Tartar Sauce Recipe
This post may contain affiliate links. Read my disclosure policy.
I was frustrated with store-bought tartar sauce; one disappointing can after another. Solution: homemade tarter sauce. Making your own is really easy. It’s fresh and amazing for these salmon cakes fish sticks or breaded fish fillets.
See those fish sticks there; yeah; those are from Costco. Maybe one day, I’ll make my own fish sticks, but for now; these are really good (the Trident brand). Sometimes I find that I eat more tartar sauce than fish stick (sounds gross, but this sauce is THAT GOOD!). This recipe stays fresh in the fridge for a few days.
Ingredients for Tartar Sauce:
1 cup real Mayonnaise
1 cup finely chopped dill pickles
1 Tbsp dill (fresh or frozen), OR 1 Tbsp finely chopped fresh parsley
1 tsp lemon juice
1 tsp sugar
1/4 tsp freshly ground black pepper
2 Tbsp finely chopped onion is good too, but optional (I usually skip it)
How to Make Tartar Sauce:
This is really complicated so pay attention. Are you ready?…
1. Combine everything in a mixing bowl and give it a good stir.
Tartar Sauce Recipe
Ingredients
- 1 cup real Mayonnaise
- 1 cup finely chopped dill pickles
- 1 Tbsp dill fresh or frozen, OR 1 tbsp finely chopped fresh parsley
- 1 tsp lemon juice
- 1 tsp sugar
- 1/4 tsp freshly ground black pepper
- 2 Tbsp finely chopped onion is good too optional
Instructions
-
Combine everything and give it a good stir.
natashaskitchen
Mushroom and Egg Salad Recipe 
Cod Fish in Tomato Sauce Recipe 
Spicy Sausage Asparagus Quiche (VIDEO) 
Braised Potatoes with Pork 
Avocado Salmon Salad Recipe (VIDEO) 
Tzatziki Sauce Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I just made this to go with lunch, som fish fillets I cooked in my Air Fryer. Easily the best tartar sauce I’ve ever had! The only things I changed was adding a little bit of onion powdee (instead of diced onion) and I added a bit golf celery seed.
I’m so happy to hear that, Sierra! Sounds like you found a new family favorite!
I’m making your Tartar Sauce.
How long will this keep in the refrigerator?
Thank you.
Hi Judy, the tartar sauce keeps covered and refrigerated for 5 to 7 days.
Ooh yep
.. that’s a cracker tartare!
So easy and it’s spot on I reckon!
I dropped in a tblspn of sweet mustard pickles and a tblspn of sugar and it was super sickly sweet.
No dramas It was easy to get it back under control with more mayo.
Beutifull …
I did get pumped on it so much that I tucked buck into the fridge a then snuck in a tblspn of cream also just coz I’m fiesty for experimental opportunities with my cooking.
Regards.
Killer job
I’m glad you enjoyed that Kym. Thank you for that feedback!
I realized too late we were out of Tarter Sauce to go with our fish. I Googled and found your receipe. It is 10x better than store bought like most things are better homemade. I don’t know why I waited so long to try making it. It was so good. My family loved it. Now I am looking at your other receipes to try. Thank you!
Sounds like you found a new favorite Dorothy! Thank you for that awesome review!
This is sooo good. I used dill, and garlic pickles. It was great with your Salmon patties.
I’m so glad you enjoyed that Paula!
I’ve always added a touch of Ketchup to my tartar sauce. I think I got that from my grandma. I don’t see any recipes that call for it online. Do I come from a crazy family?
Honestly, I haven’t seen or tried that combination. If you like it then you like it. Nothing wrong with that 🙂
Delicious and SUPER fast and easy.
That’s so great! It sounds like you have a new favorite!
Hello there, dear Natasha! This is Sophia from Athens Greece I couldn’t help comenting on this recipe since it’s the first one of yours I tried. I just made it for my 18years old twins, hoping that it would get my son finally eat the fish he constantly avoids – since he’s a strict meat lover. I wanted you to let you know that… goal achived and I cannot thank you enough! As for my daughter (on the contrary huge fish_lover and vegeterian as well) was like “mmhhh mmhhh” while enjoying this beautiful sauce! Thank you! I found your channel on facebook by accident (as good things usually happen) then did some more research and I must say that I love the way you present everything about cooking. I love the simplicity, I love the clarity, plainess and neatless of your recipes, I love the touch of chic on the editing of your channel and videos.
I wish all the best to you and your family, keep up the great job and be sure that I’ve already marked several of your recipes to try in my kitchen asap. I really like them all and I’m so glad that I found your so fine meal_suggestions. Thank you very very much!
I’m so happy you love our recipes, Sophia! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
I made this exactly as it says (unusual for me). It was perfect! I did use the onion (red onion) and fresh dill and let it all sit for about an hour or more. Served it with fresh deep fried cod sandwich. I won’t buy store bot again. Great!
That’s so great! It sounds like you have a new favorite!
I caught myself in a pinch today. I cooked fish and low and behold no tartar sauce. I came across your recipe and decided to give it a try “Very Good” I did have to alter a little bit because I didn’t have enough dill pickles so used a little sweet relish and turned out great. Will make from now on instead of store bought and make sure I have all the supplies. Thank you for sharing…
I’m so happy to hear that! Thank you for sharing your great review!
My favorite is: Mayo, Onion, Sweet Pickle Relish, lemon juice. My go to tartar sauce recipe.
That sounds amazing! Thank you for sharing that!
Claussen pickles
Being from the South I’ve been making tartar sauce for years, but never with a recipe. the unknown variant is always the dill pickle. I’m curious if you have found a reliable favorite; my wife has never met a dill pickle she couldn’t eat, but I’m a bit pickier. Oh, by the way, never leave out leave out the onion…finely diced or even grated, amount to taste, Vidalia if you can get them or other sweet variety…just sayin’… 🙂
Bill
Hi Bill! We definitely prefer homemade over here! Thank you so much for sharing that with us!
I’m assuming you use your aunt’s recipe. Have you ever tried halving the cokes before pickling?
Hi Bill, we usually put them in the jar whole – do you prefer to halve them?
I’ve only ever made bread and butter pickles before; but thought perhaps halving would mature them sooner. But on second thought that might also negatively impact crispiness…which by my reckoning is the holy grail of pickle making.
While I’ve got you…I’m not sure if I’ll be able to lay my hands on dill with the flower; would a teaspoon of dried dill be an acceptable alternative ?
Thanks again
I think that will work Bill! Let me know how you like that if you experiment!
how long will this keep in the fridge?
Hi Angela, the tartar sauce keeps covered and refrigerated for 5 to 7 days.
If my mayo is good for a year from now, and seems to be the only real ing. that can spoil, why then do you say this only keeps 5/7 days in fridge? I’m making it now.
Hi Terry, it’s more for the onion and dill which are more perishable.
OK, thank you. I’m using a dry dill, so didn’t think of it that way. Terry
Should there be a little Cream of Tartar in Tartar sauce ??
Hi Bob, Cream of Tartar isn’t a common ingredient in tartar sauce. I’ve seen one recipe with it online which surprised me since Cream of Tartar is usually known for it’s usefulness in baking and not tartar sauce.
Hullo Bob. I replied on this quite sometime back. Yes, you do need a bit of cream of tartar in it – 1/8 to 1/4 tsp, depending on howmuch tanginess you want in your sauce. Modern tastes may have changed, but that is how my 1916 vintage grandmother taught me back in the 70’s. The cream of tartar gives it that little something extra that modern sauces miss. It is also how TARTAR sauce got its name.
Trident’s fish sticks are the best. I have been a supplier of their packaging and the QC is outstanding. I have watched them made on the line and what a QC job they do. You will not know how well their QC is, above the industry. Did you know the largest consumer of fish sticks is Germay??
That’s amazing!! Thank you for sharing that with me!
I worked QC in Our fish plant, and at the end of every day I worked the Mince Machine for fish sticks. It was comprised of all the trimmer’s V-Bones from the days work and never quality checked for parasites. Have not ate a fish stick since..
This is basically the same recipe I have used for years, but I also add some capers.
That’s so awesome! Thank you for sharing that with me, Farrel!
Excellent recipe.. My mom always made homemade tartar and cocktail sauces. My question is, what mayo or salad dressing do you prefer for recipes like this particular one? It’s always a toss up for me between Hellmans and Miracle Whip… What is your go-to mayo?
Hi Shawnee, I always use Real Mayonnaise and not miracle whip and I do go between different brands – Hellmans’s or Best Foods, or Real Mayo.
Best to make sure the mayo does NOT contain canola oil.
If you have a source of freshly laid eggs, homemade is best. Youtube has great videos on how to easily make fresh mayo using a stick blender, and you control the ingredients and flavor.
Thank you for sharing that DJ.
I just gotta jump in here, lol, there is (to me) NOTHING to compare to the taste of DUKES Mayo, it’s mild, and just makes alllll taste so much better, there is to me a slight bitter aftertaste with other mayos. I buy the regular and the lite, love it! And using it now with this.
I do this but if I don’t have dill pickles a little green relish works too
Thank you for sharing that with us, Bonnie!
Thanks so much for including all the comments; I got some great ideas from them. I can’t eat pickles, so I think I will try finely chopped pickled okra (I get it at Walmart). The vinegar has already reduced the slime, and I’ll rinse it and pat dry to further reduce it. I really appreciate your blog.
I’m so happy that was helpful! I hope you love this recipe!
This Tartar Sauce recipe is the same way my son makes his homemade version except instead of sugar he uses Old Bay!! SO good!!! I will have to show him your version!! Love all your recipes AND your videos!!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I make this recipe with a slight variation. I substituted the bread crumbs with crushed pork rinds for a Keto friendly version. The cakes and tartar sauce are to die for!
Natasha, thank you for sharing this recipe. I recommend your channel to everyone! This is a definite hit at potlucks.
That’s just awesome!! Thank you for sharing your wonderful review Jen 🙂 I’m so happy you found a favorite on our blog!
I am never ever buying tartar sauce again. I use my home made dill pickles and I didn’t skimp with the seasonings.I used onion powder,just a little. Wonderful stuff ! I can’t wait to check out other recipes on your blog.
That’s so great! It sounds like you have a new favorite!.
This is an excellent recipe.
I used my own homemade mayo and my MIL’s carrot pickles instead of dill pickles. I also added a minced clove of garlic, but otherwise followed the recipe as written.
A keeper I will make again and again.
Sounds like you found a new favorite! Thank you for sharing your awesome review with me!
What kind /brand of dill pickles do you use? I love to eat pickles but I only like the good deli type ones like boars Head or claussen; but I’m thinking the cheap “picklier” ones that are bright green might add more flavor?
Hi, I think you’re right about the cheap picklier ones – they seem to add more of a vinegary punch, but the Boars Head and Claussen are also good.
Tartar sauce should include the same ingredients as a steak tartar: pickles, shallots (not onion), and capers. There should be enough acid from the capers and pickles, plus that in the mayo, to not need to add lemon juice, though it’s a question of taste. As are the optional parsley or dill. Generally, if you need these other ingredients, there’s too much mayo and not enough capers, pickles and shallots.
In your recipe, there are certainly not enough capers!
Thank you for sharing that with us!
Made it last night to go with fishcakes. Only had cornichons pickled with chili. Wow did that add a fantastic kick! Thanks Natasha.
I’m so happy to hear that! Thank you for sharing your great review!
YOU ALREADY HAVE SO MANY HAPPY FANS, BUT I JUST HAVE TO COMMENT ANYWAY. THIS STUFF IS TO DIE FOR! HUSBAND, 2 TWEENS AND A TEEN INHALED IT WITH SLOPPY SALMON PATTIES TONIGHT.
THANK YOU.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I use cilantro instead of dill in mine and never had the exact measurements- I use to hate fish till I started making my own tartar sauce -can’t wait to try yours with dill- also add a little sour cream
I hope you love it, Sue!
How long will this keep in refrigerator?
Hi Elaine, the tartar sauce keeps covered and refrigerated for 5 to 7 days.
Can I use dill pickle relish rather than cutting up dill pickles?
I haven’t tried relish but I think it could still work fine as long as it isn’t a sweet relish which would change the flavor profile. 🙂
I added some lemon zest for a little more lemon flavor
Thank you so much for sharing that with me.
Really super alagoshus good
I’m so glad you enjoyed it!
Simply amazing! This is my go to recipe. I always double the recipe and add a tbsp on minced garlic as well. The onions are a must for me but I beyond mince them so my kids don’t even know I added any! Thanks for a superb recipe!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Thanks for the recipe! I was making fish and chips last night and realized our bottle of tartar sauce was expired! I didn’t have ALL your ingredients on hand, but I had mayo, tangy dill relish, lemon juice and fresh cracked pepper. So I can’t say I made your recipe exactly, but you certainly inspired me (and helped with knowing proportions to make my own). I’ll never buy store-bought tartar sauce again, especially since it always seems to expire before I can finish it!
I love that you were able to make this work, Monica!! Thank you for the wonderful review!
easy and delicious went amazing with the salmon cakes ! 🙂
Isn’t it the perfect combination! Thanks for your feedback!
This tartar sauce is awesome. I will never buy store bought again. I’d give it 10 stars…its that good.
Wow! Thank you for this amazing review, Addison!
This is so good! I make it just as the recipe specifies.
Very satisfying and I liked the hint of lemon. Goes great with our beer-battered cod we like to eat.
Thank you!
Yes! So perfect with beer battered cod! Thank you for the awesome review, Joy!
This is my first time making Tartar Sauce. It’s really good. I didn’t have dill or parsley so I just left them out. Yummy!
That’s so great! Thank you for sharing that with us!
This recipe was awesome. Best tarter sauce recipe I’ve ever made. I only substituted Vegenaise for the Mayo for a slightly healthier option. I also used 1/2 Tspn of Dill and 1/2 Tbspn of Parsley. Thx for sharing your recipe!!!
I’m so glad you enjoyed it, Michelle! Thank you for the wonderful review!
Dear Natasha! I make home made dill pickles,my grandma recipe,I always use the dill from the pickles for recipes like this and for my yogurt tziziki,the dill flavor is so much richer than the fresh ones in this kind of recipes ! When people ask me how do I get this flavor in this recipes I tel them “my secret”!!! You really should try!!! But then you will need my grandma’s perfect and sooo eazy to make recipe!!! “Estusha”s dill pickles” ! I will be more than happy to share it offcors!!! 😊💗I will make your Tartar and I will put chopped fresh chives instead of onions(not cooked onions are to sharp for me I use green onions or chaives)and I will let you know how it was(for us here in tel Aviv -beautiful Israel!)by the way,is it fish in the photo next to the Tartar? Look’s solo yummm! Can I have the recipe?? And exactly what fish you used? Thank you very very much! And so sorry for the loooooong massage!!! Dont know what happened to me today…sorry!😏☺️😍
Hi Yaeli! Yes, please share that with us, we love to hear about new recipes from our readers. I really appreciate the longer but thoughtful messages!recipe here, please enjoy!
I don’t like tartar sauce, do you think it’s going to taste good with some lemon aioli?
Hi Yailenne. Which recipe are you referring to? 🙂
Oh sorry! I was talking about the salmon cakes recipe. I’ve just try it and it was awesome!
Oh thank you for clarifying! I’m so happy you enjoyed that!
My husband loved and I did too
Hi Sarah! I’m so glad you enjoyed it! Thank you for the wonderful review!
I added a tbsp of capers [well-drained] – it was really tasty
That sounds really good! Thanks for sharing 🙂
This recipe was awesome including the tartar sauce recipe! Just make sure you follow the directions to the T. Be certain to use unsalted butter and the salmon/croquettes will turn out awesome! I even made the homemade tartar sauce it was simply marvelous! I think my friend for sending this to me through Facebook. I think it was Olivia thanks a lot! Love you!
Thank you for your thoughtful review! I’m so happy you all enjoyed this!
Hi! Greetings from Brazil! The land of barbecue parties, sunny beaches and great carnival balls! I do love american recipes.
Is there any sour cream recipe? Unfortunately in Brazil there is no sour cream ready to use and we do have to prepare it at home. Can you Help me? Thanks a lot, Mucio
Hi Mucio. Sour Cream is a fairly simple recipe including whipping cream and buttermilk. I would recommend a simple google search for a recipe. I hope this helps.
Looks like something to make tonight.
Awesome! Enjoy!
Has anyone tried this recipe with sweet pickles instead of dill pickles? I would leave out the sugar if I used sweet pickles.
Yes! Some of readers reporting this working great with sweet pickles!
Holy moly this is good. I left out the sugar since I like my tartar sauce more on the tart side and used my own homemade mayo. I’m a tartar sauce on everything kind of girl and now that I can make it at home makes me so happy. Thank you for the recipe!
Thank you for the wonderful review!
Thank you so much for the tartar sauce recipe! I will never buy store bought again. It’s easy and fresh, and the onion gave it that certain something! I will be subscribing and following your blog so that I don’t miss a thing!
I’m so happy you discovered our blog. Welcome! 🙂
Really a good base. Then I added a splash of Worstershire, both dill AND parsley, celery salt, paprika and a few red pepper flakes . Yummy!
Sounds amazing! I’m so glad you enjoyed it!
I had salmon cakes on vacation in Pigeon Forge, Tn. last wk. They used a cucumber, dill dip for the cakes. It was so good!
mmm that sounds so good! Thanks for sharing that with us, Pat.
Didn’t have the pickles for the tartar sauce so I substituted a 10 oz jar of dill relish. Already chopped! Drained the dill relish for a couple of minutes with a small strainer. Easy peasy. Tasted wonderful!
I’m so glad you enjoyed it!
..LOL… I was just going to ask Natasha if she thought I could substitute pickle relish for the pickles. Thanks for the post!
I canned 70 quarts of pickles last year. Wish we lived close
This is such an amazing recipe! Thanks so much for sharing, I added a little bit of chopped green apple as well and it was to die for!
I’m so glad you enjoyed it, Jen!
I love making my own sauces, and tartar sauce is no exception. My recipe is similar to yours. I love a bit of tang to my tartar sauce, so I use dill relish, skip the sugar and add a dollop of sour cream or creme fraiche.
I love your recipes; you are an inspiration! Thank you.
I’m so happy you enjoyed that, Maeve. Thank you for sharing that with us & for the wonderful compliment!
I usually make my own tartar with just mayonnaise and pickle relish but this sound so much better. Thanks for sharing this and all of your great recipes.
I meant “tartar sauce”
I’m so happy to hear that! Thank you for sharing your great review, Christine!
This is an awesome tartar sauce recipe. My husband, who hates pickles, loved it with his baked salmon. I use it as a veggie dip as well and always get raves for it.
Awww that’s the best Dianne! Thank you so much for sharing that with me :).
I like the dip idea. I’m going to try it with dill potato chips and knock my own socks off!
We have made this a few times and we love it easy it’s very good. thanks
You’re welcome Bobby! I’m glad you enjoy the recipe. Thanks for sharing your great review!
I love that you use dill pickle instead of sweet. I would probably substitute dill relish (no mustard, straight relish) to make it even easier.
Great suggestion Theresa, thanks for sharing!
Hullo, ran across this post on Pinterest. Your recipe is very similar to the one my grandma taught me back in the early 70’s, except that it is missing the very thing that makes it “tartar” sauce – 1/2 teaspoon powdered cream of tartar. It adds a certain something (tartness perhaps?) that brings it up a notch. Try adding it the next time you make this and see.
Oh, also if it is too thick, use a bit of pickle juice to thin. And if you have access to farm fresh eggs, homemade mayo is a snap to make with a stick blender. If you REALLY want awesome tartar sauce, good homemade mayo really takes tartar sauce to the next level.
Yum! These are all great tips and suggestion Dee, thanks for sharing with other readers!
Have you used dried dill over fresh or frozen? Would the amount be used according to taste?
Hi Nevanka, I haven’t tried this with dried dill but with dried dill, you would only use about 1/3 of what is called for in the recipe and also give it time to soften in the tartar sauce before serving it. So if a recipe calls for 1 Tbsp of fresh dill, use 1 tsp of dried dill instead.
Just made this and it was delicious! Soo creamy and the crunchy pickle really adds a nice crunch! Took no time to make and it tastes great with fish. Thanks for the recipe!
You’re welcome Taylor! I’m glad you enjoy the recipe, thanks for sharing your great review!
Sometimes I just add a tbspn of green relish instead of the dill pickles, and chives for the onion flavour.
Oh ya, that sounds great! Thanks for sharing your tips Patricia!
I dont add sugar or fresh herbs. It’s mayo diced dill pickles, lemon juice and horseradish. Amazing everytime!
I’ll have to try that myself sometime, thanks for sharing Jessica!
Great recipe. Mind blown from the great taste. I will never buy tartar sauce again. All items were on hand in my kitchen & it was super easy. Next time I’ll use homemade mayo. Ty
I’m glad you love the recipe Marjorie! Thanks for sharing your wonderful review!
Do you know how long the tarter sauce will keep after you make it?
Hi Karen, you can keep it covered and refrigerated for 5 to 7 days.
Thank you
You’re welcome! 🙂
Delicious, didn’t have Dill or lemon juice and it was still amazing
I’m glad to hear the recipe was a success! Thanks for sharing! 🙂
I can’t find the tartar sauce recipe.
Help
I can’t find this recipe. I’m really bad at this I guess but I’d love to have it. Salmon patties~no problem. Yum
Hi Jeanne! Here is the Tartar Sauce recipe. 🙂 Thank you for the wonderful review.
Hi Jeanne, the tartar sauce recipe is the recipe on this page that you left a comment on. Scroll to the bottom of the post to get to the print-friendly recipe 🙂
I make this all the time and it is a huge hit!! SO much better than any store bought tartar sauce or any other recipe that I have tried. Its perfect!
That’s awesome, I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review Chad!
I was also out of dill and it was still delicious! And we ONLY buy the Costco Trident cod filets! Thanks so much for your always spot on recipes!!
My pleasure Chad, good to hear!
This is the best tartar sauce. Tried tons of recipes and they were always too mayonnaisy, but this one is perfect. I think the sugar and equal pickle to mayo ratio really helps.
I’m glad you love the recipe Melissa! Thanks for sharing your fantastic review!
I have started grating my onion for dishes where I want the onion but don’t have time to dice. Will add the juice as well.
Great tip David, thanks for sharing!
Hi Natasha. Wonderful website by the way. I have a catfish fry every Christmas eve. Was out of tartar sauce, and came across your recipe. Everyone raved about the tarter sauce. Didn’t say say anything about the catfish. Ha Making some more today. Thanks for the recipe!
Thank you so much Clay! I’m glad to hear the recipe was such a hit. Thanks for sharing your fantastic review!
I was making salmon tonight and found out I didn’t have any tartar sauce ( can’t have fish without it). Instead of sending the hubby to get bottled at the store , which I’m never fond of, I stumbled across your recipe. I just whipped it up and MAN! I will never buy bottled again. I only added a pinch of sugar, as I don’t care for sweet tartar at all. I also added a bit more dill. But thank you SO MUCH for this. It will be a staple in my home.
I’m glad to hear how much you enjoy the recipe! Thanks for sharing your excellent review with other readers Becca!
Realized I had no tartar sauce after I started cooking my fish, so had no time to run back to the store. Luckily I found this recipe. Diced up some mini gherkin pickles, couldn’t find dill, so used some dill weed (which may be the same), and had all the other ingredients. Skipped the onions. Came out delicious and only took a few minutes. Felt like I was on chopped trying to finish the tartar sauce before the fish was ready! Much better than store bought!
I’m glad you enjoy the recipe Brian. Thanks for sharing your great review with other readers! 🙂
Love you Tartar sauce recipe, like you I have been so dissatisfied with store bought. This is really, really good and Thank You so much for sharing your recipe.
You’re welcome Phillip! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your review!
This was so good! Loved having pieces of dill pickle throughout, best tartar sauce I’ve ever had!
I’m happy to hear how much you enjoy the recipe Amanda! Thanks for sharing your excellent review!
I usually see tartar sauce prepared with a hard boiled egg. Why do you skip it?
Hi Silvia, I haven’t seen it served that way before. Maybe it’s a regional thing?
I added the onion and some pickle juice. Also added both the fresh parsley, dill seed and lemon pepper and no lemon juice
That sounds delicious! Thanks for sharing Cheryl!
LOVE this! I loved it as suggested–using it generously as if I was having fish with my Tartar Sauce! Yes, it is THAT GOOD. Thank you!
You’re welcome Maria! I’m glad to hear you enjoy the recipe so much! Thanks for sharing your fantastic review!
So easy and VERY yummy!!! Thanks for the recipe
You’re welcome Angela! I’m glad you enjoy the recipe! Thanks for sharing!
Hi Natasha I want to make it just I have a little question for how long can it stay in a fridge?
Hi Vicki, you can keep it covered and refrigerated for 5 to 7 days.
Which is why we “buy” tartar sauce. A single person cannot afford to make it and throw it away if it doesn’t keep. Sounds good though.
Hi Wilma, I can absolutely see your point. We have a family of 4 and it usually disappears on day one because it is just really really good :). I sometimes scale it down and make half the recipe and it works really well.
I don’t pickles currently 😭 can I sub relish? Also would it be good if I cut receipe in half?
Hi Leah, I haven’t tried relish but I think it could still work fine as long as it isn’t a sweet relish which would change the flavor profile. Yes, it would work to cut the recipe in half 🙂
I use dill relish instead of pickles to save time, but be sure to drain the relish in a strainer first so your tarter sauce doesn’t turn out greenish. Mike S.
Great tip Mike, thanks for sharing!
Hi my husband and I made these salmon cakes yesterday they were very good. We added yellow peppers and onions but should have decrease the mayo they were little wet but compensated with the panko bread crumbs,Will definitely make again.Thanks fo the recipe
You’re welcome Anita! I’m glad you both love the recipe! Thanks for sharing your great review!
Really nice blend, used a green onion & my husband & daughter loved it!
I’m glad to hear that! Thanks for sharing your great review! 😀
Natasha, I made your salmon cakes and tartar sauce for my son — who usually doesn’t like pickles — but loved your recipe. I didn’t take a picture because they weren’t as beautiful as yours, but they were mighty tasty! Thank you for a wonderful recipe!
–Bevolyn Williams-Harold
My pleasure Bevolyn! I’m glad to hear the recipe is “picky eater approved”! Thanks for sharing your fantastic review!
I found that when you make this wonderful-tasting tartar sauce, make it atleast an hour or more before you plan to eat.It “marries” the flavor…….
Great tip Kathern! Thanks for sharing your tip with other readers!
Just made the tartar sauce I added some capers and some spring onions (scallions) lovely recipe. Tastes so fresh and so simple and quick to make. Thank you. Have made the salmon patties to have with it tonight.
You’re welcome Sharon! I’m glad you love the recipe! Thanks for sharing your wonderful review!
This is the best tartar sauce I’ve ever tasted. My autistic kids actually consumed their fish without any complaints and I heard some say “Yummy!” Thank you!!!❤❤
You’re welcome Lisa! I’m so glad to hear that! Thanks for sharing your incredible review!
Hi, I always love to see your great recipes. I tried your salmon cakes. My husband is not that fond of salmon but they were so good. He loved them and so did I. I made your tartar sauce and it was great. I always prefer the home style also. It was so good. I may try the same recipe with chicken. Thank you
Pam LeTard
You’re welcome! I’m so happy you enjoyed it
I add capers when I make tartare sauce.. seriously a delicious addition 🙂
That does sounds delicious! Thanks for sharing Corinna!
Crazy Wild Tarter Sauce:
I use 1 c Mayo, 1/2 relish, 1 Tbsp onion powder (cause some friends n family don’t like texture of fresh onions, but like flavor!!?? So ok!), 1 Tbsp worchester Sauce, 1 tsp Bay seasoning. 1 tsp garlic. 2 Tbsp minced finely red pepper. Pinch of cayenne, it wakes the flavors with out the heat. 1 1/2 Tbsp horseradish. 1 Tbsp minced parsley.
I try to make early in the day to let it incorporate the flavors. Then add salt or pepper if needed.
Great as a sandwich spread, too! Enjoy!
So awesome of you to share!! I love the name of it and it must be good when it’s called “Crazy Wild!” 🙂
Terese, is it 1/2 cup of relish?
This is nearly identical to the tartar sauce I’ve made all my life (recipe from my mother), and I’m an old broad now. Except, I simply can’t understand why you’d put sugar in tartar sauce, and make onions optional? Onions are a must.
Hi Diane! I have made it without onions to make it more kid friendly and it still works :). My aunt shared the idea for a bit of sugar and it balances the tang and saltiness. It can be omitted but we like to add it 🙂
I found that mixing mayonnaise, horseradish sauce, and dill relish, then salt and pepper to taste works well, too! I never thought about using parsley, though.
Great suggestions Jeanne! Thanks for sharing 🙂
Love this recipe. Trader Joe’s stopped there tartar sauce and found your recipe. We fish allot and always make it all the time.
That’s great Kay! I’m glad to hear you love the recipe! Thanks for sharing your great review!
I like to add some chopped capers as well. Yum!
That’s a great suggestion Patt! Thanks for sharing with other readers!
Want to add a whole new flavor profile to your tuna or albacore sandwiches? Use this tarter sauce instead of mayonnaise when you make them. The dill and parsley totally brighten up the fish flavor. Wow!
What a great suggestion Mike, that sounds delicious! Thanks for sharing!
I’m making them this evening…What has everyone served with these? Rice?
Yes make your own rice a roni bet she has a good recipe for rice-a-ronni.
I’ve been making tartar sauce for years — saw this with your salmon cakes recipe. I haven’t tried the salmon cakes yet, but made the tartar sauce to go with some red snapper I grilled. This is GREAT tartar sauce, maybe the best I’ve ever tried! I thought it might be too much dill for me – but nope – just right! Thanks!
You’re welcome Uncle Bob! I’m happy to hear you enjoy the sauce recipe! Thanks for sharing your wonderful review!
I love onions, so I would use, but cooked.
Hi Lori, I think that should still work as long as they are fully cooled before adding and try not to add any excess oil from cooking the onion.
Warning: grammar police!
Police?? Hardly !! I’m a web programmer in Retail and have to proofread all my own web pages before hitting “publish”. Stuff just jumps out at me when I see it. My favorite is explaining why spiked punch is not capitalized, but Spike gourmet seasoning is. Natasha has one of the best five food blogs to follow out in the Internet; I’m a big fan here. At least she knows we read her stuff in detail …
I really do appreciate corrections because it prevents future embarrassment – ha! 🙂 Thank you for that very nice compliment by the way! 😉
OK, I tested the recipe; it’s exceptional! To save time and cleanup, I used dill pickle relish, so I added chopped parsley instead of adding more dill. I also added 1 Tbsp of dehydrated onion because my favorite store-bought version has it. This was so much better because there were no preservatives, emulsifiers, additives, or anything else like that. Kudos!
That’s great to hear Mike, I’m glad you love it! Thanks for sharing your fantastic review!
I use green relish instead of the pickles.
Yum! That sounds like a great idea Patti!
Lol, thanks for giving me the heads up Mike!
Sounds very good but what kind oh pickles do you use. Dill or bread and butter?
Hi John! These are dill pickles. Great question though! I will be sure to clarify in the recipe 🙂
I love this recipe! It was great on my baked catfish! I will use this recipe from now own. I would like to know how long it can be stored?
Nikki, keep it covered and refrigerated for 5 to 7 days.
Loved this recipe, lighter version of tarter sauce – and was great with the Salmon cakes!
Hi, I see some comments that mention also adding capers. I’m new to capers… about how much should be added? Thanks!
Kathy, I’ve never added capers personally but I would start with 1-2 Tbsp and add them to taste.
Forgot the capers.
Can’t forget those!
I put a little lemon juice, chives, parsley flakes, dehydrated onions, spicy brown mustard, yellow mustard, kosher salt, black pepper and diced jalapenos in mine.
YUM! That sounds great Mike! 🙂
Awesome recipe for our almond bread crum cod fish!!!
Thank you!!
You’re welcome Carlos! That’s a great combo! Thanks for sharing 🙂
Wow, awesome! Will NEVER buy store bought again. I used dill pickle relish and strained the juice and I used dill! LOVE!!!
YAY! That makes me happy! Thank for sharing your wonderful review Maryann 🙂
Excellent recipe. I will not buy store bought tartar sauce again. The sauce was tangy and very fresh. Used fresh dill.
YAY! I’m so glad to hear this!! Thanks for sharing Aimee 🙂
Thanks for this recipe, Natasha! I’ve tried it and the taste never fail me. It’s so savory.
You’re welcome Rachel! Thanks for sharing your wonderful review!
I was always a fan of the original Morrison’s Cafeteria tartar sauce so I followed your recipe but added 1/4 cup of finely grated cabbage. Absolutely delicious. It also helps to refrigerate it for several hours before serving it. Going to try the capers in my next batch. No more store bought terrible tartar sauce for this guy.
Thanks
That does sound delicious! Thanks for sharing Sandy 🙂
I mad this recipe yesterday. This was hands down THE BEST tartar sauce I ever had. I left out the pepper but did everything else to the t and added the onions. I had sliced dill pickels so I diced those up. The sugar did not make it sweet at all. It was perfect. My husband said it was the best he ever had and wants to try it with fried catfish! Can’t wait. Thanks so much for sharing!
You’re welcome Brandi! I’m happy to hear you both enjoy the sauce recipe! Thanks for sharing 🙂
Thanks for this recipe, Natasha! I’ve been looking for a good Tartar Sauce recipe, and your’s looks perfect! Did you use Sweet or Dill Pickles?
They were dill pickles 🙂 I hope you LOVE it! 🙂
We don’t use tarter sauce often so I don’t normally have it on hand. But when needed I mix mayo with sweet relish and maybe a squeeze of lemon juice if on hand. It’s pretty good! Will definitely have to try this one 🙂
I hope you love it!! It really does come together so quickly 🙂
can’t stand mayo. would salid dressing ( miracle whip) work instead?
Hi Tracy, I haven’t tried it with Miracle Whip so I can’t really say if it would taste as good.
It works with sweet pickles but not with dill.
I loved this recipe! I made it this morning for the fresh clam strips I breaded and fried. It is delicous. Thank you! I have another tartar sauce recipe that I made up years ago that I would like to share. I was out of a main ingredient which is why I looked for another one.
Mine has mayo, onions, minced parsley and I use capers and caper juice instead of pickles. I add just a pinch of sugar. Salt and pepper. Anyway I am loving your site and I plan on making your homemade chicken nuggets tomorrow.
I love the idea of using capers and caper juice! Thank you so much for sharing that with me 🙂
Doesn’t get any easier than this recipe!
Trying it out this weekend with some cod.
Mmm this is great with cod! You’re making me very hungry! 🙂
We usually don’t eat much tartar sauce but if I whipped this up, how long do you think it would stay good in the fridge?
It should stay good for a 3-5 days covered in the fridge. Just give it a stir before serving.
Thanks for the recipe, my husband had a fish restaurant for many years and was known for his tartar sauce, (love it on hush puppies) think he put a little garlic powder in his and always dill relish and he used heavy duty mayo. Don`t remember all the ingredient, think I can take your recipe and sub a few things and come up with a very good recipe. Thanks a million.
You’re very welcome :).
I love this recipe. I don’t like sweet tartar sauce so I always use dill pickles and skip the sugar. Sometimes I also add a bit of chopped capers.
Thank you for the great review, I like the idea of chopped capers :).
This is a great recipe and I will be making this at the weekend. Thank you for sharing Natasha.
You are welcome Tony, I would love to hear how it turned out :).
This was absolutely delicious! I didn’t have any fresh parsley or fresh dill on hand so I just sprinkled a little dried parsley and dill weed in it. My husband even liked it and he hates tartar sauce! It compliments those delicious Costco fish sticks perfectly! Thanks for the awesome recipe!
Cabrera, thank you for the great review and you are welcome :).
YOUR A STAR!!!!!!!!!!!!
I love tartar sauce with beer battered fried fish.. Yum…
Natasha, yours look very delicious and refreshing 🙂
I’ve tried beer battered stuff at restaurants, but never cooked with it myself (maybe too embarrassed to be seen buying it 😉 )
I can see that starting rumors! 🙂
Hahaha yeah… I bought rum once at a liquor store for a cake and felt so embarrassed walking out with a bottle in a paper bag :-O
Yum, I love tarter sauce with crab cakes…gona have to make both one of these days..
tartar sauce + crab cakes = savory lusciousness (I’m running out of ways to say “awesome”)
Yumm! Love tartar sauce 🙂 sometimes i make it with sweet relish, which substitutes for the pickles and the lemon juice…the relish has to be from Costco though! Thanks for all you do Natasha! Your recipes are absolutely fantastic and soo good!! :)) God bless you!
Thank you!! Oh my gosh, why didn’t I think of that?? That’s even easier than chopping pickles. Everything is better from Costco 🙂
I forgot to mention, when using relish, also omit the sugar since relish is already sweet…everything else is exactly the same 🙂
Ok, that makes sense. Thanks Yana!