Skip the store-bought stuff—this homemade Tartar Sauce is zesty, creamy, and packed with flavor from dill pickles, lemon juice, and herbs. It’s the perfect pairing for crispy fish, crab cakes, and more. Ready in just 15 minutes, it’s a must-have condiment in any kitchen.
Why You’ll Love This Recipe
This homemade Tartar Sauce is a game changer. With its fresh ingredients, it’s a far cry from the store-bought versions that often contain preservatives. The combination of creamy mayonnaise, tangy dill pickles, and a squeeze of lemon creates a flavorful sauce that’s perfect for all your seafood dishes. Plus, it’s customizable—add more pickles or lemon juice to suit your taste. Whether you’re serving it with fried fish, crab cakes, or a simple seafood platter, this tartar sauce brings the perfect balance of tangy and creamy to any dish.
Ingredients
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1 cup mayonnaise
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1 cup dill pickles, finely chopped
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1 tablespoon fresh or frozen dill (or substitute 1 tbsp chopped fresh parsley)
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1 teaspoon lemon juice
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1 teaspoon sugar
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¼ teaspoon freshly ground black pepper
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2 tablespoons finely chopped onion (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a medium bowl, combine mayonnaise, chopped pickles, dill or parsley, lemon juice, sugar, pepper, and onion if using.
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Stir well until fully incorporated.
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Taste and adjust by adding more lemon juice or pickles if desired.
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Cover and refrigerate until ready to serve. Best enjoyed chilled alongside fish sticks, crab cakes, or grilled seafood.
Servings and Timing
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Prep Time: 15 minutes
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Cooking Time: —
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Total Time: 15 minutes
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Servings: 8 servings
Variations
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Herb variation: For an extra herbaceous flavor, you can add a teaspoon of fresh chopped chives or tarragon to the tartar sauce.
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Spicy version: Add a few dashes of hot sauce or a pinch of cayenne pepper to give the sauce a spicy kick.
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Vegan version: Swap out the mayonnaise for a plant-based mayo to make the sauce vegan-friendly.
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Add capers: For a briny twist, incorporate a tablespoon of finely chopped capers.
Storage/Reheating
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Storage: Store tartar sauce in an airtight container in the refrigerator for up to 1 week. The flavors will continue to meld and improve after sitting for a few hours.
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Reheating: This sauce is best enjoyed cold, so no need to reheat. Just make sure to stir it well before serving if it’s been sitting in the fridge.
FAQs
1. Can I use relish instead of dill pickles?
Yes, you can substitute dill relish for the chopped dill pickles, but it may add more sweetness. Adjust the sugar accordingly if you prefer a tangier flavor.
2. Can I use low-fat mayonnaise?
Yes, you can use low-fat or even fat-free mayonnaise, though the sauce may be slightly less creamy.
3. How can I make this sauce spicier?
To make the sauce spicier, add a dash of hot sauce, cayenne pepper, or even finely chopped jalapeños for a zesty kick.
4. Can I make this sauce ahead of time?
Yes! In fact, making it ahead of time allows the flavors to meld and develop even more. Just store it in the fridge until you’re ready to serve.
5. Can I freeze tartar sauce?
It’s not recommended to freeze tartar sauce as mayonnaise-based sauces don’t typically freeze well and may separate upon thawing.
6. Can I use fresh dill instead of dried?
Yes, fresh dill works great in this recipe! If using fresh, you may need to use about three times the amount of dried dill (3 tablespoons of fresh dill for every tablespoon of dried).
7. Is tartar sauce only for seafood?
While it’s most commonly paired with seafood, you can use tartar sauce as a dip for veggies, fries, or even as a sandwich spread for a tangy twist.
8. Can I leave out the onion?
Yes, the onion is optional in this recipe, so you can skip it if you prefer a smoother, less pungent flavor.
9. How can I thicken the tartar sauce?
If you prefer a thicker sauce, you can add more mayonnaise or reduce the lemon juice slightly.
10. What can I serve this tartar sauce with?
This tartar sauce pairs perfectly with fish sticks, fried shrimp, crab cakes, fish fillets, or even veggie fritters and roasted potatoes.
Conclusion
Homemade Tartar Sauce is a simple yet essential condiment to have on hand in your kitchen. It’s fresh, zesty, and creamy, offering the perfect balance of flavors to complement your favorite seafood dishes. Whether you’re dipping crispy fish fillets, spreading it on a sandwich, or pairing it with crab cakes, this easy-to-make sauce will elevate your meal every time. Give it a try, and you’ll never reach for the store-bought jar again!
Print
Tartar Sauce
- Total Time: 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Skip the store-bought stuff—this homemade Tartar Sauce is zesty, creamy, and packed with flavor from dill pickles, lemon juice, and herbs. It’s the perfect pairing for crispy fish, crab cakes, and more. Ready in just 15 minutes, it’s a must-have condiment in any kitchen.
Ingredients
- Tartar Sauce:
- 1 cup mayonnaise
- 1 cup dill pickles, finely chopped
- 1 tablespoon fresh or frozen dill (or substitute 1 tbsp chopped fresh parsley)
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped onion (optional)
Instructions
- Combine Ingredients: In a medium bowl, combine mayonnaise, chopped pickles, dill or parsley, lemon juice, sugar, pepper, and onion if using.
- Mix: Stir well until fully incorporated.
- Adjust Taste: Taste and adjust by adding more lemon juice or pickles if desired.
- Chill: Cover and refrigerate until ready to serve. Best enjoyed chilled alongside fish sticks, crab cakes, or grilled seafood.
Notes
- For extra tang, try adding a dash of hot sauce or a pinch of cayenne pepper.
- Can be stored in the refrigerator for up to 1 week.
- For a twist, you can add finely chopped capers for more briny flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 196
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
