Last week, while cooking I was watching an episode of “In the Kitchen with Stefano Faita” and he was making a tartar sauce. What happened to good old cooking shows?! Prime TV time has been overtaken by cooking competitions which I personally do not like. I know it is a trend but I honestly do not find it fun to see how 3 people will stuff seaweed inside a chocolate cake to make it tasty.
I miss good old cooking shows with Martha, Giada and Rachael. When I was a kid/teenager I remember watching them all day long on a couch when I was sick.
Anyways, I got this immediate 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 to it, the 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 Greek yogurt (non fat and I would pay a lot for full fat one if I could find it organic) and only 3 tbsp of mayo. I could use even 2 tbsp because the tartar sauce was so creamy from yogurt and yet light on saturated fat.
Overall, this Greek yogurt tartar sauce turned out so delicious we all couldn’t stop putting it on top of salmon which I mixed with kale and arugula (speaking of using what you have on hand). I was still craving it the next day so I dipped cut up bell peppers in it, and then Mary’s Gone crackers. It was so good! You can dip salmon sweet potato cakes or baked zucchini fritters into it, spread in a healthy salmon burger recipe or eat by the spoon.
- 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.