One of the (minor) problems with shunning processed foods is that I no longer buy pre-made condiments, like mayonnaise and tartare sauce. Sometimes though, a little dab of something can really lift a dish, and jars of anything would come in mighty handy. Condiments are usually something I think of about two minutes before dinner is ready, which often leaves me scrabbling around in the fridge or pantry for meal accompaniments.
Mayonnaise, which I make a lot in the summer months, is the preferred base for tartare sauce. However I mainly use tartare sauce in winter, when our homemade mayonnaise supplies are typically low. Mayonnaise takes me more than two minutes to make, unlike this tartare sauce which can be whipped up in a flash.
There has long been a trend to substitute yoghurt for high fat ingredients to make food "healthier". Whilst I have no problem adding good quality fats to my food, unlike mayonnaise I always have yoghurt in my fridge. The other advantage of using natural yoghurt is that many of the additives and thickeners found in jars of processed mayonnaise and tartare sauce can be avoided. Yoghurt also adds a nice tang to the dish.
This lighter tartare sauce can easily be pulled together whilst your meal is cooking. It takes no time to chop the ingredients and stir them together. To speed up the process, pulse the ingredients together once or twice in a food processor; pulse rather than blitz to retain some texture in the sauce.
The cornichons are essential in this recipe. Whilst they keep for ages in the fridge, they can also be tossed through salads, added to grazing plates or just munched on as a snack if you are looking to use up a jar. Larger pickles, finely chopped, can also be used.
Tartare sauce is particularly good with fish cakes, or oven baked fish & sweet potato chips. Use mayonnaise if you wish, but this lighter yoghurt version is so quick to make you may prefer it to the traditional version. I know I do.
Author: Tania @ The Cook's Pyjamas
- ¾ cup natural yoghurt
- 2 Tablespoons capers, finely chopped
- 2 Tablespoons cornichons, finely chopped
- 1 Tablespoon parsley, finely chopped
- 1 Tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt & pepper*
- Place the yoghurt in a small bowl.
- Add the remainder of the ingredients and stir thoroughly.
- Taste the sauce. You may need to adjust the seasonings. I like to balance it out with a little extra lemon juice and pepper if required.
- Serve immediately. This can be made a few hours in advance and stored in the fridge until required.
P.S. Looking for other speedy condiments? Try this Sour Cream Salad Dressing.
