This sauce is a derivative of the classic tartar sauce which is made with mayonnaise. I don't use mayonnaise, but add yogurt to thin it out, but it comes out great without it. I've made it so many times without yogurt. It's good and although it has pickled cucumbers and capers, it's fresh and refreshing. Many of the quantities are listed 2-3, 3-4, you can also adjust it to taste by adding or reducing the amounts of ingredients. For example, as I even put 8-10 cloves of garlic :)
All the ingredients are then chopped in the blender. What will come out in the end is not a smooth, keeper sauce but a more gritty, sour and very good one. I put the larger ingredients, sliced pickled cucumbers and capers in the blender first. I turn on the blender for the first round of chopping. I then add the anchovy fillets and garlic cloves and mince them all very well. I peel an avocado and put half in the blender. When I don't have avocado I put 2-3 tablespoons of olive oil. I also add chopped parsley and brrr brrr brr ... until they are all very shredded. This sauce is not the smooth kind, so you don't have to kill the blender trying to make it smooth. Once I got the consistency I like I added 1-2 tablespoons of yogurt (not absolutely necessary, but I like the taste and it also thins it out a bit), which I don't do when I want something vegetarian or fasting. At the end, I season with pepper or cayenne pepper. It's salty enough from the pickled cucumbers and I don't salt it at all.
We usually combine tartar sauce with fish, salmon and baked or plain potatoes. It is very sour and goes well with meat instead of salad or as a salad dressing.
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