This homemade tartar sauce is creamy, tangy, and comes together in minutes with simple ingredients. Made with mayonnaise, dill pickles, fresh dill, lemon juice, and seasonings, it's a delicious addition to fish and chips, fish sandwiches, and your favorite seafood dinners.
This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.
Ingredients you'll need
💌 Save this recipe
We’ll email it to you so you can find it later!
We'll send you occasional emails from Cook2eatwell. Unsubscribe anytime.
Mayonnaise - Use a good-quality, shelf-stable mayonnaise for the best flavor and texture. We use Duke's, but use your favorite brand.
Dill pickles - Finely chopped dill pickles add crunch and tangy flavor. Use your favorite brand.
Produce - White or yellow onion adds a little bite, while fresh lemon juice brightens the sauce. Fresh dill gives it a fresh, herby flavor. If you don't have fresh dill, substitute ½ teaspoon dried dill weed.
Condiments - Dill pickle brine (pickle juice) adds extra tanginess. Dijon mustard and Worcestershire sauce add depth and enhance the overall flavor without overpowering the sauce.
Seasonings - Salt, garlic powder, and black pepper season the sauce and bring all the flavors together.
📖 See the recipe card for quantities and preparation.
How to make homemade tartar sauce
Add the mayonnaise, pickles, onion, lemon juice, pickle brine, fresh dill, Dijon mustard, Worcestershire sauce, salt, garlic powder, and black pepper to a medium jar or bowl.
Stir vigorously until well blended. Taste and add extra salt if needed. For reference, we did not add any extra to ours.
Cover and refrigerate for at least 30 minutes before serving to let the flavors develop. Stir well before each use.
Serving suggestions
Tartar sauce is a classic pairing for fish and chips. We love it with battered fish, French fries, and lemon wedges for an easy seafood dinner. I take a weeknight shortcut by using frozen battered fish and fries.
Spread it on fish sandwiches for a creamy, tangy topping that complements seafood perfectly.
Use it as a dip for French fries, potato chips, onion rings, or fried shrimp.
It also works well as a sauce for fish sticks, crab cakes, salmon, and other seafood dishes.
Recipe tips and notes
I like making sauces and dressings in a jar with a tight-fitting lid. You can mix everything right in the jar, then cover and refrigerate it without dirtying another container.
Finely chop the pickles and onion so they blend evenly into the sauce and don't overpower each bite.
Fresh dill adds a bright flavor, but if you don't have it on hand, substitute ½ teaspoon dried dill weed.
Storing instructions
Store in an airtight container in the refrigerator for up to 3-4 days. Give it a good stir before serving.
Do not leave the sauce at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F.
For more information on food storage and food safety guidelines visit the FoodSafety.gov and USDA websites.
If you enjoy making your own sauces and dressings, try our parmesan peppercorn dressing, easy garlic aioli, or homemade blue cheese dressing. They're easy to make with simple ingredients and are a delicious way to add flavor to salads, sandwiches, and your favorite meals.
Join Us
Subscribe to our newsletter for new recipes, cooking tips, and kitchen inspiration. Follow us on social media for more recipe ideas.
📖 Recipe
Homemade Tartar Sauce
Ingredients
- ¾ cup Mayonnaise shelf-stable, good quality
- 2 tablespoons Dill Pickles finely chopped
- 1 tablespoon White or Yellow Onion minced
- 1 tablespoon fresh Lemon Juice
- 1 teaspoon Dill Pickle Brine from the jar
- 1 teaspoon fresh Dill finely chopped
- ½ teaspoon Dijon Mustard
- ¼ teaspoon Worcestershire Sauce
- ¼ teaspoon Salt plus extra at the end if needed
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Black Pepper
Instructions
- Add the mayonnaise, pickles, onion, lemon juice, pickle brine, fresh dill, Dijon mustard, Worcestershire sauce, salt, garlic powder, and black pepper to a medium jar or bowl.
- Stir vigorously until well blended. Taste and add extra salt if needed. For reference, we did not add any extra to ours.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors develop. Stir well before each use.
Notes
- Store in an airtight container in the refrigerator for up to 3-4 days. Give it a good stir before serving.
- A jar with a tight-fitting lid works great for mixing and storing this tartar sauce.
- Finely chop the pickles and onion so they blend evenly into the sauce.
- If you don't have fresh dill, substitute ½ teaspoon dried dill weed.
💌 Save this recipe
We'll email it to you so you can find it later!
We'll send you occasional emails from Cook2eatwell. Unsubscribe anytime.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Leave a Reply