This tartar sauce with sour cream was inspired by my sweet pickles with cinnamon and cloves. It tastes delicious on fried fish. It's creamy, tart but not sour, full of fresh dill flavor and subtly spiced with cinnamon and clove.
For another sour cream-based condiment check out this sour cream dipping sauce for chicken wings!
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 sauce has a wonderfully creamy texture and doesn't have the heaviness that mayonnaise usually adds.
- A touch of cinnamon and clove adds depth of flavor to this sauce and turns it into something special.
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.
How to store it:
Keep the sauce refrigerated. Because of the fresh dill, it's best to use the sauce within 3 days.
More delicious sauces for fried fish:
- Dipping Sauce for Fried Tilapia5 Minutes
- Chili Lime Aioli5 Minutes
- Dill Honey Mustard Sauce7 Minutes
- Smoked Paprika Aioli5 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Tartar Sauce with Sour Cream (no mayo)
Equipment:
- measuring cups and spoons
- knife and cutting board
- mixing bowl
- whisk or spoon
Ingredients:
- 1 cup sour cream
- 4 medium-sized dill pickles, finely diced (about ¾ cup)
- 3 tablespoons pickle juice (from the pickle jar)
- 3 tablespoons finely chopped fresh dill (you need about 9 sprigs (8-inch length) for that)
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground clove
- ⅛ teaspoon ground cinnamon
Instructions:
- Add all ingredients to a bowl and mix until well combined.
- Refrigerate for at least 30 minutes to let the flavors meld before serving.
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