Easy to make homemade tartar sauce with mayonnaise, pickle relish, capers, dill and more. It’s fresh tasting and so much better than store-bought, perfect with fish and chips or crab cakes!
I love tartar sauce with fried fish. I also like to dip my fries in the stuff. What I’m not super crazy about is bottled tartar sauce or the packets that come with my fish and chips to-go order.
But you know what? It’s super easy to whip up a batch at home. That’s what I usually do now, it’s just so good! Fresh, easy, quick homemade tartar sauce is so much better than store-bought.
- Good quality mayonnaise I like Duke’s or I make homemade mayo! (both have no added sugars).
- Dill pickle relish or chop up some cornichons, gherkins or dill pickles if you have them instead.
- Capers or some green peppercorns if you have them. They add some more briny taste but if you don’t like capers, leave them out.
- Fresh dill or fresh parsley for some fresh herby taste, dried dill works in a pinch.
- Tie it all together with a bit of fresh lemon juice, Dijon mustard and a dash of Worcestershire. (I was inspired to try the Worcestershire sauce by Inspired Taste, we love Worcestershire on and in everything and they are spot on for using it in tartar sauce, too!)
HOW TO MAKE TARTAR SAUCE
It couldn’t be easier, just dump all the ingredients in a bowl and mix. That’s it, done!
RECIPE NOTES AND TIPS
- Store tartar sauce tightly covered in the refrigerator. It should keep about a week.
- No fresh dill? Try a little dried dill weed if you have it or use some fresh parsley instead.
- I usually use dill relish because it’s easy but chopped pickles are delicious in this recipe, too!
- If you don’t like capers, omit them. Same with the Dijon mustard.
- While I usually have these ingredients on hand, it’s pretty forgiving and adaptable, so no worries if you leave out an ingredient or two. But you definitely need the mayo and dill pickle relish!
- Serve with fried fish or crab cakes, it’s a must alongside Air Fryer Southern Fried Catfish. And it’s a delicious dipping sauce for french fries if you’re having fish and chips!
I hope you try making your own tartar sauce next time, you will love it and never go back to bottled again! xxo- Kelly
Homemade Tartar Sauce
- ½ cup good quality mayonnaise
- 2 tablespoons dill relish or chopped cornichons/gherkins/dill pickles
- 1 tablespoon capers, drained, roughly chopped or green peppercorns
- 1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed
- ½ teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Dash Worcestershire sauce (maybe ¼ teaspoon), optional
- Kosher salt and pepper, to taste
- Hot sauce, to taste, optional
- Place all ingredients in small bowl and mix well to combine. Taste for salt and lemon, adjust if needed. Chill in fridge for 30 minutes for flavors to meld, then serve.
- This recipe makes about a cup of tartar sauce.
- Store in the fridge, keeps about a week.
- Use fresh dill or a little dried dill, or sub with fresh parsley.
- If you don't like capers, omit them. Same with the Dijon mustard.
- I like hot sauce with tartar sauce and fried fish, mix in a few shakes to taste or serve hot sauce on the side, totally optional.