New This Month

Light Tartar Sauce

This sauce uses yogurt in place of some of the mayo to lower the calories without sacrificing taste.

  • Yield: Makes 1 cup

Source: Everyday Food, July/August 2011


  • 2 tablespoons finely chopped dill pickle
  • 2 tablespoons finely chopped red onion
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons mayonnaise
  • 1/2 cup low-fat plain Greek yogurt
  • Coarse salt and ground pepper


  1. In a small bowl, stir together dill pickle, red onion, mustard, lemon juice, mayonnaise, and yogurt. Season with salt and pepper.

Cook's Notes

To store, refrigerate in an airtight container, up to 1 week.


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