The Best Classic Homemade Tartar Sauce: Easy, Creamy, and Ready in 10 Minutes
Make this easy tartar sauce recipe from scratch for a creamy, tangy condiment that tastes much better than store-bought. It is the best tartar sauce for fish and other fried seafood.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 40 min
- Yield: About 1 1/4 cups 1x
- Category: Condiment
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish, drained well
- 2 tablespoons finely chopped dill pickles
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon capers, drained and chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Gather all your ingredients. You want the pickles and capers to be chopped finely so they blend well into the sauce.
- In a medium bowl, combine the mayonnaise, sweet pickle relish, chopped dill pickles, fresh lemon juice, Dijon mustard, and chopped capers.
- Stir the mixture until all the ingredients are fully incorporated and the sauce is smooth.
- Gently fold in the fresh dill and fresh parsley. Mix just enough to distribute the herbs evenly.
- Season the tartar sauce with black pepper and a pinch of salt. Taste the sauce and adjust the lemon juice or salt if needed for your preference.
- Cover the bowl and refrigerate the homemade tartar sauce for at least 30 minutes before serving. This resting time allows the flavors to meld together.
- Serve your fresh tartar sauce with fried fish, crab cakes, or shrimp.
Notes
- For a tangier flavor, substitute 1/4 cup of the mayonnaise with sour cream or plain Greek yogurt.
- If you do not have fresh dill or parsley, you can use 1 teaspoon of dried dill weed, but fresh herbs provide superior flavor.
- This diy tartar sauce keeps well in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 16
- Saturated Fat: 2.5
- Unsaturated Fat: 13.5
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 10