Homemade Tartar Sauce

Save this recipe on:

I’ve always believed that the simplest things in the kitchen can bring the most joy, and nothing proves that more than a good homemade tartar sauce. I used to reach for the store-bought kind out of habit, but once I made it from scratch, there was no going back. The brightness of lemon, the tang from the pickles, and the herby kick of fresh dill blend together into a creamy, crave-worthy dip that’s ready in minutes.

I love serving this with crispy fish sticks, fried shrimp, or even roasted potatoes. It’s a game-changer on fish sandwiches, too. What I like most is that I can tweak it every time—sometimes with extra capers, sometimes with a bit of hot sauce. It’s endlessly versatile, incredibly fresh, and honestly, it just tastes better than anything in a jar.

Why You’ll Love This Homemade Tartar Sauce

This sauce is all about bold flavor with minimal effort. You’re in control of the ingredients, so it’s fresher and cleaner than pre-made versions. The balance of creaminess, tanginess, and zesty lemon makes it a perfect companion for fried or grilled seafood. Plus, it takes less than 10 minutes to whip up and holds beautifully in the fridge.

What Kind of Pickles Should I Use?

For classic tartar sauce flavor, go with dill pickles. They give that briny punch you expect. If you prefer a touch of sweetness, bread-and-butter pickles will work too. Just avoid anything too spicy or heavily seasoned—it can throw off the balance. Mince them finely so you get flavor in every bite without overpowering the sauce.

Options for Substitutions

• No fresh dill? Use dried, but cut the amount in half.
• No lemon? White vinegar or a dash of pickle juice can add tang.
• Dairy-free? Use a vegan mayo substitute.
• Want it spicy? Stir in a little Dijon mustard, horseradish, or hot sauce.
• No capers? Totally optional, but if you like that extra burst of briny flavor, they’re a great addition.

---

Ingredients for this Homemade Tartar Sauce

• Mayonnaise – This is the creamy base that holds everything together. Choose a good-quality mayo for the best flavor.
• Dill Pickles – Chopped finely, they bring tang, crunch, and that iconic tartar zing.
• Fresh Dill – Adds a pop of herby freshness that lifts the whole sauce.
• Lemon Juice – Brightens and balances the richness with a citrusy note.
• Capers (optional) – For a salty, briny kick that deepens the flavor.
• Dijon Mustard – Offers subtle heat and complexity.
• Garlic Powder – Rounds out the flavor with a savory depth.
• Salt & Pepper – Essential seasonings to bring everything together.

---

Step 1: Prep Your Ingredients

Finely chop the dill pickles and fresh dill. If you’re using capers, give them a rough chop too. The goal is to make sure every bite has a bit of everything without overwhelming the texture.

Step 2: Combine the Base

In a medium bowl, add 1 cup of mayonnaise. This is the base for the entire sauce, so make sure it’s creamy and smooth.

Step 3: Add the Flavor Layers

Mix in 2 tablespoons of chopped dill pickles, 1 tablespoon of fresh dill, 1 teaspoon of Dijon mustard, and 1 teaspoon of lemon juice. If you’re including capers, add about 1 teaspoon here as well.

Step 4: Season

Sprinkle in 1/4 teaspoon garlic powder, and season with salt and freshly cracked pepper to taste. Stir everything well until fully combined.

Step 5: Chill to Marry Flavors

Cover the bowl and refrigerate the sauce for at least 30 minutes. This resting time lets the flavors develop and meld together beautifully.

Step 6: Serve and Enjoy

Give it a final taste. Adjust lemon or salt if needed. Serve cold with your favorite seafood dishes, roasted veggies, or as a sandwich spread.

---

How Long to Prepare Homemade Tartar Sauce

Making this tartar sauce is quick and painless, taking no more than 10 minutes of active time. All it takes is some chopping, stirring, and a bit of seasoning to bring it together.

To let the flavors fully develop, it’s best to let the sauce rest in the fridge for at least 30 minutes before serving. This step is optional but highly recommended if you want the ingredients to really marry. So from start to finish, the total time is roughly 40 minutes, with only a small portion being hands-on.

---

Tips for Perfect Homemade Tartar Sauce

• Use high-quality mayo for the best creamy texture.
• Don’t skip the fresh dill—it adds a bright, herbal contrast.
• Let it chill before serving to enhance the flavors.
• Finely chop pickles to ensure they blend well with the creamy base.
• Taste and tweak: add more lemon, pickles, or salt to suit your palate.

---

Watch Out for These Mistakes While Cooking

• Over-chopping pickles – Too much liquid can make the sauce runny.
• Skipping the chill time – It won’t taste as rich or cohesive.
• Using sweet pickles if you want classic flavor – Stick to dill unless you prefer a sweeter taste.
• Over-seasoning – Remember, pickles and capers already add salt.
• Not drying pickles/capers – Drain excess brine before adding.

---

What to Serve With Homemade Tartar Sauce?

1. Crispy Fish Fillets

Golden fried or air-fried white fish pairs beautifully with this tangy sauce.

2. Crab Cakes

The creamy tartar balances out the richness of seafood patties.

3. French Fries

Dip crispy fries right into the sauce for a zesty twist on the usual.

4. Fish Tacos

Add a dollop for creamy texture and bright flavor.

5. Roasted Veggies

Especially great with roasted potatoes or asparagus.

---

Storage Instructions

Refrigeration: Keep homemade tartar sauce in an airtight container in the fridge. It will stay fresh for up to one week. Always stir before using to reincorporate the ingredients.

Avoid Freezing: Freezing isn’t recommended as mayonnaise tends to separate and ruin the texture upon thawing.

Storage Tip: Store it in a glass jar or container with a tight-fitting lid to keep the flavors locked in and the sauce fresh.

---

Estimated Nutrition

Per 2-tablespoon serving (approximate):

• Calories: 130
• Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 180mg
• Carbohydrates: 1g
• Sugar: 0g
• Protein: 0g

---

Frequently Asked Questions

What type of mayonnaise works best?

Full-fat mayonnaise gives the creamiest texture, but you can use light mayo or vegan mayo as needed.

Can I make it in advance?

Absolutely. It’s actually better after sitting for a few hours or overnight.

How long does homemade tartar sauce last?

Stored in the fridge, it stays fresh for up to 7 days.

Can I use dried herbs instead of fresh dill?

Yes, use half the amount if substituting dried herbs since they’re more concentrated.

Is this sauce gluten-free?

Yes, as long as your mayo and mustard are gluten-free, the entire recipe is safe for gluten-free diets.

---

Conclusion

Homemade tartar sauce is one of those simple, satisfying recipes that adds major flavor to your meals. It’s creamy, tangy, and customizable—perfect for seafood, fries, sandwiches, and more. Best of all, it’s quick to make and stays delicious for days. Once you try it, you’ll never go back to the store-bought version.

---

Print

Save this recipe on: