Creamy Homemade Tartar Sauce Recipe for Fish and Seafood

The Best Homemade Tartar Sauce

Tartar sauce tastes far better when made fresh. Unlike many commercial versions that leave an aftertaste, this homemade preparation is brighter and more balanced, with a chunky yet creamy texture.

It couldn’t be simpler to make—about five to ten minutes—and it pairs beautifully with seafood such as crab cakes and baked salmon, or with roasted potatoes and sandwiches.

Table of Contents

• The Best Homemade Tartar Sauce
• Key Ingredients in Tartar Sauce
• How to Make Tartar Sauce
• Optional Additions
• Ways to Use Tartar Sauce
• Storage Tips
• More Homemade Sauces
• Tartar Sauce Recipe

Key Ingredients in Tartar Sauce

For this recipe you’ll need:

• Full-fat mayonnaise
• Dill pickle (finely chopped)
• Fresh dill (minced)
• Fresh lemon juice
• Granulated sugar
• Dijon mustard
• Capers (drained and chopped)
• Salt and freshly ground black pepper

To keep the sauce from tasting like plain mayonnaise, the pickles and capers add crunch and brine, dill adds freshness, Dijon contributes depth, and lemon juice brightens the mix. A pinch of sugar rounds and balances the flavors.

For best results, add salt and pepper after mixing—capers and pickles already bring saltiness, so you may need little or none.

How to Make Tartar Sauce

This tartar sauce comes together in minutes. For optimal flavor, make it at least 30 minutes ahead so the pickles and capers can infuse the mayonnaise.

First, prepare the ingredients: finely chop the dill pickles, capers and fresh dill, and measure the remaining ingredients.

Combine the mayonnaise, chopped dill pickles, minced dill, lemon juice, sugar, Dijon mustard and chopped capers in a small bowl. Stir until evenly combined and smooth.

Season with a pinch of salt and freshly ground black pepper to taste. If you like a touch of heat, add 2–3 drops of hot sauce. Cover and refrigerate for at least 30 minutes to let the flavors meld and the sauce thicken.

Optional Additions

Customize the sauce with these additions:

• Minced shallot (1–2 tsp) for texture and mild bite.
• Fresh parsley in place of or alongside dill.
• Pickle juice (1–2 tsp) for extra tang.
• Hot sauce (2–3 drops) for subtle heat.
• Horseradish (½–1 tsp) for sharper heat—great with roast beef.
• Minced hard‑boiled egg (1 tbsp) for added richness and texture.

Ways to Use Tartar Sauce

Tartar sauce is not just for fried fish. It complements baked or pan-seared fish, roasted vegetables, fries, and sandwiches. Try it with baked cod, roasted asparagus, fish sticks, chicken tenders, burgers, fish sandwiches or shrimp tacos.

Storage Tips

Store tartar sauce in an airtight container in the refrigerator for 4 to 5 days. Do not freeze—mayonnaise‑based sauces separate and become watery after thawing. Stir well before serving.