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Tartar Sauce Recipe

Try this quick and easy tartar sauce recipe and you'll never want store-bought again! | NatashasKitchen.com

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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.

Try this quick and easy tartar sauce recipe and you'll never want store-bought again! | NatashasKitchen.com

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)

Tartar Sauce Recipe

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-8Try this quick and easy tartar sauce recipe and you'll never want store-bought again! | NatashasKitchen.com

Tartar Sauce Recipe

4.96 from 62 votes
Prep Time: 15 minutes
Total Time: 15 minutes
Try this quick and easy tartar sauce recipe and you'll never want store-bought again! | NatashasKitchen.com
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $3
Servings: 1 1/2 cups

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

  1. Combine everything and give it a good stir.

Final Final Picmonkey Hashtag bannerTry this quick and easy tartar sauce recipe and you'll never want store-bought again! | NatashasKitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Laura
    March 8, 2019

    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. Reply

    • Natashas Kitchen
      March 8, 2019

      That’s so great! It sounds like you have a new favorite!. Reply

  • Nunu
    March 8, 2019

    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. Reply

    • Natashas Kitchen
      March 8, 2019

      Sounds like you found a new favorite! Thank you for sharing your awesome review with me! Reply

  • Tartar lover
    March 6, 2019

    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? Reply

    • Natasha
      March 7, 2019

      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. Reply

  • Maureen
    January 20, 2019

    Made it last night to go with fishcakes. Only had cornichons pickled with chili. Wow did that add a fantastic kick! Thanks Natasha. Reply

    • Natashas Kitchen
      January 20, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Virginia Velez
    January 8, 2019

    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. Reply

    • Natashas Kitchen
      January 8, 2019

      That’s just awesome!! Thank you for sharing your wonderful review πŸ™‚ Reply

  • Sue Ritter
    January 7, 2019

    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 Reply

    • Natashas Kitchen
      January 7, 2019

      I hope you love it, Sue! Reply

  • Elaine
    January 3, 2019

    How long will this keep in refrigerator? Reply

    • Natasha
      January 3, 2019

      Hi Elaine, the tartar sauce keeps covered and refrigerated for 5 to 7 days. Reply

  • Rachel
    January 2, 2019

    Can I use dill pickle relish rather than cutting up dill pickles? Reply

    • Natashas Kitchen
      January 2, 2019

      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. πŸ™‚ Reply

  • Steve D Myers
    November 20, 2018

    I added some lemon zest for a little more lemon flavor Reply

    • Natashas Kitchen
      November 20, 2018

      Thank you so much for sharing that with me. Reply

  • Jim Taylor
    November 4, 2018

    Really super alagoshus good Reply

    • Natashas Kitchen
      November 5, 2018

      I’m so glad you enjoyed it! Reply

  • Jeremy Williams
    November 3, 2018

    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! Reply

    • Natashas Kitchen
      November 3, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Monica Booth
    November 2, 2018

    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! Reply

    • Natashas Kitchen
      November 2, 2018

      I love that you were able to make this work, Monica!! Thank you for the wonderful review! Reply

  • Aldi
    October 22, 2018

    easy and delicious went amazing with the salmon cakes ! πŸ™‚ Reply

    • Natashas Kitchen
      October 22, 2018

      Isn’t it the perfect combination! Thanks for your feedback! Reply

  • Addison
    October 9, 2018

    This tartar sauce is awesome. I will never buy store bought again. I’d give it 10 stars…its that good. Reply

    • Natashas Kitchen
      October 9, 2018

      Wow! Thank you for this amazing review, Addison! Reply

  • Joy Rae
    October 5, 2018

    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! Reply

    • Natashas Kitchen
      October 5, 2018

      Yes! So perfect with beer battered cod! Thank you for the awesome review, Joy! Reply

  • Kathy Owen
    September 15, 2018

    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! Reply

    • Natashas Kitchen
      September 15, 2018

      That’s so great! Thank you for sharing that with us! Reply

  • Michelle
    September 9, 2018

    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!!! Reply

    • Natashas Kitchen
      September 9, 2018

      I’m so glad you enjoyed it, Michelle! Thank you for the wonderful review! Reply

  • Yaeli vital
    August 17, 2018

    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!!! πŸ˜ŠπŸ’—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!😏☺️😍 Reply

    • Natashas Kitchen
      August 17, 2018

      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! Reply

  • Yailenne
    August 16, 2018

    I don’t like tartar sauce, do you think it’s going to taste good with some lemon aioli? Reply

    • Natashas Kitchen
      August 16, 2018

      Hi Yailenne. Which recipe are you referring to? πŸ™‚ Reply

      • Yailenne
        August 16, 2018

        Oh sorry! I was talking about the salmon cakes recipe. I’ve just try it and it was awesome! Reply

        • Natashas Kitchen
          August 16, 2018

          Oh thank you for clarifying! I’m so happy you enjoyed that! Reply

  • Sarah
    August 13, 2018

    My husband loved and I did too Reply

    • Natashas Kitchen
      August 13, 2018

      Hi Sarah! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Spanish Jeepboy
    July 29, 2018

    I added a tbsp of capers [well-drained] – it was really tasty Reply

  • Arlene
    July 22, 2018

    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! Reply

    • Natashas Kitchen
      July 23, 2018

      Thank you for your thoughtful review! I’m so happy you all enjoyed this! Reply

  • Mucio
    July 15, 2018

    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 Reply

    • Natashas Kitchen
      July 16, 2018

      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. Reply

  • Helen Lehman
    July 12, 2018

    Looks like something to make tonight. Reply

    • Natashas Kitchen
      July 12, 2018

      Awesome! Enjoy! Reply

  • Sheila Bell
    July 2, 2018

    Has anyone tried this recipe with sweet pickles instead of dill pickles? I would leave out the sugar if I used sweet pickles. Reply

    • Natashas Kitchen
      July 2, 2018

      Yes! Some of readers reporting this working great with sweet pickles! Reply

  • Michelle
    June 19, 2018

    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! Reply

    • Natashas Kitchen
      June 19, 2018

      Thank you for the wonderful review! Reply

  • Michelle
    June 14, 2018

    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! Reply

    • Natashas Kitchen
      June 14, 2018

      I’m so happy you discovered our blog. Welcome! πŸ™‚ Reply

  • MG
    June 13, 2018

    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! Reply

    • Natashas Kitchen
      June 13, 2018

      Sounds amazing! I’m so glad you enjoyed it! Reply

  • Pat W.
    June 11, 2018

    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! Reply

    • Natashas Kitchen
      June 11, 2018

      mmm that sounds so good! Thanks for sharing that with us, Pat. Reply

  • Tina Stessl
    June 10, 2018

    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! Reply

    • Natashas Kitchen
      June 11, 2018

      I’m so glad you enjoyed it! Reply

    • Linda Wagner
      June 16, 2018

      ..LOL… I was just going to ask Natasha if she thought I could substitute pickle relish for the pickles. Thanks for the post! Reply

    • Robert Crawley
      July 12, 2018

      I canned 70 quarts of pickles last year. Wish we lived close Reply

  • Jen Etter
    June 7, 2018

    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! Reply

    • Natashas Kitchen
      June 7, 2018

      I’m so glad you enjoyed it, Jen! Reply

  • Maeve Grimes
    June 6, 2018

    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. Reply

    • Natashas Kitchen
      June 6, 2018

      I’m so happy you enjoyed that, Maeve. Thank you for sharing that with us & for the wonderful compliment! Reply

  • Christine
    June 6, 2018

    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. Reply

    • Christine
      June 6, 2018

      I meant “tartar sauce” Reply

    • Natashas Kitchen
      June 6, 2018

      I’m so happy to hear that! Thank you for sharing your great review, Christine! Reply

  • Dianne L. Wilson
    June 2, 2018

    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. Reply

    • Natashas Kitchen
      June 2, 2018

      Awww that’s the best Dianne! Thank you so much for sharing that with me :). Reply

    • Tina Stessl
      June 14, 2018

      I like the dip idea. I’m going to try it with dill potato chips and knock my own socks off! Reply

  • Bobby
    May 16, 2018

    We have made this a few times and we love it easy it’s very good. thanks Reply

    • Natasha's Kitchen
      May 16, 2018

      You’re welcome Bobby! I’m glad you enjoy the recipe. Thanks for sharing your great review! Reply

  • Theresa
    May 6, 2018

    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. Reply

    • Natasha's Kitchen
      May 7, 2018

      Great suggestion Theresa, thanks for sharing! Reply

  • Dee
    April 24, 2018

    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. Reply

    • Natasha's Kitchen
      April 24, 2018

      Yum! These are all great tips and suggestion Dee, thanks for sharing with other readers! Reply

  • Nevanka
    April 9, 2018

    Have you used dried dill over fresh or frozen? Would the amount be used according to taste? Reply

    • Natasha
      natashaskitchen
      April 9, 2018

      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. Reply

  • Taylor Duffy
    March 30, 2018

    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! Reply

    • Natasha's Kitchen
      March 30, 2018

      You’re welcome Taylor! I’m glad you enjoy the recipe, thanks for sharing your great review! Reply

  • Patricia
    March 17, 2018

    Sometimes I just add a tbspn of green relish instead of the dill pickles, and chives for the onion flavour. Reply

    • Natasha's Kitchen
      March 19, 2018

      Oh ya, that sounds great! Thanks for sharing your tips Patricia! Reply

  • jessica sciullo
    March 17, 2018

    I dont add sugar or fresh herbs. It’s mayo diced dill pickles, lemon juice and horseradish. Amazing everytime! Reply

    • Natasha's Kitchen
      March 19, 2018

      I’ll have to try that myself sometime, thanks for sharing Jessica! Reply

  • Marjorie
    March 14, 2018

    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 Reply

    • Natasha's Kitchen
      March 15, 2018

      I’m glad you love the recipe Marjorie! Thanks for sharing your wonderful review! Reply

  • Karen
    March 14, 2018

    Do you know how long the tarter sauce will keep after you make it? Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Karen, you can keep it covered and refrigerated for 5 to 7 days. Reply

      • Karen
        March 15, 2018

        Thank you Reply

        • Natasha's Kitchen
          March 15, 2018

          You’re welcome! πŸ™‚ Reply

  • A
    February 21, 2018

    Delicious, didn’t have Dill or lemon juice and it was still amazing Reply

    • Natasha's Kitchen
      February 21, 2018

      I’m glad to hear the recipe was a success! Thanks for sharing! πŸ™‚ Reply

      • Jeanne Olea
        June 28, 2018

        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 Reply

        • Natashas Kitchen
          June 28, 2018

          Hi Jeanne! Here is the Tartar Sauce recipe. πŸ™‚ Thank you for the wonderful review. Reply

        • Natasha
          June 28, 2018

          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 πŸ™‚ Reply

  • Chad
    February 21, 2018

    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! Reply

    • Natasha's Kitchen
      February 21, 2018

      That’s awesome, I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review Chad! Reply

      • Chad
        February 21, 2018

        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!! Reply

        • Natasha's Kitchen
          February 22, 2018

          My pleasure Chad, good to hear! Reply

  • melissa
    February 12, 2018

    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. Reply

    • Natasha's Kitchen
      February 13, 2018

      I’m glad you love the recipe Melissa! Thanks for sharing your fantastic review! Reply

  • David
    January 31, 2018

    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. Reply

    • Natasha's Kitchen
      January 31, 2018

      Great tip David, thanks for sharing! Reply

  • Clay
    January 27, 2018

    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! Reply

    • Natasha's Kitchen
      January 27, 2018

      Thank you so much Clay! I’m glad to hear the recipe was such a hit. Thanks for sharing your fantastic review! Reply

  • Becca
    January 13, 2018

    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. Reply

    • Natasha's Kitchen
      January 15, 2018

      I’m glad to hear how much you enjoy the recipe! Thanks for sharing your excellent review with other readers Becca! Reply

  • Brian
    January 4, 2018

    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! Reply

    • Natasha's Kitchen
      January 4, 2018

      I’m glad you enjoy the recipe Brian. Thanks for sharing your great review with other readers! πŸ™‚ Reply

  • Phillip
    December 13, 2017

    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. Reply

    • Natasha's Kitchen
      December 13, 2017

      You’re welcome Phillip! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your review! Reply

  • Amanda
    December 3, 2017

    This was so good! Loved having pieces of dill pickle throughout, best tartar sauce I’ve ever had! Reply

    • Natasha's Kitchen
      December 4, 2017

      I’m happy to hear how much you enjoy the recipe Amanda! Thanks for sharing your excellent review! Reply

  • Silvia
    December 1, 2017

    I usually see tartar sauce prepared with a hard boiled egg. Why do you skip it? Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      Hi Silvia, I haven’t seen it served that way before. Maybe it’s a regional thing? Reply

  • Cheryl
    November 28, 2017

    I added the onion and some pickle juice. Also added both the fresh parsley, dill seed and lemon pepper and no lemon juice Reply

    • Natasha's Kitchen
      November 29, 2017

      That sounds delicious! Thanks for sharing Cheryl! Reply

  • Maria
    October 28, 2017

    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! Reply

    • Natasha's Kitchen
      October 29, 2017

      You’re welcome Maria! I’m glad to hear you enjoy the recipe so much! Thanks for sharing your fantastic review! Reply

  • Angela
    October 25, 2017

    So easy and VERY yummy!!! Thanks for the recipe Reply

    • Natasha's Kitchen
      October 25, 2017

      You’re welcome Angela! I’m glad you enjoy the recipe! Thanks for sharing! Reply

  • Vicki
    October 24, 2017

    Hi Natasha I want to make it just I have a little question for how long can it stay in a fridge? Reply

    • Natasha
      natashaskitchen
      October 24, 2017

      Hi Vicki, you can keep it covered and refrigerated for 5 to 7 days. Reply

      • Wilma
        January 7, 2018

        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. Reply

        • Natasha
          natashaskitchen
          January 7, 2018

          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. Reply

          • Leah
            January 25, 2018

            I don’t pickles currently 😭 can I sub relish? Also would it be good if I cut receipe in half?

          • Natasha
            natashaskitchen
            January 25, 2018

            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 πŸ™‚

          • Mike S
            January 25, 2018

            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.

          • Natasha's Kitchen
            January 25, 2018

            Great tip Mike, thanks for sharing!

  • October 9, 2017

    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 Reply

    • Natasha's Kitchen
      October 9, 2017

      You’re welcome Anita! I’m glad you both love the recipe! Thanks for sharing your great review! Reply

  • V
    September 22, 2017

    Really nice blend, used a green onion & my husband & daughter loved it! Reply

    • Natasha's Kitchen
      September 22, 2017

      I’m glad to hear that! Thanks for sharing your great review! πŸ˜€ Reply

  • September 17, 2017

    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 Reply

    • Natasha's Kitchen
      September 18, 2017

      My pleasure Bevolyn! I’m glad to hear the recipe is “picky eater approved”! Thanks for sharing your fantastic review! Reply

  • Kathern Bowen
    September 11, 2017

    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……. Reply

    • Natasha's Kitchen
      September 11, 2017

      Great tip Kathern! Thanks for sharing your tip with other readers! Reply

  • Sharon
    September 9, 2017

    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. Reply

    • Natasha's Kitchen
      September 10, 2017

      You’re welcome Sharon! I’m glad you love the recipe! Thanks for sharing your wonderful review! Reply

  • Lisa F Smith
    September 7, 2017

    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!!!❀❀ Reply

    • Natasha's Kitchen
      September 7, 2017

      You’re welcome Lisa! I’m so glad to hear that! Thanks for sharing your incredible review! Reply

      • Pam LeTard
        June 25, 2018

        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 Reply

        • Natashas Kitchen
          June 25, 2018

          You’re welcome! I’m so happy you enjoyed it Reply

  • Corinna
    September 1, 2017

    I add capers when I make tartare sauce.. seriously a delicious addition πŸ™‚ Reply

    • Natasha's Kitchen
      September 1, 2017

      That does sounds delicious! Thanks for sharing Corinna! Reply

  • Terese
    August 31, 2017

    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! Reply

    • Natasha
      natashaskitchen
      August 31, 2017

      So awesome of you to share!! I love the name of it and it must be good when it’s called “Crazy Wild!” πŸ™‚ Reply

    • Svetlana Knight
      September 18, 2017

      Terese, is it 1/2 cup of relish? Reply

  • Diane
    August 31, 2017

    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. Reply

    • Natasha
      natashaskitchen
      August 31, 2017

      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 πŸ™‚ Reply

  • Jeanne
    August 18, 2017

    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. Reply

    • Natasha's Kitchen
      August 18, 2017

      Great suggestions Jeanne! Thanks for sharing πŸ™‚ Reply

  • Kay
    August 4, 2017

    Love this recipe. Trader Joe’s stopped there tartar sauce and found your recipe. We fish allot and always make it all the time. Reply

    • Natasha's Kitchen
      August 5, 2017

      That’s great Kay! I’m glad to hear you love the recipe! Thanks for sharing your great review! Reply

  • Patt
    August 3, 2017

    I like to add some chopped capers as well. Yum! Reply

    • Natasha's Kitchen
      August 3, 2017

      That’s a great suggestion Patt! Thanks for sharing with other readers! Reply

  • Mike S.
    July 13, 2017

    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! Reply

    • Natasha's Kitchen
      July 13, 2017

      What a great suggestion Mike, that sounds delicious! Thanks for sharing! Reply

  • Robert Chiaradio
    July 11, 2017

    I’m making them this evening…What has everyone served with these? Rice? Reply

    • Diane
      August 7, 2017

      Yes make your own rice a roni bet she has a good recipe for rice-a-ronni. Reply

  • July 9, 2017

    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! Reply

    • Natasha's Kitchen
      July 10, 2017

      You’re welcome Uncle Bob! I’m happy to hear you enjoy the sauce recipe! Thanks for sharing your wonderful review! Reply

  • Lori Merculief
    July 6, 2017

    I love onions, so I would use, but cooked. Reply

    • Natasha
      natashaskitchen
      July 6, 2017

      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. Reply

  • LaWanda
    July 4, 2017

    Warning: grammar police! Reply

    • Mike S.
      July 5, 2017

      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 … Reply

      • Natasha
        natashaskitchen
        July 5, 2017

        I really do appreciate corrections because it prevents future embarrassment – ha! πŸ™‚ Thank you for that very nice compliment by the way! πŸ˜‰ Reply

        • Mike S.
          July 10, 2017

          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! Reply

          • Natasha's Kitchen
            July 11, 2017

            That’s great to hear Mike, I’m glad you love it! Thanks for sharing your fantastic review!

  • Patti
    July 3, 2017

    I use green relish instead of the pickles. Reply

    • Natasha's Kitchen
      July 3, 2017

      Yum! That sounds like a great idea Patti! Reply

  • Natasha's Kitchen
    June 24, 2017

    Lol, thanks for giving me the heads up Mike! Reply

  • John
    June 16, 2017

    Sounds very good but what kind oh pickles do you use. Dill or bread and butter? Reply

    • Natasha
      natashaskitchen
      June 16, 2017

      Hi John! These are dill pickles. Great question though! I will be sure to clarify in the recipe πŸ™‚ Reply

  • Nikki
    June 1, 2017

    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? Reply

    • Natasha
      natashaskitchen
      June 1, 2017

      Nikki, keep it covered and refrigerated for 5 to 7 days. Reply

  • Glenna
    May 20, 2017

    Loved this recipe, lighter version of tarter sauce – and was great with the Salmon cakes! Reply

  • kathy
    May 15, 2017

    Hi, I see some comments that mention also adding capers. I’m new to capers… about how much should be added? Thanks! Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      Kathy, I’ve never added capers personally but I would start with 1-2 Tbsp and add them to taste. Reply

  • Mike
    April 3, 2017

    Forgot the capers. Reply

    • Natasha's Kitchen
      April 3, 2017

      Can’t forget those! Reply

  • Mike
    April 3, 2017

    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. Reply

    • Natasha's Kitchen
      April 3, 2017

      YUM! That sounds great Mike! πŸ™‚ Reply

  • Carlos
    March 30, 2017

    Awesome recipe for our almond bread crum cod fish!!!

    Thank you!! Reply

    • Natasha's Kitchen
      March 31, 2017

      You’re welcome Carlos! That’s a great combo! Thanks for sharing πŸ™‚ Reply

  • Maryann
    March 24, 2017

    Wow, awesome! Will NEVER buy store bought again. I used dill pickle relish and strained the juice and I used dill! LOVE!!! Reply

    • Natasha's Kitchen
      March 24, 2017

      YAY! That makes me happy! Thank for sharing your wonderful review Maryann πŸ™‚ Reply

  • Aimee Garcia
    February 28, 2017

    Excellent recipe. I will not buy store bought tartar sauce again. The sauce was tangy and very fresh. Used fresh dill. Reply

    • Natasha's Kitchen
      March 1, 2017

      YAY! I’m so glad to hear this!! Thanks for sharing Aimee πŸ™‚ Reply

  • Rachel.T
    February 16, 2017

    Thanks for this recipe, Natasha! I’ve tried it and the taste never fail me. It’s so savory. Reply

    • Natasha's Kitchen
      February 16, 2017

      You’re welcome Rachel! Thanks for sharing your wonderful review! Reply

  • Sandy
    February 13, 2017

    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 Reply

    • Natasha's Kitchen
      February 13, 2017

      That does sound delicious! Thanks for sharing Sandy πŸ™‚ Reply

  • Brandi
    February 11, 2017

    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! Reply

    • Natasha's Kitchen
      February 11, 2017

      You’re welcome Brandi! I’m happy to hear you both enjoy the sauce recipe! Thanks for sharing πŸ™‚ Reply

  • Elizabeth
    January 14, 2017

    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? Reply

    • Natasha
      natashaskitchen
      January 14, 2017

      They were dill pickles πŸ™‚ I hope you LOVE it! πŸ™‚ Reply

  • Donna
    October 22, 2016

    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 πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 22, 2016

      I hope you love it!! It really does come together so quickly πŸ™‚ Reply

  • Tracy Nelson
    October 9, 2016

    can’t stand mayo. would salid dressing ( miracle whip) work instead? Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      Hi Tracy, I haven’t tried it with Miracle Whip so I can’t really say if it would taste as good. Reply

    • Sherry
      April 15, 2018

      It works with sweet pickles but not with dill. Reply

  • Renee
    September 25, 2016

    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. Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      I love the idea of using capers and caper juice! Thank you so much for sharing that with me πŸ™‚ Reply

  • STEPHANIE HARRISON
    May 26, 2016

    Doesn’t get any easier than this recipe!
    Trying it out this weekend with some cod. Reply

    • Natasha
      natashaskitchen
      May 26, 2016

      Mmm this is great with cod! You’re making me very hungry! πŸ™‚ Reply

  • Amanda
    January 22, 2016

    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? Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      It should stay good for a 3-5 days covered in the fridge. Just give it a stir before serving. Reply

  • ruth pappamihiel
    November 22, 2015

    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. Reply

    • Natasha
      natashaskitchen
      November 22, 2015

      You’re very welcome :). Reply

  • klab
    October 6, 2015

    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. Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      Thank you for the great review, I like the idea of chopped capers :). Reply

  • Tony
    August 27, 2015

    This is a great recipe and I will be making this at the weekend. Thank you for sharing Natasha. Reply

    • Natasha
      natashaskitchen
      August 27, 2015

      You are welcome Tony, I would love to hear how it turned out :). Reply

  • Cabrera
    May 26, 2015

    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! Reply

    • Natasha
      natashaskitchen
      May 26, 2015

      Cabrera, thank you for the great review and you are welcome :). Reply

  • Samantha
    February 7, 2012

    YOUR A STAR!!!!!!!!!!!! Reply

  • February 6, 2012

    I love tartar sauce with beer battered fried fish.. Yum…
    Natasha, yours look very delicious and refreshing πŸ™‚ Reply

    • Natasha
      natashaskitchen
      February 6, 2012

      I’ve tried beer battered stuff at restaurants, but never cooked with it myself (maybe too embarrassed to be seen buying it πŸ˜‰ ) Reply

      • Ira
        February 6, 2012

        I can see that starting rumors! πŸ™‚ Reply

        • Natasha
          natashaskitchen
          February 6, 2012

          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 Reply

  • Viktoriya
    February 5, 2012

    Yum, I love tarter sauce with crab cakes…gona have to make both one of these days.. Reply

    • Natasha
      natashaskitchen
      February 5, 2012

      tartar sauce + crab cakes = savory lusciousness (I’m running out of ways to say “awesome”) Reply

  • Yana
    February 5, 2012

    Yumm! Love tartar sauce πŸ™‚ 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! Reply

    • Natasha
      natashaskitchen
      February 5, 2012

      Thank you!! Oh my gosh, why didn’t I think of that?? That’s even easier than chopping pickles. Everything is better from Costco πŸ™‚ Reply

      • Yana
        February 5, 2012

        I forgot to mention, when using relish, also omit the sugar since relish is already sweet…everything else is exactly the same πŸ™‚ Reply

        • Natasha
          natashaskitchen
          February 5, 2012

          Ok, that makes sense. Thanks Yana! Reply

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