This wonderfully creamy and tangy homemade tartar sauce is made with Greek yogurt.
It's easy to make, keeps well in the fridge, and pairs well with many seafood dishes.
I don't typically feel that seafood dishes "need" a sauce, but I make an exception for this one because it's so flavorful.
My homemade version is made with creamy Greek yogurt. Since we eat a lot of seafood, I make it quite often - about every other week. It keeps well in the fridge for several days, which is another big plus of this recipe.
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Ingredients
You'll only need a few simple ingredients to make this tasty sauce. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Greek yogurt: I use plain full-fat yogurt. You definitely want it to be Greek, or it won't be thick enough. And I don't recommend low-fat yogurt - it's not as creamy and it's not as flavorful.
Dijon mustard: This classic French mustard is creamier and less vinegary than yellow mustard. I highly recommend using it in this recipe. It does make a difference.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the sauce could end up too salty.
Spices: I use dried dill and cayenne pepper. I love including cayenne because it adds an extra layer of flavor. It doesn't actually make the sauce spicy.
Diced dill pickles and diced capers: For the best texture, you definitely want a small dice here, not a rough chop.
Instructions
Making tartar sauce at home is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Simply mix all the ingredients together in a small bowl. I like to start with the yogurt and seasonings, then mix in the pickles and capers.
Cover the mixture and chill it for about 30 minutes to allow the flavors to meld. Give the sauce one more stir before serving.
Expert tip
Tartar sauce typically contains lemon juice. But since I use Greek yogurt, which is naturally tart, I find that there’s no need to add lemon juice or vinegar to this recipe.
Frequently asked questions
It's a tangy and very flavorful mayonnaise-based sauce, traditionally served with seafood dishes. The classic ingredients include mayonnaise, pickles, capers, and herbs.
Absolutely! I always make it this way. I think it’s just as tasty as using mayonnaise, as long as you use whole-milk yogurt.
If you prefer to use mayonnaise, I suggest you use avocado oil mayo. My favorite brand is Sir Kensington's. However, any brand you like will work in this recipe, as long as it's full-fat.
Another tasty option is to use sour cream. I haven't tried that, but if Greek yogurt works, then sour cream would work too, and would likely be even creamier and tastier.
It's served at room temperature or chilled. This is actually one of its advantages - you can make it ahead of time and refrigerate it until it's time to eat. Just remember to give it an extra stir before serving.
Serving suggestions
This flavorful sauce is wonderful with any seafood dish. I usually serve it with crab cakes, tuna cakes, and salmon patties.
It also pairs beautifully with simply boiled shrimp, in lieu of cocktail sauce. And it goes really well with keto-fried fish.
But you don't have to limit yourself to seafood! This creamy, flavorful sauce goes well with roasted vegetables, chicken nuggets, and even skirt steak or other grilled meats.
So as you can see, you have quite a few options for using this sauce! It never lasts long in our house.
Storing leftovers
This sauce keeps quite well actually, though not as long as a commercial sauce, of course. You can keep it in the fridge, in an airtight container, for up to 7 days. Just make sure to stir it again before using it. I don't recommend freezing this sauce.
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Recipe card
Homemade Tartar Sauce
INGREDIENTS
- ½ cup plain Greek yogurt (I use Fage 5%)
- 1 teaspoon Dijon mustard
- Pinch Diamond Crystal kosher salt
- Pinch black pepper
- Pinch dried dill
- Pinch cayenne (optional)
- 1 tablespoon finely diced dill pickles
- 1 tablespoon finely diced capers
INSTRUCTIONS
- In a small bowl, with a small spatula, mix the yogurt with the mustard, salt, pepper, dill and cayenne if using.
- Fold in the pickles and capers.
- Cover and refrigerate 30 minutes, to allow flavors to meld.
- Give the sauce another stir before serving.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 