EatingWell's version of the classic, this can accompany just about any sautéed, broiled or grilled fish. Source: EatingWell Magazine, Summer 2003

Ken Haedrich


Ingredient Checklist


Instructions Checklist
  • Whisk yogurt, mayonnaise, sugar, mustard and lemon juice in a small bowl. Stir in pickle, capers, parsley, tarragon and garlic.



Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 4 days.

Nutrition Facts

20 calories; 1.1 g total fat; 0.2 g saturated fat; 2 mg cholesterol; 81 mg sodium. 23 mg potassium; 2.3 g carbohydrates; 0.1 g fiber; 1 g sugar; 0.4 g protein; 49 IU vitamin a iu; 1 mg vitamin c; 2 mcg folate; 15 mg calcium; 2 mg magnesium;

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Rating: 5 stars
I've made this twice now and it goes beautifully with sauteed crab cakes. It's also really good as a dip for fresh veggies! I use fresh tarragon from my herb garden. Read More