Best Homemade Tartar Sauce Recipe

If you’ve ever been let down by the gloopy, oddly sweet tartar sauce from a jar, you’re not alone. Most store-bought versions miss the mark, too much sugar, not enough tang, and almost no texture.

That’s why this homemade tartar sauce is a game changer. It’s bright, creamy, full of flavor and texture, and takes just 10 minutes to whip up.

Once you make it, there’s no going back. Let’s be honest: it’s one of those little upgrades that makes you feel like a total kitchen boss.

Why This Tartar Sauce Is So Good

• Creamy, crunchy, tangy: It nails the balance between smooth and textured, thanks to chopped pickles and capers.
• Made with real ingredients: No weird preservatives, no overpowering sweetness — just pantry staples that deliver big flavor.
• Ridiculously versatile: Pair it with seafood, fries, veggies, or even use it as a sandwich spread.
• Quick fix: 10 minutes start to finish, and it keeps well in the fridge all week.

Ingredients You’ll Need (And Why They Matter)

• Mayonnaise (1/2 cup): The creamy base. Go full-fat for richness or sub with light mayo or vegan mayo.
• Dill Pickle (3 tbsp, finely chopped): Adds crunch and saltiness. Bread and butter pickles work for a sweeter twist.
• Fresh Lemon Juice (1 tbsp): Brightens and thins the sauce. Essential for that zesty kick.
• Capers (1 tbsp, chopped): Adds briny complexity. Optional, but highly recommended.
• Fresh Dill (1 tbsp) or Dried Dill (1 tsp): The herbal note that defines tartar sauce. No dill? Try parsley or tarragon.
• Worcestershire Sauce (1/2 to 1 tsp): Umami bomb. Just a dash makes a huge difference.
• Dijon Mustard (1/2 tsp): Adds depth and subtle heat.
• Salt & Black Pepper: Adjust to taste.

How to Make Homemade Tartar Sauce

1. Combine: In a small bowl, mix together all ingredients — mayo, pickles, lemon juice, capers, dill, Worcestershire sauce, Dijon mustard, salt, and pepper — until smooth.
2. Chill: Cover and refrigerate for at least 30 minutes. This allows the flavors to meld and deepen.
3. Taste & Adjust: Before serving, give it a taste. Want more zip? Add a squeeze of lemon. Need a kick? A pinch more Dijon.

Can I make tartar sauce without capers?

Absolutely. While capers add a lovely briny touch, you can leave them out or substitute with a few extra chopped pickles for a similar effect.

Flavor Variations & Creative Add-Ins

• Southern Style: Use sweet pickle relish instead of dill.
• Spicy Kick: Stir in a dash of hot sauce or 1 tsp horseradish.
• Fresh Twist: Add minced shallots or green onion.
• Vegan Version: Use plant-based mayo and skip Worcestershire (or use vegan Worcestershire).
• Chef’s Upgrade: Try a pinch of smoked paprika or chopped cornichons for gourmet flair.

What to Serve With Tartar Sauce

• Seafood Staples: Fried fish, crab cakes, shrimp, poached salmon.
• Fried Comforts: Fish & chips, hush puppies, fries, onion rings.
• Unexpected Pairings: Roasted potatoes, grilled veggies, sandwiches (hello fish sandwich).

What’s the best mayo for tartar sauce?

Any high-quality, full-fat mayo works. For deeper flavor, try homemade mayo or trusted brands like Hellmann’s or Duke’s.

How to Store It (and Make It Last)

• Shelf Life: Store in an airtight container in the fridge for up to 7 days.
• Best Flavor Tip: It actually tastes better the next day once flavors meld.
• Freezing? Not recommended. The texture separates.

FAQs

Can I freeze homemade tartar sauce?

Not ideal. Mayo-based sauces tend to split when frozen and thawed.

Is tartar sauce gluten-free?

Generally, yes — but check your mayo and Worcestershire sauce labels to confirm.

Can I double the batch?

Yes! This recipe easily scales up. Just store in a mason jar or airtight container.

Nutrition Breakdown (Per Tablespoon)

• Calories: 64
• Total Fat: 6.9g
• Saturated Fat: 1.1g
• Cholesterol: 3.9mg
• Sodium: 104mg
• Carbs: 0.3g
• Sugars: 0.1g
• Protein: 0.1g

Conclusion

Let’s face it — tartar sauce doesn’t get much love. It’s usually an afterthought, a tiny side cup that’s either too bland or too sugary. But this homemade version flips the script. It’s bold, it’s bright, it’s unapologetically fresh. Whether you’re dunking crispy cod or spreading it on a leftover sandwich, this little sauce might just steal the show.

Try it once. Then try not making it again. We dare you.

Homemade Tartar Sauce

This homemade tartar sauce is crisp, creamy, and loaded with flavor. It’s far better than anything you’ll find in a jar — no added sugar, no preservatives, just real ingredients and big taste. Perfect for seafood dishes, fries, or sandwiches.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chill Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12 tablespoons

Course: Condiment

Cuisine: American Classic

Calories: 64

Ingredients Equipment Method Notes

Ingredients

  

Tartar Sauce Ingredients

• 1/2 cup Mayonnaise Full-fat recommended
• 3 tablespoons Dill pickle Finely chopped
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Capers Chopped, optional but recommended
• 1 tablespoon Fresh dill or 1 tsp dried dill
• 1/2 to 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard Optional
• Salt and black pepper To taste

Equipment

• Mixing Bowl
• Spoon or Whisk
• Measuring Spoons
• Knife and Cutting Board

Method

 

1. In a small bowl, combine mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir until fully blended and smooth.
2. Cover the bowl and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
3. Taste and adjust seasoning as needed. Add more lemon juice for extra tang or Dijon mustard for a hint of spice.

Notes

Store tartar sauce in an airtight container in the fridge for up to 7 days. For a vegan version, use plant-based mayo and vegan Worcestershire sauce. Capers add a great briny punch, but can be omitted or replaced with extra pickle for a similar texture.