Homemade cottage cheese with dill tartar sauce recipe
Creamy, tangy, and protein-packed, this Cottage Cheese Tartar Sauce offers a lighter spin on the classic and is so much better.
Guess what? You don’t need crab cakes or French fries to enjoy this sauce. It’s versatile and pairs wonderfully with everything.
With a touch of sweetness, a hint of heat, and just enough zip, this dipping sauce complements anything from crispy salmon cakes to grilled veggies.
Why you will love this recipe
Protein forward – cottage cheese steps in for mayo here, making this sauce high-protein and a little more nutritious.
Easy to customize – like it sweeter? Spicier? More herby? You can easily match it to your mood.
No blender? No problem – just stir it all together, though a quick pulse in a food processor makes it silky.
Ingredients, Variations, and Substitutions
Cottage cheese – the primary ingredient serves as the creamy, tangy base for this sauce. You can substitute it with ricotta or full-fat Greek yogurt.
Chopped dill pickles, a splash of pickle brine, and fresh lemon juice create a mildly sharp and tangy flavor. You can use cornichons, sweet pickles, or pickle relish.
Dijon mustard adds a subtle bite and complexity. If you’re out, stone-ground mustard works fine, or you can use a bit of horseradish for a sharper kick.
Fresh herbs like dill, parsley, or chives elevate all the flavors. Dill is my go-to for anything fishy, but if parsley is what you have, it’ll work just as well.
Shallot or finely minced red onion – add a sharp note without overpowering the sauce. No shallot? A small clove of garlic, garlic powder or even a green onion will work.
Capers bring that salty, briny bite, but feel free to leave them out if you prefer a milder sauce.
A touch of honey balances the tangy and salty notes. Maple syrup works too, or you can skip it.
To make it extra smooth and luxurious, I stir in sour cream or plain yogurt – just a spoonful or two goes a long way.
Then there’s the cayenne, which I use just a pinch of for gentle warmth. If you like it spicy, add more, or try a dash of hot sauce or smoked paprika for a different vibe.
Salt and black pepper – adjust to taste. Just keep in mind that your pickles, capers, and brine all contribute salt, so season at the end and taste as you go.
Equipment you will need
- Cutting board
- Sharp knife
- Small bowl
- Spoon or small spatula
- Measuring spoons
- Optional: food processor or mini blender
Top Tips
Blend for smoothness – if you like a traditional tartar sauce texture, just stir everything together. Want it silky? A quick pulse in a blender makes it the perfect consistency.
Chop finely for balance – make sure your pickles, shallots, and herbs are finely chopped so they distribute evenly throughout the sauce.
Taste as you go – the saltiness and tang can vary depending on your pickles, brine, or mustard. Hold off on adding salt until everything is mixed, then adjust to taste.
Chill it before serving – give it at least 30 minutes in the fridge so the flavors can meld.
Step-by-step instructions
- If you prefer a smoother sauce, blend the cottage cheese for a few seconds using a food processor or blender. Otherwise, keep it chunky for more texture.
- Stir in all the remaining ingredients until well combined.
- Taste and adjust the seasoning: more brine or lemon juice for brightness, more honey if it’s too sharp, or more cayenne for a bolder kick.
- Chill for 30 minutes to let flavors meld, then serve cold.
Best ways to enjoy this delicious sauce:
- With salmon patties, fish sticks or potato pancakes.
- Spread on fish sandwiches or wraps
- Try with grilled fish, smoked chicken, roasted veggies, or fried potatoes.
- As a dip for crudités
- On grain bowls or salads
- Swirled into deviled eggs
Other great recipes you may want to try:
Storage instructions, reheating
Store the tartar sauce in an airtight container or jar in the refrigerator. It’ll keep well for up to 4 days.
Give it a quick stir before serving; some natural separation can happen, especially if you used blended cottage cheese or added lemon juice. If it looks a little looser after sitting, just stir in a spoonful of Greek yogurt or sour cream to thicken it back up.
Not freezer-friendly – because of the dairy and fresh herbs, freezing tends to change the texture (and not in a cute way). Keep it chilled, use it up, and maybe plan to make salmon cakes again soon… just sayin’.
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Homemade Cottage Cheese with dill Tartar Sauce
Equipment
- cutting board
- sharp knife
- food processor
- mixing bowl
- spoon or spatula
- measuring spoons
Ingredients
- 1 cup cottage cheese small curd or blended slightly for smoother texture
- 3 dill pickles or cornichons
- 1 tbsp pickle brine
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tbsp dill or parsley
- 2 tbsp capers
- 1 shallot
- ½ tsp honey
- 2 tbsp sour cream
- ¼ cayenne pepper
- Salt and black pepper
Instructions
- If you prefer a smoother sauce, blend the cottage cheese for a few seconds using a food processor or blender. Otherwise, keep it chunky for more texture.
- Stir in all the remaining ingredients until well combined.
- Taste and adjust the seasoning: more brine or lemon juice for brightness, more honey if it’s too sharp, or more cayenne for a bolder kick.
- Chill for 30 minutes to let flavors meld, then serve cold.
Notes
Nutrition
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Conclusion
This easy homemade tartar sauce (without mayo) is not just for chicken nuggets. It is a delicious condiment that serves triple duty as a dip, spread, and drizzle. If it’s crispy, roasted, or fishy… you need this tartar sauce.
FAQ
Can tartar sauce be frozen?
Not recommended. Due to the dairy and fresh herbs, the texture of the dish changes when it is frozen and thawed. It’s best kept chilled and enjoyed fresh.
Can I make it without a blender or food processor?
Totally. If you’re good with a slightly chunkier texture, just stir everything together in a bowl. For a smoother texture, you can pulse the cottage cheese before adding the remaining ingredients.
Can I use mayo instead of cottage cheese?
Yes, you can! Mayo will make the sauce richer, creamier, and more calorie-dense. The cottage cheese adds protein and a lighter tang, so it depends on your texture and nutrition goals.
Why Is Tartar Sauce Called Tartar Sauce?
Despite its name, tartar sauce doesn’t come from the Tatars—but they did help inspire it. The name traces back to the “steak tartare” dish, which was originally served with a tangy, creamy sauce on the side. That sauce eventually became known as sauce tartare, and over time, it evolved into the pickle-y, herby mayo-based condiment we now recognize as tartar sauce.
So, in short, it’s named after a sauce that was named after a dish that was (kind of loosely) named after a group of people. Classic culinary game of telephone.
