This healthy tartar sauce is made with Greek yogurt and light mayo for a lower-calorie, protein-packed twist on the classic—creamy, tangy, and full of flavor. I’ve made a lot of tartar sauce in my life, and trust me—this lighter version is every bit as good as the classic. Plus, I share some tasty ideas for how to use it in different dishes. You will never use store-bought sauce again!
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This healthy tartar sauce has all the creamy, tangy, herby goodness you love—just without the unnecessary heaviness. By using a mix of light mayo and Greek yogurt, it’s lower in calories and higher in protein while still delivering that perfect balance of richness and acidity. I’ve tested this combo so many times, and it truly hits the sweet spot between indulgent and nutritious.
Whether you’re spooning it onto crispy fish cakes, spreading it on a fish sandwich, or using it as a dip, this is one of those small swaps that makes a big difference without sacrificing flavor.
What Is Tartar Sauce?
👩🍳 For more delicious condiments, check out my bang bang sauce, Romesco sauce, rosemary chili aioli, homemade harissa, basil pesto, Thai green chili sauce and charred roasted salsa.
What You’ll Need
My healthy tartar sauce features simple ingredients you are likely to have in the pantry but if not, they are easily accessible in most supermarkets and can be used in other dishes. Find the full measurements in the recipe card below.
- Mayonnaise – for this recipe I used light mayonnaise, look for a brand that’s not too sweet; by all means, feel free to use full-fat mayo here.
- Plain yogurt – I like Greek yogurt because even the ligher, low-fat version is super creamy and thick; this will lighten up the sauce and adds tanginess. Plus, extra protein!
- Scallions (green onions) for sharpness and a little color.
- Baby capers (the ones in brine not salt) – this is the key ingredient that gives the sauce its unique flavor.
- Dill pickles (gherkins) add sweetness, tang, and crunch
- Mustard – Dijon ideally, for sharpness and tang
- A little pepper
How To Make Tartar Sauce
It’s so easy, you’ll be kicking yourself for not making your own tartar sauce earlier. You fill find the full recipe card with ingredients and nutrition info below but here is what you need and how to make it.
- The key to a good tartar sauce is to chop all ingredients quite small so that you get a little bit of everything in every spoonful and it’s easy to dip into and spread.
- Combine everything until well-incorporated. Serve right away or store in an air-tight container for up to 3 days (for best freshness).
- Don’t blend the sauce, as the slightly coarse texture is much more pleasant and adds a good crunch.
Variations
- Many recipes call for dill and it’s indeed lovely in a tartar sauce.
- Light sour cream can be used instead of yogurt.
- For a mayonnaise-free version, use sour cream and add a tablespoon of olive oil.
- Finely chopped shallots or red onions instead of scallions.
- Give it a tomato spin by adding sun-dried tomatoes or ketchup.
- Give it a Tex Mex twist by adding chipotle sauce.
- Spice it up with Sriracha and grated ginger for an Asian twist.
Using Healthy Tartar Sauce
This homemade tarter sauce is a versatile condiment that pairs well with various dishes, especially seafood. Here are some ideas for using it:
- Seafood dipping sauce: The classic use is as a dipping sauce for fried or grilled seafood such as fish fillets, shrimp, calamari, or crab cakes. The tangy and creamy flavours complement the savoury seafood perfectly.
- Fish tacos: Spread this sauce on warm tortillas before adding grilled or fried fish, shredded lettuce, and other taco toppings for a delicious seafood twist on the classic taco. It’s great with shrimp tacos, too.
- Burger Ttopping: Use is as an alternative to traditional condiments like ketchup or mayo on fish or seafood burgers. It works especially well with fish like cod, haddock, or salmon, like in our fish sandwich recipe.
- Sandwich spread: Jazz up your sandwiches by spreading tartar sauce on bread or rolls before adding sliced deli meats, cheese, and veggies. It pairs nicely with turkey, roast beef, or even chicken sandwiches. Try it with my tuna melt!
- Veggie dip: Tartar sauce isn’t just for seafood! Use it as a dip for raw or roasted vegetables like carrot sticks, cucumber slices, bell peppers, or broccoli florets.
- Potato topping: Instead of using plain sour cream or butter, top baked potatoes or sweet potatoes with a dollop of this lovely sauce. The tangy flavour complements the starchy goodness of the potatoes.
- Crab or shrimp cocktail: Serve it as a dipping sauce alongside a classic crab or shrimp cocktail for an elevated seafood appetiser.
- Fried foods: Aside from seafood, tartar sauce goes well with other fried foods like onion rings, fried pickles, or chicken tenders. It adds a tangy kick to the crunchy coating.
- Grilled vegetables: Brush the sauce on grilled vegetables like asparagus, zucchini, or eggplant to add a creamy and tangy element to the smoky flavours.
- Salad dressing: Thin down tartar sauce with a little lemon juice or vinegar to create a tangy dressing for salads, particularly those with seafood or vegetables. It’s great in an egg or potato salad.
Pair Tartar Sauce With These Dishes
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Ingredients
- 1 cup mayonnaise light
- 3 tablespoons Greek yogurt unsweetened, can use light
- 2 tablespoons scallions green onions, 1-2 onions finely diced
- 2 tablespoon baby capers finely diced
- 2 dill pickles medium gherkins, finely diced
- 1.5 teaspoon Dijon mustard
- ½ teaspoon black pepper
Instructions
- The key to a good tartar sauce is to chop all ingredients quite small so that you get a little bit of everything in every spoonful and it’s easy to dip into and spread.
- Combine everything until well-incorporated. Serve right away or store in an air-tight container for up to 3 days (for best freshness).
- Don’t blend the sauce as the slightly coarse texture is much more pleasant and adds a good crunch.
Notes
- Storage: Homemade tartar sauce typically stays fresh for about 5 to 7 days when refrigerated. It’s best to consume it within this timeframe for the best taste and quality. To prevent a skin from forming on the surface of the sauce, you can place a piece of plastic wrap or parchment paper directly on top of the sauce before sealing the container.
- Don’t Freeze: Due to the mayonnaise and other dairy-based ingredients, this sauce doesn’t freeze well. It can separate and change in texture when thawed, so it’s best to avoid freezing.
- Nutrition label is calculated using light mayonnaise and low-fat Greek yogurt. You can use full-fat yogurt or mayo, if you prefer.
Nutrition
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