Tartare Sauce

This sauce called Tartare is very easy to make and quite light because it uses Greek yogurt instead of mayonnaise and this way we can eat a bit more without thinking about calories. Please note that in France I make this sauce using fromage blanc de brebis which resembles to Greek yogurt but it’s lighter and I prefer the one made with sheep’s milk because it’s better. To make the sauce, try to find light Greek yogurt, and even I haven’t made it yet, I can imagine that it will be good because I know very well its taste and texture. Anyhow, this sauce has a strong taste and will bring a sparkling character to your fried dishes! Try it because it worth it! And you too :-)

In two words:

“Because from our life you only see what’s shown on the outside… but you do not know the strong commands that lie underneath”

To Start...

difficulty easy
preparation– 5’
cooking - no need
serves - 2  


  • 100gr of Greek yogurt (with sheep milk if possible, and certainly low in fat)
  • 1 tablespoon of small cucumber pickles – cornichons – sliced in small dices
  • 1 tablespoon of sliced capers
  • 1 tablespoon of finely chiseled shallots
  • 1 teaspoon of olive oil
  • 2 small pinches of fleur de sel or coarse salt
  • 5 turn mills of Kampot black pepper


  • Slice quite finely, but not too much, the cornichons in order to have a tablespoon
  • Slice quite finely, but not too much either, the capers as to have one tablespoon
  • Chisel finely a shallot in order to have a tablespoon
  • Add the fromage blanc or the Greek yogurt in a bowl
  • Add the condiments
  • Pour the olive oil
  • Add salt and pepper and stir with the whisk
  • Stir everything together with a small spoon
  • Enjoy this sauce cold  It’s very good and quite light!


A recipe a friend of mine gave me to serve with fried bites of cod !

o-o C'est si bon ! o-o

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