My Homemade Tartar Sauce recipe is quick to prepare and delivers the same bright, creamy flavor you expect from store-bought jars—without the preservatives. It relies on just a few common ingredients (not counting salt and pepper) and comes together in minutes, then improves as it chills. Keep this recipe in your repertoire for fried fish nights or any time you want a tangy, herb-forward condiment.
Homemade Tartar Sauce Recipe
Tartar sauce is most commonly paired with fried seafood, and for good reason: its tangy, creamy profile complements the richness and crispness of fried fish. But the sauce is versatile and works well as a spread for sandwiches, a dip for roasted vegetables, or a bright finish for grilled shrimp. Making tartar sauce at home means you control the acidity, herbs, and crunch so it matches your meal perfectly.
This recipe can be made with plain mayonnaise or with a garlic-forward aioli depending on whether you want a classic, mild base or an extra savory note. Both options are delicious; use what you have or make a quick blender aioli for a garlicky twist.
Simple to assemble yet full of flavor, homemade tartar sauce elevates everything from fish sandwiches to roasted potatoes. Store it refrigerated and use within several days for the best flavor and freshness.
Why You’ll Love This Recipe
- Fresh, balanced flavor — Lemon and dill brighten the mayonnaise for a clean, tangy bite.
- Minimal ingredients — A handful of pantry staples gives you a restaurant-quality condiment.
- Customizable — Easily adjust dill, lemon, or pickle to suit your taste; add capers, shallot, or a dash of mustard if you like.
- Make-ahead convenience — Flavors meld in the fridge; it often tastes better after a few hours.
- Highly versatile — Great with fried fish, fish tacos, shrimp, sandwiches, fries, or as a dip for vegetables.
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Recipe Shopping List
You likely have most of these items on hand. For precise quantities, see the ingredient list in the recipe card below.
- Mayonnaise — The creamy base; regular or light works depending on preference.
- Diced dill pickle — Adds texture and tang; chopped cornichons or sweet relish are acceptable substitutes.
- Fresh lemon juice — Balances richness with acidity; fresh juice is best for brightness.
- Fresh chopped dill — Herbal lift and color; if using dried dill, reduce the amount.
- Black pepper — Freshly ground for best flavor.
- Salt — Adjust to taste, especially if your pickles or mayo are already salty.
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How To Make This Recipe
A quick overview of the method so you know what to expect. The full ingredient amounts and exact instructions are included in the recipe card below.
- Place mayonnaise, diced dill pickles, lemon juice, chopped dill, salt, and pepper in a mixing bowl.
- Stir gently until everything is evenly combined. Taste and adjust seasoning—more lemon for brightness, more dill for herbiness, or a pinch of sugar to balance very tangy pickles.
- Cover and chill in the refrigerator for at least 2 hours so the flavors can meld.
- Store refrigerated and use within a week for best quality.
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Recipe FAQ
Store homemade tartar sauce in an airtight container in the refrigerator. Because mayonnaise is a perishable ingredient, the sauce is best used within about one week. Always check for off odors, separation, or visible spoilage before using.
Tartar sauce is typically mayonnaise-based and includes mix-ins like pickles, herbs, and lemon. Aioli is traditionally made from garlic emulsified with olive oil; modern versions often include egg yolk and lemon for stability and a creamier texture. In practice, both are creamy emulsified sauces and can sometimes be used interchangeably depending on the flavor profile you want.
Tartar sauce is classic with fried or baked fish, fish sandwiches, and seafood like shrimp or calamari. It also pairs well with roasted or fried potatoes, as a spread for sandwiches and burgers, or as a dip for crudités. Try it on fish tacos or as a complement to breaded, pan-fried fish fillets for extra brightness.
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Homemade Sauces, Condiments, and Ingredients
If you enjoy making condiments from scratch, try these other homemade pantry items that save money and taste fresher than store-bought versions.
- Homemade Noodles
- Homemade Sweet Chili Sauce
- Homemade Dry Pancake Mix
- Potsticker Sauce
- Raspberry Jam
- Caesar Salad Dressing
- Pickled Red Onions
- Mignonette Sauce for Oysters
- Traeger Grilled Homemade Croutons
- Homemade Ramen Noodles
- Sour Mix
- Cholula Buffalo Sauce
- Traeger Beef Jerky
- Easy Pizza Sauce
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Tartar Sauce
This fresh, creamy tartar sauce uses simple ingredients you likely already have. It’s an ideal condiment for beer-battered fish, fish sandwiches, tacos, or as a dip for fries and roasted vegetables.
10 minutes
2 hours
2 hours 10 minutes
Ingredients
- 1 cup mayonnaise
- 2 tablespoons diced dill pickle
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh chopped dill
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Combine all ingredients in a bowl and stir until evenly mixed. Taste and adjust salt, pepper, or lemon juice as needed.
- Cover and chill in the refrigerator for 2–3 hours to allow the flavors to meld.
- Keep refrigerated and use within one week for best freshness.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 188
Total Fat: 21g
Saturated Fat: 3g
Cholesterol: 12mg
Sodium: 260mg
Carbohydrates: 0g
Protein: 0g
Nutrition data provided here is an estimate.
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