Greek Yogurt Tartar Sauce is a healthy fish sauce recipe with a tiny bit of organic mayo, honey and pickles.

Greek yogurt tartar sauce in a glass bowl with a spoon.

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 with Greek yogurt. I was defrosting salmon for lime ginger salmon in the fridge to make salmon burgers and thought it would be a perfect timing to make this sauce.

Ingredients for Greek Yogurt Tartar Sauce

Traditionally, tartar sauce is made with a big cup of mayo. I used 1/2 cup of Greek yogurt and only 3 tablespoons of mayo. I could use even 2 tablespoons because tartar sauce turned out so creamy from yogurt, and yet light in saturated fat.

You will also need pickles, capers, onion, garlic, sugar, vinegar, salt and pepper.

Jar of organic mayonnaise on a kitchen counter.

How to Make Greek Yogurt Tartar Sauce

Here’s a quick overview how to make Greek yogurt tartar sauce. You will need to use a food processor.

Capers, pickles, onion and garlic in a food processor.

Add ingredients to a food processor to chop. Or chop them by hand. 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.

What to Serve Greek Yogurt Tartar Sauce with?

You can dip canned salmon cakes or baked zucchini fritters into it, spread on grilled salmon or eat by the spoon.


More Sauce Recipes to Try

Greek yogurt tartar sauce in a glass bowl with a spoon.

Greek Yogurt Tartar Sauce

Greek Yogurt Tartar Sauce is a healthy fish sauce recipe with a tiny bit of organic mayo, honey and pickles.
4.88 from 8 votes
Servings 4 servings
Calories 75
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes



  • 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.


Store: Refrigerate in a glass airtight container for up to a week.


Calories: 75kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 449mg | Fiber: 1g | Sugar: 3g
Course: Condiment
Cuisine: American Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. Using horseradish idea on my fish sandwich and I have capers to. I think I will make it a couple different ways and have it often during lent

  2. 4 stars
    Hey I made this one with store bought greek yogurt…all I can say is YUM!
    Then I made it again with my homemade greek yogurt…Hands down, way better!

  3. 5 stars
    needed to make a quick tartar sauce with yogurt and found this on the internet.
    It was delicious. I didn’t have any mayo at all, so when I used the yogurt, I didn’t use the
    separated watery portion, just the solid yogurt. I used some relish instead of pickles. Very good and not watery at all.

      1. 5 stars
        This is excellent, much better flavour and texture than store-bought, no nasty additives. I’ve been making double batches because my husband puts it on everything (and he thinks he doesn’t like capers).

  4. 5 stars
    I had sweet relish on hand which I used in place of the capers and pickles and left the rest the same. It was such a delicious addition to our baked fish and wedges! Thank you! 🙂

    1. Oh yay! Super stoked to hear someone tried my Greek yogurt tartar sauce. Been sitting here forever, this amazingness. Happy Easter, Brenda!

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