Prep 10 mins
Cook 1 hr
This sauce, by way of Jane Brody, is so rich you won't believe how little fat it has. Don't use fatfree mayo--it really alters the taste and texture. And don't be tempted to substitute gherkins--the cornichons give the sauce just the right bite. You can chop everything in a mini-processor--almost all time required is the hour the sauce has to sit.
- 2 tablespoons cornichons, minced
- 1 tablespoon shallot, minced
- 1 tablespoon garlic, minced
- 1 tablespoon capers, minced
- 1 teaspoon parsley, fresh, minced
- 1 teaspoon mustard, Dijon
- 1⁄4 cup mayonnaise, low fat
- 1⁄4 cup yoghurt, non-fat
- Combine all the ingredients in a small bowl and mix well.
- Cover the bowl and let the sauce stand for an hour.
My family likes the old 1950's standby - canned red salmon patties. I usually serve them with lemon wedges but decided to try a lower fat tartar sauce. This was excellent tartar sauce, every bit as good as the full fat versions. I didn't have any shallots in the vegetable bin but finely minced green onion made a good substitution. Thank you!
Good one! I also added 1/4 cup of lemon juice and chopped fresh pickles in it. However, I didnt expect that yogurt makes it loosed... I had to let it stand in fridge overnight. It makes a little bit more stiff so that tartar became a little bit more thicker to drip in with my yummy fish sticks!
Delicious! I did change a few things however. I used dill pickles (i made these so wanted to use them ). I didn't use dairy yogurt, but sub'd with Soy. I also used Vegenaise mayo and doubled the recipe. I can use this on other things too. Thanks for the great post.