbsp organic mayo
- 1/2 cup Greek yogurt (I used 0%)
- Pinch of ground black pepper
- In a medium bowl, combine all ingredients and stir. Alternatively, you can pulse capers, pickles, onion and garlic in a food processor and then mix with maple syrup, vinegar, mayo and yogurt. I added liquids to food processor and tartar sauce was a bit runny, however it has thickened back within an hour in the fridge.