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Homemade tartar sauce is easy to make and oh so good. It’s creamy and tangy with a slight crunch from dill pickle relish and chopped onions. The tartar sauce can be made from common ingredients you most likely have on hand.
It’s great with fried and baked fish, crab cakes other types of seafood. I love dipping french fries in it and on occasion have put tartar sauce on my baked potato in lieu of butter.
My tartar sauce recipe starts with plain non fat yogurt. The sweetness of some light Miracle Whip balances out the sour component of the yogurt. Dill pickle relish and some chopped onions adds crunch and tang. Many add lemon juice to their tartar sauce but I find that the pickle relish and the juice that comes with it is sufficient to give the tartar sauce a tangy brightness.
The tartar sauce is good if used as soon as it is made but it is even better if you stick it in the frig for 30-60 min before use to give the flavors a chance to meld. Normally, I make tartar sauce in small batches as it is best when freshly made.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Plain non fat yogurt, strained
- Light Miracle Whip
- Dill pickle relish
- Chopped onion
- Salt and pepper to taste
Making the Tartar Sauce
- Place the plain non fat yogurt, light miracle whip, pickle relish and chopped onion in a bowl.
- Mix the ingredients together. Add salt and pepper to taste and mix again. I normally don’t add fresh lemon use because I don’t fell it is needed. That being said, don’t be afraid to experiment. Try adding a tsp of lemon use, you may like it.
- Cover the tartar sauce with plastic wrap and refrigerate for 30 – 60 min so the flavors can meld. Serve when you are ready for it.
Note: The tartar sauce is best when used on the day it is made. You can store leftovers for a day or two but it will get watery as the yogurt continues to give up some whey.
Serving Ideas
- Tartar sauce is good with fried fish and seafood such as shrimps and clams.
- It pairs well with baked or poached salmon and mild white fish such as Mahi-mahi, cod, tilapia or halibut.
- It’s good on baked potatoes and it is a great dipping sauce for french fries.
- Tartar sauce can be used in place of mayo or some other salad dressing to make tuna salad or egg salad.
WW 0 pt per 1/4 of recipe; 0 pt for entire recipe
Equipment
- small bowl
- measuring spoons
- strainer
- coffee filter
Ingredients
- 2 tbsp plain non fat yogurt
- 2 tsp light Miracle Whip
- 1 tbsp dill pickle relish
- 1 tbsp chopped onion
- salt & pepper to taste
- 1 tsp lemon juice if you wish, I omit this
Instructions
- If your yogurt is real watery, place it in a coffee filter lined strainer for 30 min to get rid of the excess liquid. If it is a newly opened container of yogurt, you most likely will be able to use it straight up.
- Place the plain non fat yogurt, light Miracle Whip, dill pickle relish and chopped onion in a small bowl. Mix together.
- Add salt and pepper to taste and mix in.
- If you choose to add lemon juice, add it now and them mix it in.
- Cover the bowl with plastic wrap and refrigerate for 30-60 min so the flavors can meld. Serve when ready.
- The tartar sauce is best when used on the day it is made. Leftovers can be stored but it will get watery as the yogurt continues to give up whey.
Notes
Nutrition
