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
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Delicious! Made as written, but added a dash of cayenne. I’ll never buy tartar sauce again!
Hi Shannon, nice to know that you enjoyed it!
You’re absolutely right about a couple of things. It’s so complicated and you’ll eat more of it than the fish! A reason to fry more fish. 🙂 Thank you, Natasha…for sharing this wonderful recipe!
You’re welcome, Maybelle!
Made exactly as written.delicious!!!! Easily halved or doubled.family loved it and no extra chemicals like store bought.
Hi Chris! I’m glad to hear the recipe was enjoyed. Thanks for sharing.
First, I want to point out this is a great recipe. Made it a dozen times in 1/4 amounts for 2 people. I keep the liquid down by using a manual food processor (the ones with the pull cord). Mine came with a spinner basket that can spin the liquid out of ingredients such as jarred relish.
Hi Alex! That’s a great idea. Thank you for sharing with us.
I loved making this even though I substituted a few ingredients, it came out very tasty. No more store bought tartar sauce for us. Thx!
You’re welcome, glad that you enjoyed our Tartar Sauce Recipe!
I tried these and they were so quick and delicious! Thank you!
I’m so glad you enjoyed it, Muniba Ali!
Great recipe! Everyone loved it and said it was much better than the tarter sauce from the restaurant. This will definitely be my go-to tarter sauce recipe.
That’s great, Cleve! Thank you for the feedback.
Great Tartar Sauce, have made it three times now and everyone loved it
I’m so glad it was a hit!
This is freaking AMAZING tartar sauce. I will never use any other! A billion stars!
Thanks, Terry and wow a billion stars!
Easy to make and excellent to taste. I am not a pickle person but even I ate some. My husband was reminiscing about a coastal restaurant we visited on vacation a couple years ago…it was that high quality. The only modification I made was using onion powder and blending up the ingredients in my food processor. Yum! Thanks for sharing.
You’re welcome, Beth! Thank you for the feedback.
I’m possibly looking to make this for a business who sells calamari, how long does it keep in the fridge, would it last a week or less?
Hi Marisa! The tartar sauce keeps covered and refrigerated for 5 to 7 days.
Didn’t have enough tartar sauce to serve with your Cheesy Chicken Fritters (which we love) so I found this recipe and halved it for dinner. Only had dried dill on hand but it turned out great! Will let chill for longer next time. The fritters with this sauce in a bun – yum. Thanks Natasha!
I’m so glad you loved that combination! Have you tried our Garlic Aioli with the Cheesy Chicken Fritters recipe?
Love the salmon cakes! Can I use lite Mayo for the tartar sauce and do you know how many calories per tablespoon your recipient has?
Hi! I haven’t tried it with lite mayo for flavor, but I imagine it will work. You can find the nutritional information on the printable recipe card. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll see it. I hope that helps.
I also like Trident’s fish sticks. Trident is a good company.
I also am disappointed with the bottled tartar sauce on the market and am thankful for your recipe. I don’t have dill pickles, but I have sweet pickles and will use them. Thanks for the recipe.
You’re welcome! I’m so happy you enjoyed it, Joan!
Tartar sauce is great . I sometimes crush capers instead of pickles for a change up I like capers too !
Sounds great, Dan!
Best tartar sauce I’ve ever had. Great with Mahi mahi. Used more onions. Thanks!
I’m so happy you enjoyed that. Thank you for sharing that with us, Julia!
I don’t understand all of the good reviews. The proportions are way off. It tastes like dill pickles. When I was making it I realized I had made it before and cut the dill pickle amount in half. Still way too much.
Well I would just add more of the mayo and other ingredients . At least that what I did.
I originally thought the same thing added a pinch of sugar and some onion powder and it mellowed it out.
Fantastic!! I made it with onion powder instead of onions and it was delish!! Also, after tasting, I added horseradish, but I really didn’t need to. This recipe is perfect as written. Thank you Natasha!!
Aaaw, thank you! It means a lot to us, thanks so much for sharing.
I think that would taste fabulous with horseradish added…when I tried the recipe and tasted it, it hinted at that tart flavor…I will have to try it that way,too.
I reduced the dill pickles a bit and found this to be absolutely delicious. I’m curious how long it is expected to last in the fridge.
Hi Teri, this recipe stays fresh in the fridge for a few days.
I made this one day when I decided last-minute to have fish for dinner and the tartar sauce in my refrigerator was outdated. I had all the ingredients on hand plus fresh chives from the garden. It’s delicious! The next day I mixed some chopped, hardboiled eggs into it which made a wonderful egg salad dish!
Hi Mary! Thank you for trying the recipe! I’m glad you loved it!