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

Ken Haedrich
Source: EatingWell Magazine, Summer 2003




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; protein 0.4g 1% DV; carbohydrates 2.3g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 1g; fat 1.1g 2% DV; saturated fat 0.2g 1% DV; cholesterol 1.6mg 1% DV; vitamin a iu 48.9IU 1% DV; vitamin c 0.7mg 1% DV; folate 1.9mcg 1% DV; calcium 15.3mg 2% DV; iron 0.1mg; magnesium 1.9mg 1% DV; potassium 23.2mg 1% DV; sodium 81.1mg 3% DV; thiaminmg 1% DV.

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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