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.
Servings: 8
Calories (Estimated): 71kcal
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.
- 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.
