Look, sometimes tartar sauce just isn’t cutting it with our seafood craving. We’ve had those moments when we want something different without turning our whole world upside down. That’s why we’re diving into these substitutes.
As seafood enthusiasts, we’ve learned a thing or two about upping the game with other sauces. Ever tried mixing up flavors to pair with fish or shrimp? It’s a game of curiosity and taste.
The key is finding that balance, and we’ve got some exciting ideas. Honestly, substituting has turned our meals from plain to exciting with simple tweaks. Get ready to shake up your next seafood dinner with these seven easy swaps.
7 Easy Tartar Sauce Substitutes in Recipes
Here are some great choices to enhance and reinvent your seafood dishes:
1 – Mayonnaise with Pickles
Alright, mayonnaise and pickles bring a new spin to our usual sauce trio. Mix one cup of mayo and three tablespoons of diced pickles. Super simple and fast! Now, it’s pickle crunch meets creamy mayo.
We get the contrast of textures; one crunchy, one smooth. Throw in a dash of dill for earthy hints. Adds a little fresh kick! Dill elevates everything, subtlety at its best.
Need more creamy swaps? Check unique mayo swaps here. Worth a read if you’re curious. So our routine seafood feels refreshing, nothing dramatic but something different. Clean flavors, straightforward prep. Got leftovers? They stay fresh in the fridge!
2 – Aioli
Aioli, that creamy cousin of mayo, steps up our seafood game. It’s a quick blend of garlic and mayo. We like to smear it on everything. Make it from scratch? Easy peasy with olive oil, egg yolk, and lemon.
Substitute ratio: one-to-one for tartar. Unexpected tang and umami hit your palate. The garlic makes it bolder. A little bit goes a long way. Toss in herbs like dill or parsley for extra zing.
We swear by this for calamari or fish tacos. Effortless switch keeps everything interesting. Store-bought works too, no fuss there. It’s our secret weapon.
3 – Garlic and Herb Greek Yogurt
Garlic and herb Greek yogurt is our tangy twist for seafood nights. We swap it with tartar in a one-to-one ratio. Quick and easy, just mix yogurt with minced garlic and herbs. Super satisfying and fresh. It adds a creamy base with a nice garlicky punch.
Less fat, more flavor. Perfect for calorie counters. We use it on fish or shrimp. Great taste, less guilt. Want more Greek yogurt ideas? Check out Greek yogurt alternatives.
This one works with a hint of lemon too. Brings zest without going overboard. Make sure your yogurt is thick. Thin yogurt makes it watery. Quick win for seafood fans.
4 – Hummus
Hummus has a special place in our hearts as a seafood sauce swap. It’s our go-to for a healthy, flavorful option. Made with chickpeas, tahini, and lemon juice, it’s wholesome.
The one-to-one swap is simple and super effective. Add a sprinkle of smoked paprika for extra spice. Texture-wise, it’s gritty, but that’s part of its charm.
We think hummus works wonders with grilled shrimp or any fish dish. Smooth it out with a touch of olive oil. If you’re curious about other hummus varieties, check our hummus substitutes guide for more ideas.
5 – Thousand Island Dressing
Thousand Island dressing is the sweet spot for tartar swaps. We’ve got the scoop. Use one-to-one ratio as a swap for tartar. Creamy kick with a hint of sweetness. We blend mayo with ketchup. Toss in sweet relish. Simple magic in a jar. It’s got that tangy zip with every spoonful.
Pair it smoothly with shrimp. Or maybe slather it on fish fillets. Handy hack for those looking to switch gears. Sweet and savory dance across your taste buds. Less bold, more smooth. Keep it in the fridge for freshness. Transforms any seafood with ease.
6 – Rémoulade
Rémoulade is a wild little thing, not just an ordinary sauce. It’s a mayo twist with mustard, capers, and herbs. Rumor has it, this French-inspired mix rocks our world with seafood.
Use it one-to-one in place of tartar. Whip it up quickly; it’s our go-to when lazy. Bold flavors grab us by the taste buds. Depends on what you dig: spicy, tangy, it’s got it all.
Grabs attention paired with crab cakes or shrimp cocktail. Gotta keep it cool or it’ll flop. More than just a sauce, it’s an experience of its own. Curious about its history? Check out our rémoulade sauce article.
7 – Sour Cream with Dill
Sour cream with dill? Simple joy to swap for tartar. Mix it and stir well, same amount as tartar. Fresh, creamy, bit tangy, and earthy balance. Great for fish sticks or grilled salmon.
Also, feel free to thin out the mix with a little milk if it’s too thick. A squeeze of lemon won’t hurt. Interested in trying dill alternatives? Discover dill substitutes.
Snag the surprise of a sour bite paired with shrimp! There’s room for improvisation. Add sugar if you crank up the tang. Scouting for a sour cream alternative? Check sour cream substitutes.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.