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This wonderfully creamy and tangy homemade tartar sauce is ready in 15 minutes.
It's easy to make, keeps well in the fridge, and can be paired with many seafood dishes.
I don't typically feel that seafood dishes "need" a sauce, but I make an exception for this one because it's so flavorful.
This homemade tartar sauce is so easy to make! Since we eat a lot of seafood, I make it often - about every other week. It keeps well in the fridge for several days, another big plus.
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- Ingredients
- Variations
- Homemade Tartar Sauce Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Sauce Recipes
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Mayonnaise: I use avocado oil mayonnaise, usually by Chosen Foods.
- Dijon mustard: This classic French mustard is creamier and less vinegary than yellow mustard. I highly recommend using it in this recipe.
- Lemon juice: Just a teaspoon. It's best to use fresh-squeezed lemon juice.
- To season: Salt, pepper, dried dill, and cayenne pepper. The cayenne adds a layer of flavor. It doesn't make the sauce spicy.
- Diced dill pickles and capers: For the best texture, you want small dice, not a rough chop.
Variations
- You can replace the mayonnaise with sour cream. It's excellent, although I prefer the richness and flavor of mayonnaise.
- Greek yogurt also works in this recipe, though again, mayonnaise is better, and so is sour cream. You can omit the lemon if you use yogurt since it's naturally tangy.
- For an extra kick, you can replace the capers or dill pickles with finely diced pickled jalapenos. My husband is a fan of this version.
- You can also make it spicy with a teaspoon of hot sauce or ½ teaspoon of red pepper flakes.
Homemade Tartar Sauce Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Simply mix all the ingredients together in a small bowl. I like to start with the mayonnaise, mustard, lemon juice, and seasonings:
Mix in the dill pickles and capers:
Cover the mixture and chill it for about 30 minutes to allow the flavors to meld. Give the sauce one more stir before serving.
Expert Tip
You can use the sauce immediately, but it's even better if you let it rest for 30 minutes before serving it. This allows the flavors to meld and improves the flavor.
Recipe FAQs
What is tartar sauce?
This is a tangy and flavorful mayonnaise-based sauce, traditionally served with seafood. The classic ingredients include mayonnaise, pickles, capers, and herbs.
Can you make tartar sauce with Greek yogurt?
Yes, as long as you use whole-milk yogurt. This sauce should be rich and creamy. Low-fat yogurt will not work.
Another option is to use sour cream. I tried it and liked it a lot - it's creamy and tasty.
Should I serve tartar sauce warm or cold?
This sauce is typically served at room temperature or chilled. This is one of its advantages - you can make it ahead of time and refrigerate it until it's time to eat. Just remember to give it an extra stir before serving.
Do you prefer using dill pickles or sweet pickles in your tartar sauce?
I prefer dill pickles. I like this sauce to be tangy and spiced, not sweet. But this is purely a matter of taste, so you should try and see what you like best!
Serving Suggestions
This flavorful sauce is lovely with any seafood dish. I usually serve it with crab cakes, tuna cakes,or salmon patties.
It also pairs beautifully with boiled shrimp instead of co*cktail sauce. It's perfect with keto-fried fish.
But you don't have to limit yourself to seafood! This creamy, flavorful sauce goes well with roasted vegetables, chicken nuggets, and even skirt steak or other grilled meats.
So as you can see, you have quite a few options for using this sauce! It never lasts long in our house.
Storing Leftovers
This sauce keeps quite well, though not as long as a commercial sauce. You can keep it in the fridge, in an airtight container, for up to 7 days. Stir it again before using it.
I don't recommend freezing this sauce. It will separate and become grainy when thawed.
More Sauce Recipes
- Blender Hollandaise Sauce
- Tahini Sauce
- Homemade Pesto Sauce
- Tzatziki Sauce
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Recipe Card
4.97 from 297 votes
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Homemade Tartar Sauce
This wonderfully creamy and tangyhomemade tartar sauceis ready in 15 minutes.
Prep Time15 minutes mins
Rest time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 193kcal
Author: Vered DeLeeuw
Ingredients
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice freshly squeezed
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried dill
- ⅛ teaspoon cayenne pepper
- 1 tablespoon dill pickles finely diced
- 1 tablespoon capers
Instructions
In a small bowl, use a small rubber spatula to mix the mayonnaise, mustard, lemon juice, salt, pepper, dill, and (if using) cayenne.
Fold in the pickles and capers.
Cover and refrigerate for 30 minutes to allow the flavors to meld.
Video
Notes
You can use the sauce immediately, but it's even better to let it rest for 30 minutes before serving it. This allows the flavors to meld and improves the flavor.
This sauce keeps well, though not as long as a commercial sauce. You can keep it in the fridge, in an airtight container, for up to 7 days. Stir it again before using it.
I don't recommend freezing this sauce. It will separate and become grainy after thawing.
Nutrition per Serving
Serving: 2tablespoons | Calories: 193kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 0.1g | Sodium: 350mg | Fiber: 0.2g | Sugar: 0.3g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
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