Creamy homemade tartar sauce is made with 5 simple ingredients. A bit of mayonnaise, dill pickles, shallots, and lemon juice come together to make this staple seafood dipping sauce in no time at all.
Why this recipe works
This creamy concoction is the perfect accompaniment to so many different seafood dishes, especially of the fried variety. Our favorite vehicle for tartar sauce has got to be crab cakes, fish cakes, or beer battered fish but realistically, you can use it as a condiment or dipper for anything you want!
Though tartar sauce from scratch is really quick to throw together, you’ll want to allow the sauce to sit in the refrigerator for around 2 hours to let the flavors truly mingle together.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MAYO – We’re using both regular mayonnaise and a small amount of horseradish mayo for extra flavor. If desired, you can substitute the horseradish mayo for regular mayonnaise.
LEMON – Use fresh lemon juice for this recipe, it will make all the difference.
PICKLES – We prefer to use chopped dill pickles, but you can easily use sweet pickles or substitute them with relish instead.
ADDITIONS – You can add 1 – 1 1/2 tablespoons of fresh chopped dill if desired. Another popular addition to tartar sauce is capers. You can add up to 2 Tablespoons of chopped capers for additional flavor.
How to Make Tartar Sauce
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Combine all ingredients in an immersion blender.
- Blend until combined but some chunks remain.
- Refrigerate for 2 hours to allow flavors to mingle before serving.
Frequently Asked Questions & Expert Tips
If properly stored, this homemade tartar sauce will keep for 2-3 weeks in the refrigerator. Store the tartar sauce with an air-tight lid for proper storage.
Serving Suggestions
Serve tartar sauce with anything from fried fish, fried crab legs, fish tacos, drizzled on top of sandwiches, or even for dipping vegetables into. This dip is so versatile and doesn’t have to be limited to only seafood!
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Tartar Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 ⅓ cups mayonnaise
- 1 Tablespoon horseradish mayo
- ¼ cup diced dill pickles
- 3 Tablespoons minced shallots
- 1 ½ Tablespoons lemon juice
Things You’ll Need
Before You Begin
- This tartar sauce will last covered in the refrigerator for 2-3 weeks.
- We’re using both regular mayonnaise and a small amount of horseradish mayo for extra flavor. If desired, you can substitute the horseradish mayo for regular mayonnaise.
- Use fresh lemon juice for this recipe, it will make all the difference.
- You can easily use sweet pickles in place of dill pickles or substitute them with relish instead.
- Optionally add 1 – 1 1/2 tablespoons of fresh chopped dill if desired. Another popular addition to tartar sauce is capers. You can add 1-2 Tablespoons of chopped capers for additional flavor.
Instructions
- Combine all ingredients in an immersion blender.
- Blend until combined but some chunks remain.
- Refrigerate for 2 hours to allow flavors to mingle before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Joan Malueg says
I have made my own tartar sauce since working i9n a restaurant many years ago,, ;that used it with fish as well as with homemade french fries.; The onlyi ingredients are Miracle Whip,, mustard,, sweet relish, and cane sugar. Many people have asked me to bring it to potlucks,, and the benefit is all those ingredients can be found in any kitchen.