Tartar Sauce - 1-1/2 cups

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

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

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.