Serving some fried fish tonight? Don’t forget to make this zingy Greek Yogurt Tartar Sauce!
Back when I was in college, a group of friends and I visited Cape Cod, Massachusetts, one summer—a place known for its beautiful beaches and some of the best fish shacks in the country. We spent one delicious weekend relaxing and sipping cocktails at sunset while enjoying a wide variety of fried seafood, everything from crispy shrimp to classic fish and chips.
While all those dishes were memorable, what I remember most was the tartar sauce that accompanied nearly all of them. Made with mayonnaise, fresh herbs such as dill, and briny ingredients like capers and pickles, tartar sauce is zesty, refreshing, and does a fantastic job of cutting through the richness of fried delights. But its uses don’t stop there. You can slather it on sandwiches, serve it with raw veggies as a dip, and even pair it with thick-cut French fries (trust me, ketchup just doesn’t compare!).
Though there are plenty of ready-made tartar sauces to choose from, making your own is not only child’s play but also far healthier. Just take a look at some of the ingredient lists on those bottles lining your local supermarket shelves, and you’ll see what I mean.
Our recipe for tartar sauce calls for Greek yogurt instead of mayo, along with chopped dill pickle, lemon juice, pickle juice, garlic powder, and aromatic tarragon. Using Greek yogurt, which is a good source of protein, means a lighter sauce that’s still rich and tangy, with no unnecessary sugars or questionable additives. With its fresh and vibrant flavor, this is a sauce you’ll be making again and again.
Simple tweaks to make it your own
Not a fan of pickles? Leave them out and opt for capers instead. Tarragon, which has a taste that’s somewhat reminiscent of licorice, may not be everyone’s favorite herb. If that happens to be you, go ahead and use flat-leaf parsley, dill, chives, chervil, or even a mix of these herbs. Want a richer tartar sauce? Feel free to replace half of the Greek yogurt with mayo. Just make sure to read the label to ensure your mayo is sugar-free. Personally, I love adding a dash of horseradish to this recipe. It gives the sauce incredible zing and freshness.
How do I store leftovers?
Keep the sauce in an airtight container in the fridge for up to 5 days. Freezing is not recommended, as the Greek yogurt can separate upon thawing.
Similar recipes to try
Looking for another great sauce to pair with your seafood dishes? Try this Sugar-Free Keto Yum Yum Sauce. It’s especially delicious with Old Bay Popcorn Shrimp and this Delicious Fried Calamari Recipe. This Copycat Keto Chick-fil-A Sauce is perfect with fried chicken but equally delicious alongside fried fish, too.
Greek Yogurt Tartar Sauce
Ingredients
- 4 tablespoons plain Greek yogurt
- 2 teaspoons dill pickle juice from the jar
- 2 teaspoons lemon juice
- 1 medium sized dill gherkin chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried tarragon
Instructions
- Combine all ingredients in a small bowl. Chill for at least 1 hour before serving.
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