Delicious homemade Greek yogurt tartar sauce is made without mayo and is a much better choice than many store-bought versions. It’s perfect with seafood!
Tartar sauce is a mayonnaise-based sauce, traditionally served with seafood. I love this sauce, but I actually prefer my homemade version, which is made with Greek yogurt and no mayo.
Since we eat a lot of seafood, I make it quite often – about every other week. It keeps well in the fridge for several days.
Store-bought is often not the best choice
The reason I prefer to make it homemade? The commercial versions are often filled with questionable ingredients.
Perhaps that’s not surprising. But even organic sauce from Whole Foods has a few ingredients that I’d rather avoid. Such as soybean oil, sugar, gums and thickeners, and the all-mysterious “spices.”
Can you make a tartar sauce recipe with Greek yogurt?
Absolutely! I always make it this way. I think it’s just as tasty, and I love that it’s actually good for you.
Since I use Greek yogurt, which is naturally tart, I find that there’s no need to add lemon juice or vinegar to this recipe.
If you prefer to use mayonnaise, I suggest you use avocado oil mayo. My favorite brand is Sir Kensington’s.
Another tasty option is to use sour cream. I haven’t tried that, but if Greek yogurt works, then sour cream would work too.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty sauce. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Greek yogurt: I use plain full-fat yogurt. You definitely want it to be Greek, or it won’t be thick enough. And I don’t recommend low-fat yogurt – it’s not as flavorful.
Dijon mustard: It’s creamier and less vinegary than yellow mustard.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the sauce could end up too salty.
Spices: Dried dill and cayenne pepper. Make sure they are fresh – a stale spice can easily ruin a dish.
Diced dill pickles and diced capers: You definitely want a small dice here, not a rough chop.
How to make homemade tartar sauce
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Simply mix everything together in a small bowl.
2. Cover and chill to allow the flavors to meld together.
3. Give the sauce one more stir before serving.
How to use it?
How long can I keep it?
It keeps quite well actually, though not as long as a commercial sauce, of course. You can keep it in the fridge, in an airtight container, for up to 7 days. Just make sure you stir it again before using it.
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Greek Yogurt Tartar Sauce
- 1/2 cup plain Greek yogurt (I use Fage 5%)
- 1 teaspoon Dijon mustard
- Pinch kosher salt
- Pinch black pepper
- Pinch dried dill
- Pinch cayenne (optional)
- 1 tablespoon finely diced dill pickles
- 1 tablespoon finely diced capers
- In a small bowl, with a small spatula, mix the yogurt with the mustard, salt, pepper, dill and cayenne if using.
- Fold in the pickles and capers.
- Cover and refrigerate 30 minutes, to allow flavors to meld.