Last week while cooking, I was watching an episode of “In the Kitchen with Stefano Faita” and he was making tartar sauce.
I got an urgent craving for a tartar sauce, a healthy tartar sauce. I was defrosting salmon in the fridge and thought it would be a perfect timing to make it. Food processor worked like a charm for chopping firm ingredients. However, when I added Greek yogurt, tartar sauce became too runny, which thickened back to normal after an hour in the fridge.
Traditionally, tartar sauce is made with a big cup of mayo. I used 1/2 cup of Greek yogurt and only 3 tbsp of mayo. I could use even 2 tbsp because tartar sauce turned out so creamy from yogurt, and yet light in saturated fat.
You can dip canned salmon cakes or baked zucchini fritters into it, spread on a salmon burger or eat by the spoon.