Tarragon Tartar Sauce

Summer 2003, The Essential EatingWell Cookbook (2004)

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

Tarragon Tartar Sauce

Makes: About 1 1/4 cups

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  • 1/2 cup nonfat or low-fat plain yogurt
  • 1/2 cup reduced-fat mayonnaise
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/4 cup finely chopped dill pickle
  • 1 tablespoon drained capers, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried
  • 1 clove garlic, minced

Try this recipe with:


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

Tips & Notes

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


Per tablespoon: 22 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 71 mg sodium; 6 mg potassium.

Exchanges: Per tablespoon: free food

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