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
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! 🙂