Yogurt Tartar Sauce Recipes

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.

Steps:

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

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.

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Steps:

• In a small bowl, stir together dill pickle, red onion, mustard, lemon juice, mayonnaise, and yogurt. Season with salt and pepper.

Steps:

• Mix ingredients in a bowl and season with salt.