A mayonnaise-free tartare sauce at approximately 30 calories per serving. All the sharp, briny character, built entirely on thick Greek yogurt.
This is tartare sauce for anyone who wants the capers and cornichons without the mayonnaise. Thick 0% Greek yogurt gives it real body and a clean tang, lemon and Dijon sharpen it, and a generous handful of dill and parsley makes it taste fresh rather than merely light. At around 30 calories and 1 WW Classic Point per serving it is the version to reach for when the fish is delicate and you want the sauce to lift it rather than coat it. If you prefer the richer traditional style, our classic Tartare Sauce uses light mayonnaise cut with yogurt.
Recipe Info
Serves: 6 | Prep Time: 5 minutes | Chill Time: 30 minutes | Calories per serving: ~30
Nutrition per Serving (Estimated)
Protein: 4g | Fat: 0.5g | Carbohydrates: 2g | Fiber: 0g
WW Classic Points: Approximately 1 point per serving (estimated from the original 3 point mayonnaise recipe, updated to reflect an all-yogurt base). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 250g / 9oz plain 0% fat Greek yogurt, thick and strained
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 small shallot, peeled and very finely chopped
- 2 teaspoons capers, drained and finely chopped
- 2 teaspoons finely chopped cornichons
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped flat-leaf parsley
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Loosen the yogurt. Spoon the Greek yogurt into a bowl and beat it briefly with a fork until smooth and creamy.
- Season the base. Whisk in the Dijon mustard and lemon juice. The sauce should taste bright and slightly sharp at this stage.
- Add the crunch. Stir through the shallot, capers, and cornichons. Chop them finely so the sauce stays spoonable.
- Finish with herbs. Fold in the dill and parsley, then season with the salt and black pepper.
- Chill. Cover and refrigerate for at least 30 minutes. The shallot mellows and the herbs perfume the whole bowl.
Serving Suggestions
- Spoon over grilled or baked salmon while it is still warm
- Serve with pan-seared white fish and a wedge of lemon
- Use as a dressing for a potato salad or new potatoes
- Dollop onto smoked mackerel or trout
- Serve as a dip with crisp cucumber, radish, and fennel
Tips and Variations
- Thick strained Greek yogurt is essential here. Ordinary natural yogurt will make the sauce watery
- Rinse the capers if they are packed in salt, or the sauce can turn too salty as it sits
- A little finely grated lemon zest deepens the citrus without adding more liquid
- Chopped tarragon in place of the dill gives it a more traditional French character
- Make it an hour ahead if you can. The flavor improves noticeably as it rests
Why This Recipe Works
Mayonnaise contributes richness to a tartare sauce but almost none of its flavor, which comes instead from the capers, cornichons, herbs, and acid. Building the sauce on thick Greek yogurt keeps the creamy texture and adds a natural tang that works particularly well with oily fish, while doubling the quantity of capers, cornichons, and fresh herbs makes sure nothing is lost. It also brings a useful amount of protein to the plate, which a mayonnaise-based sauce cannot do.
Storage and Reheating
Store in a covered container in the refrigerator for up to 4 days, within the range given in the FoodSafety.gov cold food storage chart. A little liquid may separate out, which is normal for a yogurt sauce. Stir well before serving. This sauce is served cold and should not be reheated or frozen.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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