Tartar Sauce Recipe - Easy Homemade In 5 Minutes

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I used to grab jarred tartar sauce from the grocery store without giving it much thought. Then one evening, I decided to make my own from scratch while preparing fish and chips, and I couldn’t believe how much better it tasted.

This homemade tartar sauce recipe is tangy, creamy, and perfectly balanced. It takes just 5 minutes to whip up with ingredients you probably already have in your fridge.

The best part is you can control exactly what goes into it. No mystery preservatives or high fructose corn syrup here.

Quick Recipe Summary
Prep Time	5 minutes
Cook Time	0 minutes
Total Time	5 minutes
Servings	1 cup (about 16 tablespoons)
Difficulty Level	Easy

Table of Contents

Why You’ll Love This Tartar Sauce Recipe

This tartar sauce is incredibly simple to make and tastes restaurant-quality. Unlike store-bought versions that can sit on shelves for months, this fresh sauce has a bright, tangy flavor that really shines.

I love that you can adjust the ingredients to your personal taste.

Want it tangier? Add more lemon juice or pickles.

Prefer it creamier? A little extra mayo does the trick.

Ready in 5 minutes: Mix everything in a bowl and you’re done. No cooking required.
Customizable: Adjust the tanginess, sweetness, or herby notes to match your preferences.
Cost-effective: Making it at home costs a fraction of what you’d pay for a tiny jar at the store.
Tastes fresher: The flavors are brighter and more vibrant than anything store-bought.
Perfect for seafood: This sauce was made for fried fish, crab cakes, and shrimp.

I used to think Cocktail Sauce was my favorite seafood accompaniment, but this tartar sauce has become a close second.

Ingredients

These simple ingredients come together to create a tangy, creamy sauce that elevates any seafood dish. I always use full-fat mayonnaise for the richest flavor.

1 cup (240g) mayonnaise: The creamy base that holds everything together. Use good quality mayo for the best results.
2 tablespoons (30ml) finely chopped dill pickles: Adds that classic tangy crunch. You can use sweet pickles if you prefer a sweeter sauce.
1 tablespoon (15ml) pickle juice: Extra tanginess and a bit of brine flavor.
1 tablespoon (15ml) capers, drained and chopped: These salty little flavor bombs add a sophisticated briny note.
1 tablespoon (15ml) fresh lemon juice: Brightens up all the flavors and cuts through the richness of the mayo.
1 teaspoon (5ml) Dijon mustard: Adds depth and a subtle spicy note.
1 tablespoon (4g) fresh dill, finely chopped: Fresh herbs make all the difference. Dried dill doesn’t have the same brightness.
1 tablespoon (4g) fresh parsley, finely chopped: Adds a fresh, grassy note that balances the richness.
1 teaspoon (5ml) Worcestershire sauce: A secret ingredient that adds umami depth.
1/2 teaspoon (1g) garlic powder: Subtle garlic flavor without the harshness of raw garlic.
1/4 teaspoon (0.5g) onion powder: Adds savory depth.
1/4 teaspoon (1g) salt: Enhances all the flavors.
1/4 teaspoon (0.5g) black pepper: A bit of heat to round things out.
1/4 teaspoon (1ml) hot sauce (optional): I like adding a few dashes for a subtle kick.

Kitchen Equipment Needed

One of the best things about this recipe is how minimal the equipment needs are. You probably have everything already.

Mixing bowl: A medium-sized bowl works perfectly for combining all the ingredients.
Whisk or fork: For stirring everything together smoothly.
Cutting board: For chopping the pickles, capers, and fresh herbs.
Chef’s knife: A sharp knife makes quick work of chopping.
Measuring spoons: For accurate measurements.
Measuring cup: To measure the mayonnaise.
Airtight container: For storing leftover sauce in the refrigerator.
Citrus juicer (optional): Makes getting fresh lemon juice easier, though you can squeeze by hand.

Recommended Products for This Recipe

After making tartar sauce countless times, I’ve found a few products that genuinely make a difference in the final result. These aren’t necessary, but they’ll take your sauce from good to exceptional.

1. Duke’s Real Mayonnaise

This mayonnaise has a richer, tangier flavor than most brands because it contains more egg yolks and no added sugar. I tested this tartar sauce with four different mayonnaise brands, and Duke’s produced the creamiest, most flavorful results every single time.

Get it on Amazon

2. Mezzetta Italian Capers

These capers are consistently plump and packed with flavor. I’ve had too many jars of sad, shriveled capers that added nothing but salt to my sauce, but Mezzetta capers have that perfect briny pop that makes tartar sauce special.

Get it on Amazon

3. Wüsthof Classic 8-Inch Chef’s Knife

Finely chopping pickles, capers, and fresh herbs is so much easier with a truly sharp knife. This German-made blade holds its edge beautifully and makes prep work feel effortless instead of tedious.

Get it on Amazon

4. OXO Good Grips Glass Airtight Container

Tartar sauce stays fresh longer when stored properly, and these glass containers create an airtight seal that keeps oxygen out. Plus, the glass doesn’t absorb odors like plastic can, so your sauce tastes fresh even a week later.

Get it on Amazon

Step-by-Step Instructions: How to Make Tartar Sauce

Making tartar sauce is wonderfully straightforward. The key is chopping everything finely so the flavors distribute evenly throughout the sauce.

1. Prepare Your Ingredients

Finely chop the dill pickles into small pieces, about 1/8-inch cubes. You want them small enough to distribute evenly but large enough to provide texture.
Drain the capers and pat them dry with a paper towel, then chop them finely. I learned this step the hard way when excess caper brine made my first batch too watery.
Finely chop the fresh dill and parsley. Roll the herbs together and slice through them multiple times to get a fine mince.
Juice half a lemon to get about 1 tablespoon of fresh lemon juice. Strain out any seeds.
Measure out the pickle juice from your jar of pickles.

2. Combine the Base

Add the mayonnaise to a medium mixing bowl.
Add the Dijon mustard to the mayonnaise.
Add the lemon juice and pickle juice.
Add the Worcestershire sauce.
Whisk everything together until smooth and well combined. The mixture should be creamy and uniform in color.

3. Add the Flavorful Mix-Ins

Fold in the chopped pickles, distributing them evenly throughout the sauce.
Add the chopped capers and stir them in.
Mix in the fresh dill and parsley. These herbs add bright, fresh flavor that makes homemade tartar sauce so much better than store-bought.

4. Season to Perfection

Add the garlic powder, onion powder, salt, and black pepper to the bowl.
If using hot sauce, add it now. Start with just a few dashes and add more if you want extra heat.
Stir everything together thoroughly, making sure all the seasonings are evenly distributed.
Taste the sauce and adjust the seasonings as needed. I usually add a pinch more salt or an extra squeeze of lemon juice depending on my mood.

5. Let It Rest

Transfer the tartar sauce to an airtight container or leave it in the mixing bowl and cover it tightly with plastic wrap.
Refrigerate for at least 30 minutes before serving. This resting time allows all the flavors to meld together beautifully.
The sauce will keep in the refrigerator for up to 1 week. Give it a quick stir before using if it has separated slightly.

For another fantastic sauce option, try this Yum Yum Sauce next time you’re cooking seafood.

Tips for The Best Tartar Sauce

After making this sauce dozens of times, I’ve picked up some tricks that consistently produce the best results. These small details make a big difference.

Use full-fat mayonnaise: Light mayo doesn’t have the same rich, creamy texture. The extra fat content makes the sauce silkier and more luxurious.
Chop everything finely and uniformly: This ensures every bite has a balanced distribution of flavors. Large chunks can overpower individual bites.
Fresh herbs are non-negotiable: Dried herbs simply don’t provide the same bright, vibrant flavor. I tried it once with dried dill and the sauce tasted flat.
Let it rest before serving: The 30-minute rest in the refrigerator allows the flavors to marry. The difference between freshly made and rested sauce is remarkable.
Adjust the tanginess: If you want it tangier, add more pickle juice or lemon juice. For a milder sauce, reduce these slightly.
Make it ahead: This sauce actually tastes better the next day after the flavors have had time to develop.
Pat capers dry: Excess brine can make the sauce too thin and salty. A quick pat with paper towels prevents this.
Room temperature ingredients mix better: If your mayo is very cold, let it sit out for 10 minutes before mixing. It will combine more smoothly.
Start with less salt: You can always add more, but you can’t take it out. The pickles and capers already add saltiness.
Use a sharp knife: A dull knife crushes herbs instead of cutting them cleanly, which bruises them and diminishes their flavor.

What to Serve with Tartar Sauce

While this sauce is a natural pairing for seafood, I’ve discovered it’s surprisingly versatile. Here are my favorite ways to use it beyond the traditional fish and chips.

Old Fashioned Salmon Patties: The tangy sauce cuts through the richness of the salmon beautifully.
Salmon Croquettes Soul Food: A Southern classic that needs this creamy accompaniment.
Fish tacos: Drizzle it over grilled or fried fish tacos for extra creaminess and tang.
Lobster Rolls: Mix it with the lobster meat for an elevated twist on the classic.
Crab cakes: The traditional pairing that never gets old. The sauce’s tanginess balances the sweet crab meat.
Fried shrimp: Whether popcorn shrimp or jumbo prawns, tartar sauce is the perfect dip.
Deviled Eggs: Use it in place of plain mayo for a more complex filling.
Veggie burgers: It adds moisture and flavor to plant-based patties.
Grilled vegetables: Try it as a dip for grilled zucchini, asparagus, or cauliflower.
Onion Rings: A less traditional but surprisingly delicious pairing.

Variations of Tartar Sauce

Once you’ve mastered the classic version, these variations let you customize the sauce to match different dishes or flavor preferences. I keep the proportions similar but swap in different ingredients.

Spicy tartar sauce: Add 1-2 teaspoons of sriracha or your favorite hot sauce, plus a pinch of cayenne pepper. This version is fantastic with fried catfish.
Cajun tartar sauce: Mix in 1 teaspoon of Cajun seasoning and a pinch of smoked paprika for a Southern twist.
Sweet tartar sauce: Use sweet pickle relish instead of dill pickles and add 1/2 teaspoon of sugar. This pairs well with fried chicken tenders.
Lemon-dill tartar sauce: Double the fresh dill and add an extra teaspoon of lemon zest for a brighter, more herbaceous sauce.
Garlic lover’s tartar sauce: Add 1-2 cloves of finely minced fresh garlic and increase the garlic powder to 1 teaspoon.
Old Bay tartar sauce: Stir in 1 teaspoon of Old Bay seasoning for a Maryland-style seafood sauce.
Greek-style tartar sauce: Replace the dill pickles with chopped Kalamata olives and add 1/2 teaspoon of dried oregano.
Avocado tartar sauce: Mash half a ripe avocado and mix it into the sauce for extra creaminess and a beautiful green color.
Smoky tartar sauce: Add 1/2 teaspoon of smoked paprika and a few drops of liquid smoke for a barbecue-friendly version.
Tarragon tartar sauce: Replace the dill with fresh tarragon for a more refined, French-inspired sauce that’s perfect with poached fish.

You might also enjoy: Alabama White Sauce Recipe

Storage and Reheating

Proper storage keeps your tartar sauce fresh and flavorful for days. Since this is a cold sauce, there’s no reheating involved, just some storage guidelines.

Refrigerator storage: Transfer the sauce to an airtight container and store it in the refrigerator for up to 1 week. Glass containers work best because they don’t absorb odors.
Stir before using: The ingredients may separate slightly during storage. Give it a quick stir to recombine everything before serving.
Don’t freeze: Freezing causes the mayonnaise to separate and become watery when thawed. The texture will never recover, so I don’t recommend it.
Check for freshness: If the sauce develops an off smell, changes color, or shows any signs of mold, discard it immediately.
Keep it cold: Don’t leave tartar sauce at room temperature for more than 2 hours. Mayonnaise-based sauces are perishable and need to stay chilled.
Use clean utensils: Always use a clean spoon when scooping out sauce. Double-dipping introduces bacteria that can spoil it faster.
Store away from strong odors: Tartar sauce can absorb flavors from other foods in the fridge, so keep it sealed tightly.
Make smaller batches: If you’re cooking for one or two people, consider halving the recipe. Freshly made sauce always tastes better than week-old sauce.

Nutritional Facts

Per 2-tablespoon serving (approximately 30g):

Calories: 140
Total Fat: 15g
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 280mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0.5g
Protein: 0.5g
Vitamin A: 2% DV
Vitamin C: 4% DV
Calcium: 1% DV
Iron: 2% DV

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Another delicious sauce to try: Bang Bang Sauce Recipe

Health Benefits of Key Ingredients

While tartar sauce is definitely an indulgent condiment, some of its ingredients do offer nutritional benefits. Everything in moderation, right?

Capers: These tiny flavor powerhouses are surprisingly nutritious. They’re low in calories but high in antioxidants, particularly quercetin, which has anti-inflammatory properties. Capers also contain vitamins K and A, plus minerals like iron and copper.
Fresh herbs (dill and parsley): Both herbs are excellent sources of vitamin C, vitamin K, and various antioxidants. Parsley is particularly high in vitamin A, while dill has been traditionally used to aid digestion. Fresh herbs also add flavor without adding sodium or calories.
Lemon juice: Rich in vitamin C and antioxidants, lemon juice supports immune function and may help with iron absorption. The citric acid in lemons also acts as a natural preservative, helping keep the sauce fresh longer.
Pickles: Fermented pickles (look for naturally fermented varieties) contain probiotics that support gut health. Even non-fermented pickles add flavor with minimal calories and provide small amounts of vitamin K.
Garlic powder: While not as potent as fresh garlic, garlic powder still contains allicin, a compound known for its potential cardiovascular benefits and immune-boosting properties.

FAQs About Tartar Sauce

1. Can I use Greek yogurt instead of mayonnaise to make it healthier?

Yes, you can substitute half or all of the mayonnaise with Greek yogurt for a lighter version. The sauce will be tangier and slightly less rich.

If you replace all the mayo, add a tablespoon of olive oil to maintain some of the creamy texture. I’ve made it this way when trying to lighten up my meals, and while it’s different, it’s still delicious.

2. What’s the difference between tartar sauce and remoulade?

While both are mayonnaise-based sauces served with seafood, remoulade typically includes paprika, cayenne, and hot sauce for more heat and spice. Tartar sauce is milder and focuses on pickles, capers, and fresh herbs.

Remoulade has Louisiana Creole origins, while tartar sauce is more British in heritage. Think of remoulade as tartar sauce’s spicier cousin.

3. Can I make tartar sauce without capers?

Absolutely. If you don’t have capers or don’t like them, you can leave them out or substitute with finely chopped green olives.

The sauce will still be delicious, just slightly less briny. I’ve done this when I’ve run out of capers, and the result is still way better than store-bought.

4. Why does my tartar sauce taste bland?

Bland tartar sauce usually needs more acid or salt. Add an extra squeeze of lemon juice, a splash more pickle juice, or a pinch of salt.

Also make sure you’re using fresh herbs rather than dried, as they provide much brighter flavor. Taste as you go and adjust the seasonings to your preference.

5. Can I use sweet pickles instead of dill pickles?

Yes, sweet pickles create a sweeter version of tartar sauce that some people prefer. This variation pairs particularly well with fried chicken or fish sticks.

You can also use a combination of both sweet and dill pickles for a balanced flavor. I sometimes do half and half when I’m serving the sauce to guests with different preferences.

Final Thoughts

Making your own tartar sauce at home is one of those small changes that makes a surprisingly big impact on your meals. Once you taste the fresh, tangy, perfectly balanced flavor, you’ll never want to go back to jarred sauce again.

This recipe has become such a staple in my kitchen that I always keep the ingredients on hand. It takes just a few minutes to make, and the payoff is incredible.

I hope you’ll give this tartar sauce recipe a try the next time you’re making fish, crab cakes, or even just looking for a tasty dip for vegetables. Feel free to adjust the ingredients to match your taste preferences.

If you make this recipe, I’d love to hear how it turned out! Drop a comment below and let me know what you served it with or if you tried any of the variations.

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Homemade Tartar Sauce Recipe

Why You’ll Love This Tartar Sauce Recipe

Ingredients

Kitchen Equipment Needed