This creamy and tangy homemade tartar sauce is ready in 15 minutes. It's easy to make, keeps well in the fridge, and can be paired 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 exceptionally flavorful. Tartar sauce elevates many dishes, even ones that are inherently delicious, like salmon cakes or keto fried fish. It's simple enough that the kids enjoy it, yet sophisticated enough for the grown-ups. It's also incredibly easy to make and keeps well in the fridge for several days.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Mayonnaise: I usually use avocado oil mayonnaise from Chosen Foods.
- Mustard: I use Dijon mustard.
- Lemon juice: Just a teaspoon. It's best to use fresh-squeezed lemon juice.
- To season: Salt, pepper, dried dill, and cayenne pepper. The cayenne adds a layer of flavor. It doesn't make the sauce spicy.
- Diced dill pickles and capers: For the best texture, you want small dice, not a rough chop.
Variations
- You can replace the mayonnaise with sour cream. It's excellent, although I prefer the richness and flavor of mayonnaise.
- Greek yogurt also works in this recipe, though again, mayonnaise is better, and so is sour cream. You can omit the lemon if you use yogurt since it's naturally tangy.
- For an extra kick, replace the capers or dill pickles with finely diced pickled jalapenos. My husband is a fan of this version.
- You can also make it spicy with a teaspoon of hot sauce or ½ teaspoon of red pepper flakes.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Simply mix all the ingredients in a small bowl. Start with the mayonnaise, mustard, lemon juice, 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.
I made this sauce and it is wonderful, better than any store-bought sauces I have tried. Thank you!
Inge Grist
Read more comments
I made this sauce and it is wonderful, better than any store-bought sauces I have tried. Thank you!Recipe Tips
- You can use the sauce immediately, but it's even better to let it rest for 30 minutes before serving it. This allows the flavors to meld and improves the flavor.
- I prefer dill pickles to sweet pickles in this recipe. I like this sauce to be tangy and don't want a hint of sweetness. But this is a matter of taste, so you should try both and see what you like best!
Recipe FAQs
This sauce is typically served at room temperature or chilled. This is 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.
Yes, but Dijon is better. This classic French mustard is creamier and less vinegary than yellow mustard. I highly recommend using it in this recipe.
This sauce keeps well, though not as long as a commercial sauce. You can keep it in an airtight container in the fridge for up to 7 days. Stir it again before using it.
I don't recommend freezing this sauce. It will separate and become grainy when thawed.
Serving Suggestions
This flavorful sauce is perfect for any seafood dish. I usually serve it with crab cakes, tuna cakes, or salmon patties. It also pairs beautifully with boiled shrimp instead of cocktail sauce. It's great 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. I sometimes use it to top hard-boiled eggs for a lazy version of deviled eggs.
As you can see, you have quite a few options for using this sauce. It never lasts long in our house.
Recipe Card
Homemade Tartar Sauce Recipe
Video
Ingredients
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice - freshly squeezed
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried dill
- ⅛ teaspoon cayenne pepper - optional
- 1 tablespoon dill pickles - finely diced
- 1 tablespoon capers
Instructions
- In a small bowl, use a small rubber spatula to mix the mayonnaise, mustard, lemon juice, salt, pepper, dill, and (if using) cayenne.
- Fold in the pickles and capers.
- Cover and refrigerate for 30 minutes to allow the flavors to meld, then serve.
Notes
- You can use the sauce immediately, but it's even better to let it rest for 30 minutes before serving it. This allows the flavors to meld and improves the flavor.
- This sauce keeps well, though not as long as a commercial sauce. You can keep it in an airtight container in the fridge for up to 7 days. Stir it again before using it.
- I don't recommend freezing this sauce. It will separate and become grainy after thawing.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Inge Grist says
I made this tartar sauce and it is wonderful, better than any store-bought sauces I have tried. Thank you!
Vered DeLeeuw says
You're very welcome, Inge! Thank you very much for the review.