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Tartar Sauce

A little lower in fat than most, this Tartar Sauce is good not only with fish and shellfish, but also with steamed fresh vegetables."

Ingredients

1 cup nonfat plain yogurt, drained overnight to remove the whey (yield=½ cup)
1½ ounces shallots or green onions, trimmed and cut into 1-inch pieces
2 ounces drained sweet gherkin pickles
3 tablespoons fresh flat parsley leaves
1½ tablespoons fresh dill weed
2¼ teaspoons Dijon-style mustard
¾ teaspoon fresh thyme leaves
2½ tablespoons drained capers
¾ cup Basic Mayonnaise
¼ teaspoon freshly ground black pepper


Instructions

Insert the metal blade. Use the pulse to chop the shallots, gherkins and parsley, 15 quick pulses. Add the dill, mustard, thyme, and capers; pulse 5 times to chop. Add the mayonnaise, drained yogurt and black pepper; pulse to combine, 5 times; do not over process.

Refrigerate until ready to use.

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Servings

Makes1½ cups / 24 tablespoons.

Nutritional Information
Per Serving

Calories 68 (83% from fat) - carb. 2g - pro. 1g - fat 6g - sat. fat 1g - chol. 13mg - sod. 101mg - calc. 16mg - fiber 0g


This recipe can be prepared using the following Cuisinart® products:
Prep 11 Plus™ 11-Cup Food Processor
Pro Custom 11™ Food Processor
Prep 9™ 9-Cup Food Processor