Updated
Today I’m sharing Homemade Tartar Sauce, a perfect sauce for fish and seafood. Creamy, tangy and tart, it tastes so much better than store-bought. I love how quickly it comes together in just few minutes, making it a perfect dip to pair with my favorite seafood.
5-Star Review
“This is the recipe I’ve been looking for! It’s a fav condiment but couldn’t find the right flavor. This recipe has so much flavor and comes together so easily. My only regret was making a half batch the first time.” -Graphista
I’ve been making a lot of homemade classics lately, because homemade sauces and dressings really just taste better. And they’re all so easy to make! Now allow me to share how to make tartar sauce from scratch for your next seafood dish.
Tartar sauce is a creamy and zesty condiment often served with grilled or baked fish. With mayonnaise as the base ingredient, it is a combination of dill pickles, lemon juice, dijon mustard, green onion, fresh herbs like chives or parsley and a bit of hot sauce.
You can also make ranch dressing and Caesar salad dressing at home with just a few ingredients.
Homemade Tartar Sauce
Ingredients
- 1 cup mayonnaise
- 3 tablespoons minced dill pickles
- 2 teaspoons freshly squeezed lemon juice or white wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon minced fresh chives
- 1 tablespoon minced shallot* or green onions
- kosher salt and freshly ground black pepper to taste
- ¼ teaspoon hot sauce optional
- 1 teaspoon minced fresh parsley optional
Instructions
- Whisk all ingredients in a medium-mixing bowl. Season to taste with salt and pepper.1 cup mayonnaise, 3 tablespoons minced dill pickles, 2 teaspoons freshly squeezed lemon juice, 1 teaspoon dijon mustard, 1 tablespoon minced fresh chives, 1 tablespoon minced shallot*, kosher salt and freshly ground black pepper, ¼ teaspoon hot sauce, 1 teaspoon minced fresh parsley
- Place in an airtight container and refrigerate at least 30 minutes before serving.
Becky’s Tips
- Once you combine all the ingredients together, allow them to sit for minimum 30 minutes. It gives enough time to bring all flavors at their best.
- Throw some capers in for adding some spiciness.
- I highly recommend using shallots. Shallots add extra depth in the sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Tartar Sauce At Home
Making tartar sauce is easy. Like, you don’t even need instructions kind-of-easy. Once you’ve got the ingredient list, you’re just about done. That’s the kind of recipe I like! Quick, simple, straightforward, and easy to make any time!
Combine all ingredients and serve chilled: Take a large bowl and combine 1 cup of mayonnaise, 3 tablespoons of minced dill pickles, 2 teaspoons of freshly squeezed lemon juice, 1 teaspoon of Dijon mustard, 1 tablespoon of minced fresh chives, 1 tablespoon of minced shallot, ¼ teaspoon of hot sauce, and 1 teaspoon of minced fresh parsley.
Whisk all ingredients in a medium-mixing bowl. Season to taste with Kosher salt and freshly ground black pepper.
Chill for 30 minutes in refrigerator and serve.
This homemade tartar sauce is too easy! Prepare it for every seafood dinner, or serve it along with the best seafood appetizers. It’s creamy, tart, and so full of flavor. You’re going to love it!
How to Store
This sauce is something you’ll want to make fresh, but you can save any extra for a few days. This recipe will stay fresh in the refrigerator for up to one week.
I do not recommend freezing it. After freezing and thawing, the texture loosens and the sauce curdles.
Serving Suggestions
This tartar sauce recipe goes with all the seafood dishes you can think of! I think it is the absolutely perfect sauce to serve with my Air Fryer Crab Cakes. You can also dip a Fried Fish Sandwich or our Baked Fish Sticks. It’s also amazing with my Cod Fish Tacos and the classic Beer Battered Fish recipe.
Very much like my own recipe. It’s good. I just add extra dill weed to mine.
Mayo isn’t typically dairy. It’s usually oil and eggs (so not vegan)
Hi, I know this is an older recipe, but just a quick note! You mentioned it is not dairy-free as it uses mayonnaise. However, it is a common misconception that mayonnaise includes milk products due to its colouring and inclusion of eggs, when in fact it does not. Unless, it is a mayonnaise with a pre-mixed flavour variation that includes a cheese or milk product. Eggs are often confused as dairy due to sharing many spaces with milk (i.e. grocery store shelves), but we can remember that they come from a chicken and not a cow! Therefore, most tartar sauces, yours includes are dairy-free and should be enjoyed by all those who can not eat milk products! Your recipe looks lovely and I hope no one misses out on trying it because of this :)
So yummy, love the addition of hot sauce, I did add a tablespoon of chopped fresh dill, put it over the top, it was great on veggies as well.
Finally a home made recipe with easy ingredients and an authentic taste. I only had dried dill but it was still delicious.
Do you have recipe for canning Tarter sauce. We get a large number of eggs sometimes and also i want keep as few things in my fridge at time. So we wanted to make it ahead of time to premaking it and storing in our pantry
Hi Peter, we do not unfortunately! None of us here are canners, so we wouldn’t feel comfortable trying to share a recipe.
This recipe sounds delicious however, I can’t have mustard of any kind. Can I make it without it and still be good?
It will alter the taste!
This is the recipe I’ve been looking for! It’s a fav condiment but couldn’t find the right flavor. This recipe has so much flavor and comes together so easily. My only regret was making a half batch the first time.
Thanks for sharing!!
This was easy to whip up with what I had in the kitchen. I did have to improvise some ingredients. It has a great flavor and I can’t wait to eat.
Thanks for sharing, Chris!
I really think the shallots give this a wonderful flavor that makes this so much better then regular tartar sauce! My husband says thank you and it’s Amazing! He put it on the baked potato and asparagus I cooked with the fish.
I love to hear that!!