This tartar sauce with sour cream is creamy, tart but not sour, and full of fresh dill flavor. A little bit of cinnamon and clove add great depth of flavor to this sauce and turn it into something special.
Recipe ingredients and notes:
- This tartar sauce is made with the traditional finely chopped dill pickles but instead of mayonnaise it uses sour cream. The sour cream gives this sauce a nicely creamy texture but without the heaviness that mayonnaise usually adds.
- This recipe was inspired by my sweet pickles with cinnamon and cloves. Like in the pickles, the warm spices add delicious flavor and balance the intense tartness of the pickles.
How to make it:
Finely chop the dill and the pickles, then whisk all ingredients together in a bowl. Refrigerate for at least 30 minutes before serving to let the flavors develop.
How to serve it:
This tartar sauce is excellent with any kind of breaded and fried fish and seafood.
Full Recipe
Tartar Sauce with Sour Cream (no mayo)
This flavorful tartar sauce with sour cream is deliciously creamy without being heavy. Makes about 1 ¾ cup.
Equipment:
Ingredients:
Method:
- Add all ingredients to a bowl and mix until well combined.
- Refrigerate for at least 30 minutes to let the flavors meld before serving.
- Serve as a condiment for breaded or fried fish and seafood.
Recipe notes:
How to store it: Keep the sauce refrigerated. Because of the fresh dill, it's best to use it within 3 days.
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Nutrition (estimate only):
More homemade condiments without mayo:
- For another sour cream-based condiment check out this sour cream dipping sauce for chicken wings.
- This dill honey mustard sauce has intense flavor from fresh dill, honey and Dijon mustard.
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