Homemade Tartar Sauce

Homemade Tartar Sauce only takes 5 minutes and 6 ingredients to whip together and is so much tastier than the store-bought sauce. This dip is creamy, yet bursting with tiny chunks of pickles and is the perfect consistency for dipping!

Tartar sauce is an absolute must-have condiment for Fish Sticks, Fish Sandwiches, and Tuna Cakes, yet is also delicious served with Homemade French Fries or Onion rings. And this is the BEST recipe for Tartar Sauce, thanks to one special ingredient.

If I want to watch my family gobble up fish, I must have a side of Tartar Sauce. And not store-bought--only this recipe for homemade tartar sauce will do!

The texture is perfect, the flavor is on point, and it is so much fresher than anything from a jar. And because it only takes a few ingredients and a few minutes to make, it is easy to make yourself.

Ingredients for Tartar Sauce

• Mayonnaise: Use light or full-fat mayonnaise, but not fat-free, as the flavor will be compromised. If you would like to lighten up the tartar sauce, replace up to half of the mayonnaise with plain nonfat yogurt. I have made tartar sauce using only plain yogurt before and while good, it is not the same as using some mayonnaise in the recipe.
• Dill Pickles: It is important to finely dice the dill pickles so that they don't compromise the dipping ability of the sauce. As for how many pickles to add, the advantage of making the sauce at home is that you can control that yourself. I recommend using between ¼ cup to ½ diced pickles--just depends how chunky you prefer the sauce to be.
• Dill: Fresh dill is best, BUT feel free to use dried dill if that is all you have one hand.
• Worcestershire Sauce: This my "secret" ingredient that really adds depth of flavor to Tartar Sauce. Feel free to omit, but it does help to balance everything out well.
• Mustard: Mustard gives the sauce a great depth of flavor to the sauce. Use Dijon or spicy brown mustard, not yellow mustard.
• Lemon: To brighten up Tartar Sauce, a bit of fresh lemon juice is needed. Fresh is best, but if you don't have any lemons use a teaspoon of the dill pickle juice instead, as that acidity will work to perk up the sauce as well.
• Onion: This is an optional ingredient. Freshly minced onion will give the tartar sauce a bit more texture and tang. Personally, I prefer using onion powder over minced onion--as do my kids.

How to Make Tartar Sauce

It is complicated....put the ingredients into a bowl and mix. Now the dip is best if refrigerated for at least 30 minutes before serving.

Storage and Use

Tartar sauce can be refrigerated for up to 5 days in the refrigerator. This recipe can easily be halved or doubled, so I only make what I need for a week's time, as Tartar sauce can not be frozen.

Use this sauce as a dip or spread for sandwiches, or anything fried or oven-baked--fried fish, Baked Fish Strips, french fries, tater tots, chicken strips, or breaded oysters.

Whether serving with seafood, fried food, or chicken, this creamy, tangy Tartar Sauce is the perfect compliment. 

Homemade Tartar Sauce

Homemade Tartar Sauce only takes 5 minutes and 6 ingredients to whip together and is so much tastier than the store-bought sauce.

5 from 4 votes

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Course: Condiment

Cuisine: American

Prep Time: 5 minutes

Refrigerate: 30 minutes

Total Time: 35 minutes

Servings: 6

Calories: 129kcal

Author: Kristen Chidsey

Ingredients

• ▢ ½ cup mayonnaise
• ▢ 2 teaspoons fresh dill minced (or ½ teaspoon dried)
• ▢ ½ tablespoon Dijon/Brown mustard
• ▢ ½ teaspoon Worcestershire Sauce
• ▢ 1 teaspoon fresh lemon juice
• ▢ ¼-1/2 cup dill pickles finely chopped
• ▢ 1 tablespoon minced onion or ½ teaspoon onion powder (optional)

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Instructions

• Place all the ingredients into a mixing bowl and mix until well combined.
• Cover and refrigerate for 30 minutes prior to serving.

Notes

Nutrition has been calculated using full-fat mayonnaise. 

• Mayonnaise: Use light or full-fat mayonnaise, but not fat-free, as the flavor will be compromised. If you would like to lighten up the tartar sauce, replace up to half of the mayonnaise with plain nonfat yogurt. 
• Pickles: It is important to finely dice the dill pickles so that they don't compromise the dipping ability of the sauce. Add the full ½ cup of pickles if you like a chunky tartar sauce and only ¼ cup for a smoother sauce.
• Salt: There is no need to add additional salt to this sauce. The Worcestershire sauce and pickles add plenty. 
• Dill: Fresh dill is best, BUT feel free to use dried dill if that is all you have one hand.
• Mustard: Use Dijon or spicy brown mustard, not yellow mustard.
• In place of fresh lemon juice, use 1 teaspoon of the dill pickle juice as a substitute.
• Onions are completely optional. Use onion powder for a more kid-friendly sauce. 
• Tartar sauce can be refrigerated for up to 5 days in the refrigerator. Do not freeze. 
• This recipe can easily be halved or doubled.

Nutrition

Calories: 129kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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