This post may contain affiliate links. Please read our disclosure policy.
This homemade tartar sauce takes about 5 minutes to stir together with simple ingredients like mayonnaise, pickles (or relish), lemon, and capers. Pop it in the fridge for 30–60 minutes so the flavors can mingle, then use it for fish sticks, crab cakes, fries, sandwiches, basically anything that needs a creamy, tangy dip.
Creamy, tangy, and so much better than store-bought.
Table of Contents
- Why you’ll love My Tartar Sauce
- Author’s Note We Put This On Everything
- Ingredients for Tartar Sauce
- How to Make Tartar Sauce
- Ingredient Swaps and variations
- Kellie’s Tips for the Best Tartar Sauce
- What to Serve with Tartar Sauce
- How to Store Tartar Sauce
- Can I Make it Vegan?
- More Homemade Condiment Recipes
- Tartar Sauce Recipe
Why you’ll love My Tartar Sauce
- It goes with way more than seafood (seriously, try it on sandwiches).
- It’s creamy but not heavy, tangy but not overly tart.
- You can tweak it to your liking (more lemon, more pickles, a little heat, etc.).
- It takes minutes, but tastes even better after a quick chill.
Author’s Note
We Put This On Everything
Not all tartar sauces are created equal. I’ve had some before that are super bland but have a good consistency, while others are too thick or thin and have good flavor. And the store-bought stuff? That’s all full of preservatives and artificial flavors that I try to keep out of my kitchen when I can help it. This recipe for tartar sauce really is the best, and not just because it’s tasty!
It’s also made with simple, natural ingredients, and has the most perfect consistency and flavor. This is the kind of homemade condiment that I love having ready to go in my kitchen at all times, and not just because of all the fish sticks my family goes through on a weekly basis! Homemade tartar sauce is also delicious with french fries, Crab Cakes, and so much more. Having a bottle of tartar sauce handy in my fridge is always a win!
Ingredients for Tartar Sauce
Mayonnaise – Use your favorite. Full-fat gives the best creamy texture, but anything you like works.
Pickles or pickle relish – This is where the flavor really comes from.
- Dill pickles or relish = more tangy + savory
- Sweet relish = classic diner-style (a little sweeter)
Capers – Optional, but they give that briny “restaurant tartar sauce” vibe.
Lemon – Lemon keeps it bright and fresh. I like adding a little at first, then adjusting after tasting.
Dijon and Worcestershire – These are the “quiet heroes.” You don’t taste them loudly, but they make the sauce taste more rounded and a little more special.
How to Make Tartar Sauce
- Chop the ingredients pretty small (especially pickles and capers) so the texture is creamy, not chunky. You can also mix everything in a mini food processor.
- Stir, then taste. Start with less lemon and add more if you want it brighter.
- Chill it if you can. Even 30 minutes makes a difference, everything tastes more balanced.
Ingredient Swaps and variations
- Vegan: use vegan mayo or your current vegan Worcestershire swap.
- No capers? No problem, add a little extra chopped pickle.
- Want it tangier? Add an extra teaspoon of lemon juice or pickle juice.
- Want it a little sweeter? Use sweet relish (or add a tiny pinch of sugar).
- Want it spicy? A dash of hot sauce or a pinch of cayenne is perfect.
- Herb vibes: dill is classic, parsley is mild, use either (or both).
- No onion? Skip it, or use a pinch of onion powder.
- Want it lighter? Swap in a little Greek yogurt for part of the mayo.
Kellie’s Tips for the Best Tartar Sauce
If your tartar sauce isn’t quite where you want it yet, don’t worry, it’s super easy to tweak:
- Too salty? More mayo helps mellow it out, or add a small squeeze of lemon to balance the flavor.
- Too thick? Stir in 1 teaspoon lemon juice or pickle juice to loosen it up.
- Too thin? Add 1–2 tablespoons mayo until it’s creamy again.
- Too sour? Mix in a little more mayo (and a tiny pinch of sugar if it still feels sharp).
What to Serve with Tartar Sauce
Great on Sandwiches or as a dip, here are some of my favorite things to pair with homemade tartar sauce.
- Homemade Fish Sticks
- Easy Oven Baked Cod
- Best Crab Cakes Recipe
- Southern Fried Catfish
- Easy Tuna Patties
- The Best Crispy Salmon Patties
- Crab Cake Sandwich with Spicy Remoulade
How to Store Tartar Sauce
Store your tartar sauce in an airtight container in the fridge. It’s best within 7–10 days for the freshest flavor and texture. It may last longer if it’s kept very cold and tightly sealed, but the flavor can fade over time. And don’t freeze it, mayo-based sauces tend to separate once thawed.
Can I Make it Vegan?
Yes, but proceed with caution! I’m a carnivore myself, so the ingredients in this mayo don’t go against my diet. With that being said, if you’d like to enjoy some vegan tartar sauce, go for it! Just substitute the traditional mayo with a vegan alternative, and the Worcestershire with a similar vegan alternative. Plant based recipes are trending, so you should be able to find those ingredients pretty easily. While your version might not taste exactly like mine, I bet it’ll still be so good!
More Homemade Condiment Recipes
- Spicy Barbecue Sauce
- Polynesian Sauce
- Homemade Canes Sauce
- Homemade Ketchup
- Yum Yum Sauce
- Chick Fil A Sauce
- The Best Cocktail Sauce
For more easy family dinner ideas, follow us on Instagram and Facebook!
Tartar Sauce Recipe
Equipment
- bowl
- 1 whisk
Ingredients
- 1 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon champagne vinegar
- 1/2 teaspoon Worcestershire sauce
- Zest and juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Combine all the ingredients in a small bowl.
- Cover and refrigerator for 1 hour or overnight for best results.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Stored in an airtight container in the fridge, it’s best within 7–10 days for the freshest flavor and texture. It may keep longer, but the taste can dull over time (and the texture can change depending on your ingredients).
Absolutely. Capers add a briny punch, but you can skip them. If you want to replace that salty-tangy vibe, add a bit more chopped pickles/relish (or a tiny splash of pickle juice).
Either works, it’s all about the flavor you want.
Sweet relish: classic diner-style, slightly sweet
Dill relish/pickles: tangier, more savory
If you’re unsure, start with dill for a more balanced “all-purpose” tartar sauce.
Yes, and it’s even better that way. Make it at least 30 minutes ahead if you can, so the flavors have time to blend. You can make it a day in advance for peak flavor.
Too sour: add more mayonnaise (and a tiny pinch of sugar if needed).
Too salty: add more mayonnaise to mellow it, or a squeeze of lemon to rebalance (depending on what’s throwing it off).
Too tangy overall: a spoonful of mayonnaise usually smooths it right out.
I don’t recommend it. Mayo-based sauces tend to separate and become watery after freezing and thawing. It’s best made fresh and kept refrigerated.
Never thought to put vinegar and Worcestershire sauce in tartar sauce but it works!!
It does! It just gives it more depth than just mayo.