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
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!