Name: Homemade Tartar Sauce
Prep time: 5 min
Total time: 35 min
Yield: 1
Ingredients: 1 cup mayonnaise; ½ cup chopped dill pickles; 1 tablespoon capers, chopped (optional); 2 teaspoons Dijon mustard; 2 tablespoons chopped fresh herbs (dill or parsley); 2 teaspoons lemon juice; Salt and freshly ground black pepper to taste

Homemade Tartar Sauce

Tartar sauce, that creamy condiment beloved for its tangy punch with fish and chips, can be easily elevated beyond the supermarket variety. This simple recipe boasts fresh ingredients and takes just minutes to prepare, leaving you with a flavor-packed tartar sauce that rivals anything you’d find at a restaurant.

Made with mayonnaise as the base, this recipe incorporates classic ingredients like chopped dill pickles and fresh herbs for a burst of brightness. Capers add a unique salty-briny element, while Dijon mustard provides a touch of heat. A squeeze of lemon juice ties it all together, creating a perfect balance of creamy and tangy.

This recipe is easily customizable! Don’t have fresh herbs? No problem, a touch of dried dill will work wonders. Want it spicier? Add a dash of hot sauce or cayenne pepper. The beauty lies in its adaptability to your taste preferences.

So ditch the store-bought stuff and create a restaurant-worthy tartar sauce in your own kitchen. It’s the perfect way to elevate your next seafood dish or veggie burger!

Questions I often get asked about this recipe:

Can I use Greek yogurt instead of mayonnaise?
Yes, you can! For a lighter tartar sauce, substitute 1 cup plain Greek yogurt (whole milk or non-fat) for the mayonnaise. Keep in mind the texture may be slightly thicker.

I don’t like capers. Can I leave them out?
Absolutely! Capers add a unique flavor, but the tartar sauce will still be delicious without them.

Fresh herbs are out of season. What can I use instead?
No problem! Substitute 1 teaspoon of dried dill weed for the chopped fresh herbs.

My tartar sauce is too salty. How can I fix it?
Taste your tartar sauce before adding salt. The capers and pickles can already be quite salty. You can add a squeeze of fresh lemon juice to help balance the flavor.

How long will this tartar sauce keep?
Store your homemade tartar sauce in an airtight container in the refrigerator for up to a week.

Can I use this tartar sauce for other things?
Absolutely! This tartar sauce is delicious with raw vegetables, roasted potatoes, or even as a spread for sandwiches.

What you need to make Homemade Tartar Sauce:

1 cup mayonnaise

½ cup chopped dill pickles

1 tablespoon capers, chopped (optional)

2 teaspoons Dijon mustard

2 tablespoons chopped fresh herbs (dill or parsley)

2 teaspoons lemon juice

Salt and freshly ground black pepper to taste

How to make it:

In a small bowl, combine the mayonnaise, chopped dill pickles, capers (if using), Dijon mustard, chopped herbs, and lemon juice.

Season with salt and pepper to taste.

Stir until everything is well combined and creamy.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This will result in a tastier sauce.

Serve chilled with your favorite seafood dish or veggie burger.

Tips:

For a smoother texture, you can finely mince the dill pickles and capers.

If you don’t have fresh herbs, you can use 1 teaspoon of dried dill weed.

Like it a little spicy? Add a few dashes of hot sauce or a pinch of cayenne pepper.

This tartar sauce will keep in the refrigerator for up to a week in an airtight container.

Latest Reviews:

This tartar sauce is a game-changer! So much better than the store-bought stuff. I loved that I could adjust the spice level with the hot sauce. Perfect with my homemade fish sticks – the kids devoured them! Sally T.

Finally, a tartar sauce recipe that’s easy and uses fresh ingredients! The dill and capers really make it pop. Thanks for the tip about using Greek yogurt – a lighter option that still tasted fantastic. David M.

This recipe is a keeper! We used to just buy tartar sauce, but this homemade version is way creamier and tastier. Plus, it’s fun to experiment with different herbs. We tried it with chives last night – yummy! Caroline J.

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