Tarragon Tartar Sauce

Tarragon Tartar Sauce

1 Review
From: EatingWell Magazine, Summer 2003

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

Ingredients 20 servings

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Original recipe yields 20 servings
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  • ½ cup nonfat or low-fat plain yogurt
  • ½ cup reduced-fat mayonnaise
  • 1 teaspoon sugar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon lemon juice
  • ¼ cup finely chopped dill pickle
  • 1 tablespoon drained capers, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh tarragon, or ½ teaspoon dried
  • 1 clove garlic, minced


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  • Ready In

  1. 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 information

  • Serving size: 1 tablespoon
  • Per serving: 20 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 2 mcg folate; 2 mg cholesterol; 1 g sugars; 0 g added sugars; 49 IU vitamin A; 1 mg vitamin C; 15 mg calcium; 0 mg iron; 81 mg sodium; 23 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Per tablespoon: free food

Reviews 1

August 01, 2019
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By: Julie L
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.
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