Ever had that moment when you sit down to fried fish or crunchy oven-baked cod, super excited for the meal, only to realize the tartar sauce recipe you grabbed from the store is…well, sad? I’ve totally been there. We talk about “homemade tastes best” for everything, but, wow, once you make homemade tartar sauce yourself, you’ll never want to buy it again. It’s so easy, too.Oh, and before I forget—if you need inspo for dinner, you might enjoy this baked salmon in foil with asparagus and lemon garlic butter sauce or honestly, even this best healthy lemon butter baked cod recipe—both just begging for a dollop of sauce.
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Homemade Tartar Sauce
Look, I admit it—I used to think tartar sauce was just a “fish thing.” Like, oh, you dip your fried stuff in it, or maybe you ignore it. But after I started making my own homemade tartar sauce, my mind was blown. This stuff actually matters—and it honestly takes about five minutes. My advice? Get your mayo game strong, raid the fridge for pickles, and get mixing. Homemade tartar sauce turns basic fish sticks into something you’d pay double for at a five-star restaurant. (Okay, maybe I’m being dramatic, but you get the idea.) Friends have literally asked for a jar to take home. Scout’s honor.
“This is the only tartar sauce my husband will eat now. Thanks for ruining store-bought for us forever!” — Andrea, Northern Michigan
Key Ingredients in Tartar Sauce
So here’s where it gets kind of funny: everybody’s grandma swears their tartar sauce is The One. But honestly, most tartar sauce recipes revolve around these basic pantry heroes.
- Mayonnaise: The real deal—the base of everything. Not negotiable.
- Pickles or relish: Some people use finely chopped dill pickles, others reach for sweet relish, and ya know what? Both work. I do kind of love a little tart crunch.
- Fresh lemon juice: Never skip this! A splash makes everything pop. Don’t have fresh? Okay, bottled in a pinch, but it’s not quite the same.
- Capers (optional): Brings a salty zing. Feels fancy.
- Fresh dill or parsley: Herbs = grown-up flavor. Chopped fine, unless you like green flecks in your teeth.
If you’re all about jazzing things up, I sometimes toss in a spoonful of yellow mustard, or—don’t laugh—a dash of hot sauce. Seriously! Don’t be afraid to mess around a little; it’s hard to go wrong here.
How to Make Tartar Sauce
Alright, here’s the kicker: making tartar sauce is ridiculously simple. That said, I do have opinions about the order of things. Some folks dump everything in one bowl and call it a day. But hear me out—if you mix the mayo and lemon juice first, things come together a bit smoother. Add your pickles (and capers, if you’re feeling wild), then fold in the herbs last. Give it a taste, adjust with salt and pepper, and boom—you’re done. If you’re prepping ahead, let it hang out in the fridge for at least half an hour. Trust me, it gets even better after a short nap.
Seriously—five-year-olds could whip this up. Would I trust mine with the knives? Absolutely not. But still, crazy easy.
Storage and Make-Ahead Tips
Tartar sauce is one of those condiments that just gets better with a rest in the fridge. If you’re thinking leftovers, don’t sweat it—it’ll last for about a week in a sealed jar. Sometimes I make a double batch since my kids dip everything in it, including, weirdly, their carrot sticks.
Just the facts for my fellow meal-preppers:
- Store in an airtight container, glass or plastic, doesn’t matter.
- Best flavor hits around the two-day mark.
- Keep an eye on the pickles. If they’re super juicy, the sauce might thin out after a few days, but just give it a stir.
- Never freeze tartar sauce. It gets this weird texture after thawing, trust me.
On that note, if your tartar sauce thickens up overnight, a dash of lemon or a spoonful of mayo can bring it right back.
Ways To Use Tartar Sauce
Let’s be honest—homemade tartar sauce isn’t just for fried fish! Here’s how we use it around here (sometimes to my own shock):
- Slathered on fish sandwiches (skip the drive-thru, make your own).
- Dipping sauce for homemade fries and thick, hand-cut chips.
- Swiped onto chicken and gravy recipe leftovers (oddly yummy).
- Tossed with chopped hard-boiled eggs, celery, and a handful of herbs as a punchy egg salad.
And here’s my pro tip: Tartar sauce makes any baked salmon in foil with asparagus and lemon garlic butter sauce meal about twice as comforting. See what pairings you come up with…bet you’ll be surprised.
Common Questions
Q: Can I make tartar sauce without mayo?
A: If mayo isn’t your favorite, you can try Greek yogurt or sour cream. It’s different, but still tasty!
Q: How do I make tartar sauce less tangy?
A: Cut back on the lemon juice or try a sweeter pickle relish. Adjust to your tastes, there’s no “right” answer.
Q: Is homemade tartar sauce gluten free?
A: Yep! As long as you double-check your mayo and pickles, it’s naturally gluten free.
Q: Can I freeze tartar sauce?
A: Wouldn’t recommend it. The texture just isn’t right after freezing. Stick with the fridge—keeps better anyway.
Q: How long will tartar sauce last in the fridge?
A: Up to a week is fine! If it looks or smells funky…you know what to do.
Give This A Try—You’ll Never Buy The Bottle Again
If you ask me, taking five minutes to whip up homemade tartar sauce is just about the highest return-on-effort thing you can do in the kitchen. You’ll taste the difference immediately. Honestly, it’s just as game-changing as other homemade classics, like Homemade Tartar Sauce Recipe (Our Best Ever!) or this Super Easy Tartar Sauce. And trust me, Natasha’s got a killer tartar sauce recipe too if you’re after another spin on it.
So yeah—give it a shot. No stress, just real flavor. I bet you’ll get hooked.
Homemade Tartar Sauce
Ingredients
Base ingredients
- 1 cup mayonnaise The base of the tartar sauce.
- 2 tablespoons fresh lemon juice Always use fresh for the best flavor.
Flavor enhancers
- ¼ cup pickles or relish Finely chopped dill pickles or sweet relish both work.
- 1 tablespoon capers Use optional capers for additional flavor.
- 2 tablespoons fresh dill or parsley Chopped fine for added herb flavor.
Optional ingredients
- 1 teaspoon yellow mustard Optional for extra flavor.
- a few dashes hot sauce Optional for a spicy kick.
Instructions
Preparation
- In a mixing bowl, combine mayonnaise and fresh lemon juice. Mix until smooth.
- Add the finely chopped pickles (and capers, if using) to the mayo mixture.
- Fold in the chopped herbs last.
- Taste the sauce and season with salt and pepper as needed.
- For best flavor, let the tartar sauce rest in the fridge for at least 30 minutes before serving.
