Condiments are one of the best parts of eating. A sauce allows you to customize anything you eat and make it your own. Additionally, the right condiment can take your meal to the next level.
Condiments are commonly associated with hamburgers, hotdogs, and BBQ. However, it is easy to forget how well sauces go with seafood.
I’ve spent hours eating my way through all the possible seafood and condiment combinations I could think of to come up with my choices for the best condiments for seafood.
This list has something for everyone and every preference. I promise that none of these condiments or sauces will disappoint, and I encourage you to try them all. Some of them might even surprise you.
Tartar sauce is a timeless classic condiment for seafood. Originally a French sauce, it has become popular worldwide.
It is creamy and acidic, making it the perfect partner for your favorite fish. The capers and pickles in tartar sauce add a nice salty crunch that takes it to the next level.
You can take tartar sauce to the next level with your favorite herbs, lemon juice, or olives.
I like to use tartar sauce on fish tacos, salmon burgers, and as a dipping sauce for fried shrimp.
It is also great for fish and chips. I think tartar sauce is one of the most versatile condiments for seafood.
Although less diverse, the cocktail sauce is another classic condiment for seafood.
This sauce is a little sweet, a bit spicy, and a tiny bit tangy. This sauce is perfect for all types of shrimp, crab, and lobster.
Cocktail sauce is an invention of the 20th century—many credit this sauce to the British chef Fanny Cradock. However, there is evidence that it appeared in earlier cookbooks.
One of the things that I love about cocktail sauce is that it is so easy to make. You make this sauce with ketchup or chili sauce and horseradish.
Some common additions are lemon juice, Worcestershire sauce, and tabasco, and I enjoy adding all three.
Mignonette sauce is a must-try condiment if you enjoy oysters as much as I do.
This sauce is a classic addition to oysters on the half shell. This sauce is made of vinegar, shallots, and lemon juice and perfectly balances out the salty-ocean flavor of raw oysters.
It is believed that mignonette sauce was invented in the 19th century by a French chef who wanted to add a little something extra to his oysters.
He chose vinegar, shallots, and lemon juice because they are traditionally used to balance out seafood flavors.
Although this seafood condiment is not as versatile as some of the other sauces on this list, it pairs perfectly with oysters. The perfection of this pairing is what earned it a spot on this list.
If you have ever had southern seafood, you know how delicious Remoulade is.
This delightful sauce is basically a mayonnaise that you have launched on a rocket to the next level.
It is served on everything from seafood sandwiches to french fries and crab cakes. I think it goes well with everything.
Like many other condiments on this list, it originated in France, but Louisiana made it its own. This sauce starts with mayonnaise, herbs, and pickles.
Louisiana style remoulade often includes mustard, cajun seasoning, and (my personal favorite) horseradish.
The most common additions to this sauce are mustard, pickles, paprika, and cayenne pepper. However, you can also find it made with horseradish, garlic, hot sauce, and lemon juice.
The variations are endless, which is part of what makes Remoulade so unique.
Old Bay Sauce
Old Bay seasoning is a classic seafood seasoning. It is the perfect addition to a seafood boil and crabs.
However, many people don’t know that you can turn it into a sauce that perfectly complements most seafood.
You make Old Bay sauce with mayonnaise, ketchup, and old bay seasoning. It is spicy, salty, and a little bit sweet.
I love to use it as a dipping sauce for crab cakes and shrimp. You can also use it as a spread or on fish tacos.
If you are looking for a seafood condiment that is a little bit different, give Old Bay sauce a try. You will be glad that you did.
Sweet and Sour Sauce
Sweet and sour sauce has its origins in Asian cuisine, but this combination has become popular worldwide.
In my opinion, sweet and sour sauce goes well on just about everything, including seafood.
You make Sweet and sour sauce with vinegar, sugar, ketchup, and soy sauce. It is sweet, tangy, and slightly salty.
I love using it as a dipping sauce for shrimp and crab. You can also use it as a glaze for fish or chicken.
This sauce is an excellent addition to seafood because it adds a little sweetness to balance out the saltiness of the sea.
Romesco sauce is what ketchup dreams of growing up to be. This sauce has its origins in the Spanish region of Catalonia. It was specifically made to be eaten with fish.
You make this delicious sauce with roasted red peppers, almonds, garlic, olive oil, and vinegar.
It is thick, creamy, and slightly sweet. I love to use it as a dipping sauce for shrimp and fish.
Romesco sauce is the perfect addition to seafood because it enhances the fish’s natural flavors.
The bright red color is also a great contrast to many of the light-colored fish that it can accompany.
Comeback sauce has the best name of any sauce on this list and has the flavor to back it up. Like Remoulade, the South made this sauce famous.
This sauce is easy to make because the ingredients are things that almost everyone already has in their fridge.
You make this sauce with mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce.
It is tangy, slightly sweet, and a little bit spicy. I love to use it as a dipping sauce for fried shrimp and fish.
Comeback sauce is the perfect condiment for seafood because it has a little bit of everything.
Salmoriglio is a special Italian sauce that goes perfectly with fish. Some people call it spicy, but I prefer the word vibrant. This sauce contains garlic, olive oil, oregano, and lemon juice.
It is herby, slightly spicy, and acidic. I love to use it as a marinade for fish and shrimp. You can also use it as a salad dressing or as a dipping sauce.
Salmoriglio is the perfect addition to seafood because it enhances the flavor of the fish.
If you prepare this sauce at home, I recommend making it as close to serving time as possible.
The flavors change when you store this sauce for an extended time. It doesn’t go bad, but it is best when fresh.
Boom Boom Sauce
Boom boom sauce is another variation of mayonnaise that takes mayo to another planet.
This sauce is slightly spicy, although I prefer to make mine quite hot. You can make this easy with the ingredients in your pantry, and it comes together quickly.
It is an excellent way to take your fish sticks or fish sandwich to the next level.
This sauce contains mayonnaise, sriracha, sweet chili sauce, and lime juice. It is spicy, slightly sweet, and a little bit tangy. I love to use it as a dipping sauce for shrimp and fish.
Boom boom sauce adds a little bit of everything to seafood. The mayonnaise makes it creamy, the sriracha adds the perfect amount of spice, and the sweet chili sauce and lime juice give it a little sweetness and acidity.
To wrap up this list of the best condiments for seafood, I decided to close with a classic sauce.
It is impossible to go wrong with herb butter. I honestly could drink this stuff straight.
This sauce contains butter, garlic, herbs, and lemon juice. It is creamy, herby, slightly acidic, and somewhat salty.
I love to use it as a dipping sauce for shrimp and crab. I also love using it as a sauce for seafood pasta or toasting the bread for a seafood sandwich.
Herb butter is the perfect addition to seafood because it brings out the fish’s natural flavors.