Yogurt Tartar Sauce Or Dip Recipes

HOMEMADE TARTAR SAUCE

Steps:

• In a small bowl, with a small spatula, mix the yogurt with the mustard, salt, pepper, dill and cayenne if using.
• Fold in the pickles and capers.
• Cover and refrigerate 30 minutes, to allow flavors to meld.
• Give the sauce another stir before serving.

YOGURT "TARTAR" SAUCE

Steps:

• Combine all the ingredients in a bowl.
• Mix with a whisk.
• Serve over fish or baked potatoes.

YOGURT-TARTAR SAUCE

Steps:

• Mix ingredients in a bowl and season with salt.

FISHWICHES AND YOGURT TARTAR SAUCE

Steps:

• Gather ingredients.
• Heat oven to 425 degrees F.
• Arrange frozen fries or tots on parchment-lined baking sheet and cook 25 minutes to golden.
• For the sauce: In a bowl combine yogurt, mustard, zest and juice of lemon, capers and relish or chopped cornichons. Chop and add herbs and grate in a clove of garlic or chop and add, then stir and season with salt and pepper.
• For the fishwiches: In a shallow bowl or pan combine flour, cornstarch, Old Bay, granulated garlic, salt and pepper. Dress the fish with juice of a lemon.
• In a shallow dish or pan whisk together the eggs and milk or half-and-half.
• Cut bread into 1/2-inch slices and light- to medium-toast the slices.
• Shred lettuce.
• Heat the oil, 3 turns of the pan, in a large skillet over medium to medium-high heat, add butter. When butter foams, coat fish in flour, then shake off excess; dip in eggs and cook in pan to deeply golden on each side, 3 to 4 minutes. Drain on wire rack lined baking sheet. Cut remaining lemon into wedges.
• Serve fish on toast points open-faced or on whole slices as sandwiches piled up with lettuce and a lot of sauce, with lemon wedges on the side. Serve fries or tots alongside with vinegar to pass.

YOGURT "TARTAR SAUCE" OR DIP

Steps:

• Combine all of the ingredients in a small bowl and stir together until well blended.
• nutrition information
• Calories: 36
• Total Fat: 1g
• Protein: 2g
• Carbohydrate: 4g
• Cholesterol: 2mg
• Sodium: 88mg

YOGURT TARTAR SAUCE

Steps:

• Put all of the ingredients in a large jar and mix well. Season with salt and pepper and store in the fridge in an airtight container.

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Steps:

• Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
• Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
• Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP

Steps:

• Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
• Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
• Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.

YOGURT-RANCH DIPPING SAUCE

Steps:

• In a small bowl, stir together mayonnaise, yogurt, herbs, and vinegar. Season with salt and pepper to taste and serve. Leftovers can be refrigerated in an airtight container up to 3 days.