PANTRYFLEX

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Indigowharf Yoghurt Tartare

Independent adaptation of a publicly published Josh Niland recipe. Not affiliated with, sponsored by, or endorsed by Josh Niland.

Fresh herb finish for fish, chicken, and vegetables.

Ratio

Ratio by volume: Yogurt 291 ml
Yogurt 291 ml

Ingredients

  • Yogurt — 300 g natural yoghurt
  • Shallot — 2 large golden shallots, finely chopped
  • Cornichon — 80 g cornichons, finely chopped
  • Capers — 80 g drained tiny capers, finely chopped

Method

  1. Pour to the lines in order (bottom → top): Yogurt.
  2. Add finishing notes: Shallot, Cornichon, Capers.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Josh Niland — published sauce recipes in the PantryFlex catalog. James Beard Book of the Year 2020; AGFG 3-hat (Saint Peter).

Originally published as Yoghurt Tartare.

Adapted from a Josh Niland recipe (Josh Niland / Gourmet Traveller).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Josh Niland / Gourmet Traveller (published as “Yoghurt Tartare”). Full citation lives in Provenance.

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