A Lighter Tartare Sauce. With yoghurt as the base, this sauce can be whipped up quickly using store cupboard ingredients.
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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.
Prep Time5 mins
Total Time5 mins
Servings: 1 cup
Author: Tania @ The Cook's Pyjamas


  • 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*


  • 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.


* 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.