In a pinch when out of tartar sauce I’ve mixed green relish with mayo and it’s, passable.
For that matter, mayo with hot sauce and ketchup was my accompaniment to some otherwise bland pizza and tater tots this afternoon.
Microwave Hollandaise sauce. Can go wrong easily, but when I wanted it quick it works fairly well. Just have to tend the microwave every 15-20 seconds to mix it before it coagulates. But it’s done its job more than once for me.
Alfredo sauce:
500 grams of heavy cream with salt to taste heated to boiling on medium heat. Boil for 3 minutes. Add 250 grams of shredded real parmesan (don’t use bagged or canned as the cellulose added may fuck up the consistency of the sauce). Turn off the heat and mix until fully melted. Let the sauce sit for 5-10 minutes before adding to 500 grams of pasta. Feeds 4.
I make something like this, only I use milk instead of heavy cream and I add a bunch of garlic powder. I call it alfraudo sauce.
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Being human is terribly interesting in the way I can simultaneously hate and love something at the same time. 👍
A personal variation on this: a dollop or two of cream cheese added as the cream is heating gives a nice texture boost, imo.