This homemade tartar sauce is creamy, tangy, and briny, with chopped pickles, capers, lemon, Dijon mustard, and shallot. It comes together quickly and pairs well with fish and chips, air fryer fish, crab cakes, shrimp, and other seafood.
I like tartar sauce, but my husband is not a fan. That all changed after I made this. It is hands down the BEST tartar sauce we have ever had.
Heide
There isn’t a better combination than crispy fried fish, and creamy tangy tartar sauce. And there is no question about the chips, serving crispy fish without chips or tartar sauce is definitely just not okay!
For seriously crispy and delicious fish, make my beer-battered fish. It’s the BEST! Pair it with healthier oven-baked fries, and this tartar sauce for a delicious dinner meal.
For more sauce ideas that go very well with fish, check out my dill mustard sauce or this delicious cream sauce that pairs well with salmon.
Key Ingredients for Tartar Sauce
- Mayonnaise: The creamy base of the sauce. Store-bought mayonnaise works well, or use homemade mayonnaise.
- Pickles: Add acidity, crunch, and the main pickle flavor. Chop them finely so they distribute evenly through the sauce.
- Capers: Add a salty, briny flavor. Drain them before chopping.
- Shallot: Adds mild onion flavor without overpowering the sauce. Finely chop it so there are no large pieces.
- Lemon juice: Brightens the sauce and balances the richness of the mayonnaise.
- Dijon mustard: Adds tang and a little sharpness.
- Fresh herbs: Dill, parsley, or chives can be added for a fresher flavor.
How to Make Tartar Sauce
Here is a quick overview. The full recipe with ingredient amounts and detailed instructions is in the recipe card below.
Finely chop the pickles, capers, and shallot, then stir them into the mayonnaise with the lemon juice and Dijon mustard. Chill before serving if time allows, then taste and adjust the lemon or salt.
Recipe Tips
- Drain the pickles and capers well before chopping so excess brine does not thin the sauce.
- Finely chop the pickles, capers, and shallot so every spoonful has an even texture without large onion pieces.
- Chill the sauce for at least 30 minutes before serving so the flavors have time to blend.
- Taste after chilling, then adjust the lemon juice, salt, or ground black pepper. The pickles and capers already add acidity and salt, so season gradually.
How to Store Tartar Sauce
Store tartar sauce in a clean, airtight container in the refrigerator at 40°F (4°C) or colder for up to 4 days. Do not freeze it because the mayonnaise-based sauce may separate.
Recipe FAQs
Chill the sauce first because it will thicken slightly in the refrigerator. If it is still too thin, stir in mayonnaise 1 tablespoon at a time. Drain the pickles and capers well next time so excess brine does not thin the sauce.
Yes. You can leave out the capers and add a little more finely chopped pickle if needed. The sauce will be less briny but will still work.
For more homemade sauces and dressings, try my ranch dressing, Caesar dressing, bang bang sauce, yum yum sauce, or lime crema.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Tartar Sauce Recipe
Ingredients
- 2 medium dill pickles diced, or pickle relish
- 1 tablespoon capers
- 8 ounces (225 g) mayonnaise
- 1 shallot or ½ red onion, finely diced
- 1 small lemon juiced
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Drain the pickles and capers well. Finely chop them with the shallot.
- Stir the mayonnaise, pickles, shallot, capers, lemon juice, Dijon mustard, salt, and ground black pepper together in a medium bowl until evenly combined.
- Cover and refrigerate for at least 30 minutes.
- Taste after chilling and adjust the lemon juice, salt, or ground black pepper as needed. Serve chilled.
Notes:
- Yield: About 1¾ cups, or 28 tablespoons.
- Pickles and capers: Drain them well before chopping so excess brine does not thin the sauce.
- Red onion: Finely chopped red onion can replace the shallot. Because red onions vary in size, use enough to match the amount of chopped shallot rather than automatically using half an onion.
- Without capers: Leave out the capers and add a little more finely chopped pickle. The sauce will have a less briny flavor.
- Fresh herbs: Add finely chopped dill, parsley, or chives for a fresh herb flavor.
- If the sauce is too thin: Chill it first. If it is still too thin, stir in mayonnaise 1 tablespoon at a time until it reaches the desired consistency.
- Storage: Store in a clean, airtight container in the refrigerator at 40°F (4°C) or colder for up to 4 days. Do not freeze because the mayonnaise-based sauce may separate.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Joan Dalland says
All looks lovely can’t wait to try them 👍
Laurel Rose says
Just made this recipe last night using Trader Joes frozen Tilapia filets. Turned out delicious. I used gluten free bread crumbs mixed w potato chips I crushed up since I was short on bread crumbs. The outside was golden brown & crispy- better than oil fried. Thanks for this easy, great recipe!
Joan Hess says
Oh, so good. Used on panko air fryer fish. Perfect.
Heide says
I like tartar sauce, but my husband is not a fan. That all changed after I made this. It is hands down the BEST tartar sauce we have every had. My goodness! I HIGHLY recommend this over anything else I have ever had!
melcah says
I Love the recipe i am going to try it now i am not s lover of fish
Diana says
Enjoy!