shake · herb sauce
NATIONAL AWARD WINNERPrep 5 minYoghurt Tartare
Independent adaptation of a publicly published Josh Niland recipe. Not affiliated with, sponsored by, or endorsed by Josh Niland.
DIP · FISH AND CHIPS
In the published recipe, this is the dip for fish and chips.
Josh Niland's yoghurt tartare for fish and chips.
Ratio
Ingredients
- Yogurt1¼ cups (291 ml)
- Shallot2 large golden shallots, finely chopped
- Cornichonabout 8 cornichons (80 g)
- Capersabout ½ cup (80 g)
Method
- Pour to the lines in order (bottom → top): YOGURT.
- Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Add by count: 1 SHALLOT, 4½ CORNICHONS.
- Cap the jar and shake until emulsified.
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3 kitchens · 3 stars · 4 national awards
- Yoghurt TartareNATIONAL AWARD WINNEROn the jar: YOGHURT
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- Sauce RavigoteNATIONAL AWARD WINNEROn the jar: RAVIGOTE
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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).
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Josh Niland / Gourmet Traveller (published as “Yoghurt Tartare”). Full citation lives in Provenance.