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

Ken Haedrich
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Ingredients

Directions

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

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Tips

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; 2 mg cholesterol; 81 mg sodium. 2.3 g carbohydrates; 0.4 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
08/01/2019
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