Try this homemade tartar sauce, and you’ll never want store-bought again. This has amazing flavor and texture with every bite. It’s perfect as a dip for fish sticks, crab cakes, or a spread for seafood sandwiches.
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Homemade Tartar Sauce
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.
My Aunt Anna taught me how to make this Tartar Sauce recipe – she learned it in culinary school, and this is the recipe they made in their restaurant. I’ve probably made this a hundred times, and my fishstick-loving teenage son makes it regularly. It’s our go-to because it’s so easy to make, has simple ingredients and keeps really well in the fridge.
See those fish sticks in the photo – 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 sticks (sounds gross, but this sauce is THAT GOOD!). This recipe stays fresh in the fridge for a few days.
Tartar Sauce Video
Watch my easy video tutorial, and you’ll have this recipe memorized in no time!
Ingredients for Tartar Sauce
- Real Mayonnaise – you can use your favorite storebought mayo or homemade mayonnaise
- Dill pickles – I prefer baby dills for extra crunch since they have more surface area.
- Dill (or) Parsley – you can use fresh or frozen – it adds freshness.
- 1 tsp lemon juice – freshly squeezed is best
- 1 tsp sugar – this balances the sauce, but you can add it to taste
- Pepper – freshly cracked smells and tastes the freshest
- Onion – it’s 2 Tbsp of chopped onion, and it’s optional (I usually skip it when I’m feeling lazy to chop an onion).
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. Done!
Serve Tartar Sauce With
There are so many great uses for Tartar Sauce, from a dipping sauce to sandwiches. Outside of fish sticks, we love it with:
- Crab Cakes
- Shrimp Cakes
- Fish Tacos
- Salmon Patties
- Onion Rings
- Air Fryer French Fries
- Grilled Salmon Sandwich
Storing Tartar Sauce
Homemade Tartar Sauce keeps really well in the refrigerator. Transfer to an airtight container or jar and refrigerate. It is best enjoyed within 1 week but can last up to 2 weeks.
Tartar Sauce Recipe
Ingredients
- 1 cup mayonnaise*
- 1 cup dill pickles, finely chopped
- 1 Tbsp dill, fresh or frozen, OR 1 tbsp finely chopped fresh parsley
- 1 tsp lemon juice
- 1 tsp sugar
- 1/4 tsp black pepper, freshly ground
- 2 Tbsp onion, finely chopped, optional
Instructions
- Combine all ingredients in a bowl and stir to combine.
- Add more lemon juice or pickles if desired.
Nutrition Per Serving
Filed Under
Delicious tartar sauce thank you for sharing. I substituted a couple shakes of onion powder for the onions and it was great.
I’m so happy to hear that! Thank you for sharing your great review!
Don’t worry Natasha, I love tartar sauce so much I even like to dip french fries in it. It’s great, lol.
HI NATASHA, CAN WE SUBSTITUTE PICKLES FOR SOMETHING ELSE?
Hi Annie, I honestly haven’t tried anything else for this recipe. Someone shared this “Did not have dill pickles, decided to use what I had – pickled onions! It was great. I still used the dill and I added a small amount of horseradish as someone else recommended. It was great!”
The best tartare sauce and soooo simple !! I have tried so many sauces over the past years and wasn’t really happy with any of them. Thanks a million for this simple recipe !!! Love gron Canada
Leslie
You are most welcome, Leslie. It’s my pleasure to be able to share recipes that you enjoy!
This looks very good (and easy!) I scrolled many of the comments, so if someone has already asked this, I missed it….you suggested fresh or frozen??? dill, what about dried? How much would you suggest, same amount or less? Thanks so much!
Love all your recipes.
May I ask what Brand and kind of dill pickles do u use for this.
Thank you for your help.
Hi Nanci, I have used a variety with great results: Nalley, Mt Olive, Vlasic, etc. I would suggest using your favorite dill pickles. I’ve also used full-sized dill pickles and baby dills. Both work great. Just avoid the sweet dills like the bread and butter types.
Thank you
Love your videos. I like to use bread & butter pickles in the tartar sauce. I like the tang. Just sayin. Barb from Anaheim, CA
Sounds good, Barbara. Thanks for sharing!
I made your tartar sauce! It was delicious!!
Glad you loved it, Ann!
This is AMAZING!!! So simple. My husband tried it and he does not generally care for Tarter Sauce and called it “Damn Girl…Thats good!!! Sauce.
I put the pickles in a mini chopper and they were done in seconds. Super quick. Was a great compliment to our shrimp dinner.
5 Stars for this one.
That’s so great! It sounds like you have a new favorite!
These sound so good. Do you use Italian parsley or curly parsley in your cooking?
Hi Vi, we used dill for this recipe but parsley is a great substitute. You can use Italian parsley for this recipe. I hope that is helpful!
I’m planning on making this tonight to go with your salmon patties recipe. Just curious, mayo and pickles last a long time in the fridge. Why would the sauce only last 5-7 days? Thanks
Hi Karen, it’s the combination of ingredients. It will last longer if you leave the dill and onion out.
Ok, this is a FABULOUS recipe! I actually was planning on making Costco fish sticks for dinner tonight but didn’t have any tartar sauce so began looking for a recipe. I literally just finished making it and I am super happy! Made a small batch, kind of eyeballed the portions – rehydrated some dried minced onions, chopped up 2 Claussen pickle slices, added light mayo (all I had), a splash of lemon juice, a tiny bit of garlic powder, sugar, and a little bit of dried dill, and YUM!!! Thank you!
You’re welcome, Janet! I’m so happy you enjoyed this recipe!
Dill pickles make the difference – brilliant. Anything from a store is based on vinegar pickles.
I’ve used parsley and dill plus doubled the garlic but it’s personal preference.
Anyhow best tartar sauce ever.
Love it! Thanks for sharing your preference with us, that helps!
Your Directions are So Confusing. So which order do the ingredients go in?????
LOL 🙂
There is definitely room for creativity in the order you add the ingredients. Ha ha! Your comment made me smile.
This was very good although it made over 2 cups which I will have a hard time using over the next week or so. Will make 1/2 the recipe next time.
Thanks for your good feedback, Jan!
Actually a question. Is 1 cup relish correct? if I use 1 cup mayo and 1 cup relish, plus the other ingredients, why does the finished product only make 1 and 1/2 cups?
Hi Jan, once the pickles are mixed with mayo, it’s closer to 1 1/2 cups – maybe slightly more.
This is such a good recipe! I’ve never made tartar sauce before, always bought it. But I will never buy it again!
Sounds like you found a new favorite Ariel!! I’m so glad you enjoyed this recipe!
Hello, Natasha, you are an amazing cook can you share please the fried fish recipe that it shows in the picture along with the tartar sauce🤗
Thank you so much, Rima. I don’t have a friend fish tutorial or recipe but I’ll note that on our suggestions list.
Hi. I love this recipe best I ever made. We never have any left overs. But if we did , how long can it stay in the fridge .
Thanks Natasha. 😊
Thank you so much for your good comments. The tartar sauce keeps covered and refrigerated for 5 to 7 days.
Wish I new I to post my pics
Made beef Mongolian
Delicious
Also made tre lece cake this morning. 💕 Super amazing. Thank you for all that you share with us
I’m so glad to hear that you enjoyed those recipes! Thanks for your good feedback.
We were thinking of using dill pickle relish rather than chopping dill pickles. Do you think it would ake a good substitute?
Hi Willie, 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.
Willie, I’m sure you have already discovered your answer. I did use dill relish and it was fine, just not the juices. I also use local honey for my sweetener rather than sugar when I make this.
I love homemade tarter sauce but I’ve used my Mom’s recipe for years and years. All I use is mayo, chopped dill pickles, chopped onion, and a bit of dill pickle juice.
No salt or pepper. I can honestly say it’s very good.
Thanks for sharing that with us, Yvonne. I’m sure your mom’s recipe is awesome too!
PERFECT!!! BETTER THAN STORE BOUGHT!
That’s just awesome! Thank you for sharing that with me!