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”

Ordre du Temple, paraphrase Guy Debord Tweet
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
  • 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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