Chiara’s Tartare Sauce Recipe
Method
In a medium-sized bowl, combine the River Cottage Organic Plain Yoghurt, wholegrain mustard, chopped dill, capers, olives, and gherkins.
Zest and juice the lemon, adding both to the mixture for a burst of freshness.
Stir in the dried or fresh seaweed for an added depth of flavour, then mix everything together until well combined.
Taste the sauce and season with salt and freshly ground black pepper, adjusting the seasoning to your preference.
Let the sauce sit for 10–15 minutes to allow the flavours to meld before serving.
This quick and easy recipe uses River Cottage yoghurt instead of mayonnaise, offering a lighter, tangier sauce that’s just as delicious—if not more—than the traditional version! Perfect for seafood dishes or as a zesty dip.
If you love this recipe, be sure to try our River Cottage Vanilla Yoghurt and Blackberry Semifreddo!
Ingredients
- 300g River Cottage Organic Plain Yoghurt
- 1 tablespoon wholegrain mustard
- 1 handful of chopped dill
- 1 tablespoon capers, roughly chopped
- 10-12 olives, roughly chopped
- 2 gherkins, finely diced
- Zest and juice of 1 lemon
- 1/2 tablespoon dried seaweed or 1 tablespoon fresh, chopped seaweed
- Salt & black pepper to taste
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