I love to eat fish. It’s healthy, light and delicious. It’s also usually easy and quick. There’s nothing like a good tartar sauce though. Something about that tangy, rich sauce goes so well with just about any fish and counteracts any “fishy” taste. I recently realized that the store-bought tartar sauce I was using had mayonnaise in it. And that mayonnaise - like all store-bought mayonnaise that I’ve found - is made from canola oil.
Since learning about how canola, corn and soy oils are heavily processed and deodorized industrial oils that the body can’t recognize and that cause disease, I have avoided them whenever possible. It’s not usually a big problem, because I’m not a fan of mayo in the first place. I’ve never liked it as a condiment, and will only occasionally eat it in something like salmon or tuna salad sandwiches. And tartar sauce. So for awhile I tried eating fish with other things. Blackened or with lemon. With lemon cheese sauce.
But it’s not the same. I craved tartar sauce. So I decided to make my own. I could make my own mayonnaise, but it’s a lot of trouble just for a small batch of tartar sauce, so I thought about what I might substitute for mayo and looked at recipes. I found that full fat yogurt or sour cream works really well, and now I just mix up a batch every time I make fish. It’s a really great sauce, adds a lot of flavor, and has fresh, healthy ingredients that I can feel good about. And I can use yogurt I’ve made in VitaClay! So without further ado….