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tartar sauce recipe

Homemade Tartar Sauce Recipe

If you’ve only ever had tartar sauce from a squeeze bottle, you’re in for a surprise. I used to think tartar sauce was just something you grabbed on the side of fried fish—nothing too special. That was until I made it myself.
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Ingredients Method

Ingredients
  

  • 1 cup mayonnaise use your favorite brand
  • 2 tablespoons dill pickles, finely chopped or dill relish
  • 1 tablespoon capers, chopped optional but adds great flavor
  • 1 tablespoon fresh lemon juice plus zest if you want
  • 1 teaspoon Dijon mustard or yellow mustard
  • 1–2 teaspoons fresh dill or parsley, chopped optional
  • Salt and black pepper, to taste
  • Optional: a pinch of sugar or hot sauce if you like a twist

Method
 

Chop Your Mix-Ins
  1. Start by finely chopping your dill pickles and, if using, capers and herbs. The finer the chop, the smoother the sauce. If you want a chunkier texture, go for a rougher chop—it’s your call.
Mix the Base
  1. In a medium bowl, add your mayonnaise, lemon juice, and mustard. Stir until everything is smooth and well combined. This is your creamy base where all the flavor will build.
Add Flavor and Texture
  1. Now stir in the chopped pickles, capers, herbs, and a little salt and pepper. Taste as you go—if it needs more brightness, add a bit more lemon. If you want it richer, add more mayo.
  2. If you’re into sweet tartar sauce, a small pinch of sugar can soften the edges.
Let It Chill (If You Can Wait)
  1. You can use the sauce right away, but it’s even better after 20–30 minutes in the fridge. That time lets all the flavors blend and mellow, so you get a more balanced, punchy bite with every spoonful.