Make this homemade tartar sauce in just five minutes with mayonnaise, sweet pickle relish, capers, fresh lemon juice, and herbs. Creamy, tangy, and fresher than the jarred kind, this homemade condiment is perfect for fried fish, shrimp, crab cakes, and fish sticks.
Why This Homemade Tartar Sauce Is Better Than Store-Bought
- Quick and easy: It takes only five minutes to mix together. Chill it for 30 minutes before serving so the flavors can blend.
- Better than store-bought: The jarred stuff often tastes too sweet and artificial. Fresh lemon, herbs, pickles, and capers give this version a bright, tangy flavor instead.
- No cooking required: Simply chop, stir, and refrigerate.
- Perfect with seafood: Serve it with fried fish, shrimp, crab cakes, fish sticks, or seafood sandwiches.
- Why you'll love it: It has a touch of natural sweetness from the pickle relish. Chopped pickles and capers also give every bite some crunch, which plays perfectly against crispy fried fish.
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The Story Behind This Homemade Tartar Sauce
Growing up on Long Island in the '70s and '80s, my family would go to Nathan's Famous in Oceanside. The original Oceanside location was enormous, with its own little amusement park and arcade.
Everyone went for the famous hot dogs and French fries, but I always beelined for the fish stand. The fish came with a creamy tartar sauce that I still think about: rich, tangy, and studded with pickles.
This is my grown-up recreation of that Nathan's Famous meal: hot dogs, crinkle-cut fries, and a fish sandwich with tartar sauce.
What You Need
See the recipe card below for exact amounts.
- Mayonnaise: This is the creamy base of the sauce. Use your favorite mayonnaise for the richest flavor.
- Relish or pickles: Pickle relish, cornichons, dill pickles, or gherkins add flavor and crunch. Mince the pickles so they blend evenly into the sauce.
- Onion: Finely minced yellow or white onion adds savory flavor without overpowering the sauce.
- Capers: These add a salty, briny flavor that pairs well with seafood. Drain and mince them before mixing.
- Lemon juice: Fresh lemon juice brightens the sauce.
- Fresh dill: Fresh dill gives the sauce a bright, classic flavor that pairs perfectly with seafood. Dried dill works in a pinch.
- Black pepper: Season to taste.
Variations
- Add chopped shallots in place of the onions.
- Swap the dill for parsley or chives.
- Use sour cream or plain Greek yogurt instead of mayonnaise.
- Stir in a pinch of sugar if you want a touch more sweetness.
How To Make Homemade Tartar Sauce
Measure the mayonnaise in a glass measuring cup, add the pickle relish (or minced pickles), onion, capers, lemon juice, and dill, and stir well until combined.
Refrigerate for at least 30 minutes before serving to let the flavors blend. Season with black pepper to taste.
Other Uses For Tartar Sauce
Tartar sauce isn't just for seafood.
- Spread on burgers and sandwiches
- As a dip for Pan Fried Chicken Nuggets or fresh vegetables
- With Roasted Vegetables
- As a topping for Fish Tacos or Shrimp Tacos
Storage
Store tartar sauce in an airtight container in the refrigerator for up to 5 days.
Give it a stir before serving.
What to Serve with Tartar Sauce
Serve tartar sauce with fried fish, fish sticks, shrimp, or seafood sandwiches.
It's especially good with Crispy Pan-Fried Mahi Mahi, Pan-Fried Red Snapper, and Fried Yellowtail Snapper.
You can also spread it on a Crispy Fish Sandwich for a creamy, tangy finish.
FAQ
Stored in an airtight container in the refrigerator, homemade tartar sauce stays fresh for up to 5 days.
Yes, it's a great make-ahead condiment. Letting it chill for at least 30 minutes before serving actually helps the flavors meld together.
It's not recommended. Because it's mayonnaise-based, the texture can separate and turn watery once thawed, so it's best made fresh and kept in the fridge instead.
Traditional tartar sauce does not contain gluten. However, if you're purchasing a jarred product, check the label to confirm that all ingredients are gluten-free.
Homemade Tartar Sauce
Ingredients
- ½ cup mayonnaise
- 2 tablespoons pickle relish or chopped cornichons, dill pickles, or gherkins
- 1 tablespoon minced yellow onion
- 2 teaspoons minced capers
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh dill or ½ teaspoon dried dill
- black pepper to taste
Instructions
- Measure the mayonnaise in a glass measuring cup, add the pickle relish (or minced pickles), onion, capers, lemon juice, and dill, and stir well until combined.
- Season to taste with black pepper.
- Store in an airtight container for up to 5 days.
Marty says
Spot on! I used mashed pickles, didn't have relish. We had fried fish bites and the caterer forgot to bring it.