A Lighter Tartare Sauce
The amount of capers and cornichons in this recipe are what I consider to be the minimum amount you want to add to the yoghurt. As I never really measure these ingredients, I sometimes end up with more than specified. Use more if you wish. However only add the amount of parsley specified below as it will overpower the other flavours.
I only make this in small quantities, enough for one meal, so I have no idea if it will keep at all.
I only make this in small quantities, enough for one meal, so I have no idea if it will keep at all.
Servings: 1 cup
Calories:
Ingredients
- 3/4 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*
Instructions
- 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.
Notes
* I use salted capers, and therefore find that I do not normally need to add additional salt. Taste the tartare sauce, and add salt if required.