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Tartar Sauce

This tartar sauce is good not only with fish and shellfish, but also with steamed fresh vegetables.
Makes about 2 cups
Approximate preparation time: 5 minutes


2 ounces shallots or green onions, trimmed and cut into 1-inch pieces
3 ounces drained sweet gherkin pickles
¼ cup fresh Italian parsley
1 tablespoon dill weed
1 tablespoon Dijon-style mustard
½ teaspoon dried thyme
3 tablespoons drained capers
1½ cups mayonnaise
½ cup nonfat plain yogurt, drained* overnight
¹∕8 teaspoon freshly ground black pepper


Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the shallots, gherkins and parsley and pulse to chop, about 15 pulses. Add the dill, mustard, thyme, and capers and pulse 5 times to chop. Add the mayonnaise, yogurt and black pepper; pulse to combine, 5 times – do not overprocess. Refrigerate until ready to use.
*To drain yogurt, place in a strainer lined with a coffee filter or a yogurt strainer. Cover and let drain until desired thickness is reached.

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no serving information available

Nutritional Information
Per Serving

Nutritional information per serving (1 tablespoon): Calories 72 (88% from fat) | carb. 2g | pro. 0g | fat 7g | sat. fat 1g | chol. 13mg | sod. 86mg | calc. 10mg | fiber 0g

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