Homemade Tartar Sauce
This creamy, tangy homemade tartar sauce takes just 5 minutes to whip up and tastes infinitely better than anything from a jar. Made with simple pantry ingredients, it's the perfect accompaniment to fish, crab cakes, shrimp, and even french fries.
Equipment
- Medium mixing bowl - For combining all ingredients
- Sharp knife - For chopping pickles, herbs, and shallots
- Cutting board - For prep work
- Measuring cups and spoons - For accurate measurements
- Whisk or fork - To blend everything smoothly
- Citrus juicer - For fresh lemon juice
- Airtight container - For storage
Ingredients
- 1 cup mayonnaise - 240ml, Duke's or quality brand recommended
- 3 tablespoons dill pickle relish - 45ml
- 2 tablespoons dill pickles - 30g, finely chopped
- 2 tablespoons fresh lemon juice - 30ml
- 1 tablespoon capers - 15g, drained and chopped
- 2 tablespoons fresh dill - finely chopped (or 1 tablespoon dried dill)
- 1 tablespoon fresh parsley - 5g, finely chopped
- 1 tablespoon shallot or onion - 15g, finely minced
- 1 teaspoon Dijon mustard - 5ml
- 1/2 teaspoon garlic powder - 2g
- 1/4 teaspoon black pepper - 1g
- 1/4 teaspoon sea salt - 1g
- 1/2 teaspoon Worcestershire sauce - 2.5ml
Instructions
- Gather all ingredients and equipment. Drain capers thoroughly and pat dry with paper towel. Wash fresh herbs and pat completely dry.
- Finely dice dill pickles into 1/8 inch (3mm) pieces. Mince shallot or onion as finely as possible. Coarsely chop capers and finely mince fresh dill and parsley.
- Roll lemon firmly on counter to release juices, cut in half, and extract 2 tablespoons of fresh juice using a citrus juicer, straining out any seeds.
- Add mayonnaise to mixing bowl with dill pickle relish, Dijon mustard, and Worcestershire sauce. Whisk until smooth and uniform in color.
- Add chopped dill pickles, capers, minced shallot, fresh dill, and parsley to the bowl. Fold in until evenly distributed.
- Pour in fresh lemon juice and add garlic powder, black pepper, and sea salt. Whisk thoroughly for 30-45 seconds until fully combined and creamy.
- Taste and adjust seasonings if needed. Add more lemon juice for tang, salt for flavor, or herbs for freshness.
- Cover bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.
- Remove tartar sauce from refrigerator 5 minutes before serving. Stir to reincorporate any separated liquids, taste once more, and transfer to serving bowl.
Notes
- Use Quality Mayo: The mayonnaise is the foundation, so choose a brand you love eating straight. Duke's is highly recommended for its rich, tangy flavor.
- Chop Finely: Small, uniform pieces of pickles and herbs distribute better and create a smoother texture throughout the sauce.
- Fresh Lemon Only: Bottled lemon juice tastes flat compared to fresh-squeezed. Always use fresh lemon for the best brightness.
- Don't Skip the Rest: Letting the sauce chill for at least 30 minutes allows flavors to meld and develop fully. For optimal flavor, rest for 1-2 hours.
- Drain Well: Pat pickles and capers dry before adding to prevent a watery sauce that dilutes the flavor.
- Storage: Store in an airtight container in the refrigerator for up to 1 week. Stir before each use as ingredients may separate.
- Spicy Variation: Add 1 tablespoon sriracha, 1/2 teaspoon cayenne pepper, or 1 minced jalapeño for a spicy kick.
- Lighter Version: Replace half the mayonnaise with plain Greek yogurt or sour cream to reduce calories and fat while adding protein.
- No Capers? Omit capers and add an extra tablespoon of chopped pickles or a splash of pickle juice to maintain the briny, tangy flavor.
- Sweet Relish Option: Replace dill relish with sweet pickle relish and reduce lemon juice slightly for a sweeter tartar sauce.