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This homemade tartar sauce is creamy and tangy and so easy to make, you’ll never go with store bought again.
I’ll admit – as much as I love sauces, it took me a while to come around to tartar sauce. I suppose I was like most kids – fish was definitely not on my favorite foods list – so I just didn’t have tartar sauce that much growing up.
And the first time I had it, it was pre-made, store-bought tartar sauce, which, as you probably know, is nothing remarkable. This sauce is nothing like that. It’s tangy, creamy, and has a bright herby zest.
Honestly, I think tartar sauce probably is responsible for introducing many people to seafood. Let’s face it, fried seafood is the gateway for the fish-hesitant – most people find fried seafood more approachable than, say, seared tuna. And any fried seafood, with a delicious dollop of tartar sauce… can turn the fish-adverse into a fan.
And I have yet to meet a fried seafood dish that isn’t made better by homemade tartar sauce. From fish and chips, to crab cakes, to fried clams, to fish sticks – any of your favorite seafood dishes get a creamy dill pickle-y kick from this tartar sauce.
To be totally honest, I still prefer my fish taco sauce with fish tacos, but on a fish sandwich? A brioche bun, a piece of blackened mahi mahi, a slice of tomato, a slather of this tartar sauce – you’ll crave it, I promise.
And if you are looking for a spicy dipping sauce, make sure you try my sriracha mayo too. It’ll give a delicious kick to fried shrimp or scallops. Or my remoulade sauce for a tart, spicy and creamy sauce.
But if you want to keep it old school – this homemade tartar sauce recipe is the way to go, all day long. It will change your mind about seafood!
This tartar sauce is made from a handful of ingredients you are likely to already have in your kitchen.
How to Make Tartar Sauce
This recipe comes together in minutes, all you need is a bowl and a whisk. But plan ahead, the flavors blend if the sauce can sit in the fridge for about an hour before serving.
- Whisk the mayonnaise, sweet pickle relish, minced onion, minded dill, and lemon juice in a small bowl. Season with salt and pepper to taste.
- Refrigerate for at least 1 hour before serving.
- Onion – You can use shallots in place of onions, or leave them out.
- Dill – I prefer the flavor of fresh dill with seafood, but you can omit it if it’s not your favorite, or substitute with parsley.
- Relish – You can use chopped dill pickle (or pickled capers for a more sophisticated touch) if you don’t have relish on hand.
Tartar sauce will keep for up to 3 days stored in the refrigerator.
Tartar sauce is a quick and easy condiment staple you should have in your repertoire. Here are a few others.
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