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.
Kraft’s, for example, contains soybean oil, high-fructose corn syrup, modified food starch, artificial flavors, and preservatives.
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, and would likely be even tastier.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty homemade tartar 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: This classic French mustard is creamier and less vinegary than yellow mustard. I highly recommend using it in this recipe.
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: I use dried dill and cayenne pepper. Please make sure the spices you use are fresh. A stale spice can easily ruin a dish, and I’m speaking from experience!
Diced dill pickles and diced capers: For the best texture, 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 all the ingredients together in a small bowl.
2. Cover the mixture and chill it for about 30 minutes to allow the flavors to meld together.
3. Give the sauce one more stir before serving.
How to use this sauce?
This flavorful sauce is wonderful with any seafood dish. I usually serve it with crab cakes, tuna cakes, and salmon muffins.
It also pairs beautifully with simply boiled shrimp, in lieu of cocktail sauce. And it goes really well with keto fried fish. So as you can see, you have quite a few options for using this homemade tartar sauce! It never lasts long in our house.
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
INGREDIENTS
- 1/2 cup plain Greek yogurt (I use Fage 5%)
- 1 teaspoon Dijon mustard
- Pinch Diamond Crystal kosher salt
- Pinch black pepper
- Pinch dried dill
- Pinch cayenne (optional)
- 1 tablespoon finely diced dill pickles
- 1 tablespoon finely diced capers
INSTRUCTIONS
- 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.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.