Homemade Tartar Sauce
Traditionally served with fish and chips, tartar sauce is one of my favourite dipping sauces. When I began eating seafood as an adult (that’s a story for another day), I loved those little blue Kraft packets with their bright yellow, creamy sauce. These days, I prefer to make my homemade tartar sauce. It’s so easy and so good.
This is not a lengthy post, as you will see, because you simply measure the ingredients in a bowl and stir them together. I have a list of additions you can try in the ingredients section. Use the recipe as a guideline and then make it your own.
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Ingredients For Homemade Tartar Sauce
Ingredient Notes
- Capers: These are tiny pickled flower buds, harvested along the coast of the Mediterranean. They add a briny, tangy flavour.
- Dill Pickle Relish: I prefer dill pickle relish over sweet relish. It adds tang and crunch.
- Lemon Juice: Balances the mayo with a bright acidic note.
- Mayonnaise: The backbone of the sauce, I like full-fat mayo made with eggs.
- Old Bay: A spice blend of herbs, spices, and salt with a subtle hint of heat. It’s a pretty classic pairing with seafood on the East Coast.
- Shallot: Adds a milder onion flavour than white or yellow onions.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Capers: Substitute with chopped green olives.
- Dill Pickle Relish: Use chopped dill pickles or sweet pickle relish.
- Lemon Juice: Replace with apple cider vinegar or white wine vinegar.
- Mayonnaise: Substitute with your preferred mayonnaise-style dressing.
- Old Bay: Use celery salt, paprika, and a pinch of cayenne pepper.
- Shallot: Replace with finely minced red or green onions or chives.
Recipe Variations
Try any of the following for a twist on this homemade tartar sauce recipe:
- Citrus Zest: Add lemon zest for an extra burst of flavour.
- Fresh Herbs: Try adding chopped dill, parsley, or chives.
- Garlic: Mince one small clove or half of a larger clove of garlic.
- Jalapeño: Mix in finely chopped jalapeño.
- Mustard: Add Dijon or whole-grain mustard to taste.
- Pickle Juice: Stir in a splash to taste.
- Worcestershire Sauce: Add a splash of Worcestershire sauce.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Homemade Tartar Sauce
STEP 1: Place all of the ingredients in a bowl.
STEP 2: Stir well to combine. Serve immediately or store in the refrigerator for later.
Expert Tips
1. For a smoother sauce, pulse it in a food processor or blend it in a blender.
2. The sauce is super tangy from the lemon juice and slightly salty from the Old Bay. If this is concerning, add both ingredients to taste, rather than adding them all at once.
3. If you have time, store the sauce in the refrigerator for at least 30 minutes before serving. This allows the flavours to develop and makes the sauce taste even better.
Recipe Notes
- If your tartar sauce is too thick, thin it with lemon or pickle juice. If it’s too thin, stir in a bit more mayonnaise.
- Always taste the sauce before serving and adjust the seasoning as needed. Sometimes a bit more of one ingredient can elevate the flavour.
Storage
- Store the tartar sauce in an airtight container in the refrigerator for up to one week. Freezing is not recommended, as it can affect the texture and consistency when the food is thawed.
- If your sauce has been stored for a few days, give it a good stir before serving to recombine any separated ingredients.
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Printable Recipe Card
Homemade Tartar Sauce
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Bowl
- Spoon
Ingredients
- ½ cup mayonnaise, full-fat
- 2 tablespoons dill pickle relish, not sweet relish
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon capers, rough chopped
- 1 tablespoon shallot, minced fine
- ¾ teaspoon Old Bay seasoning
Instructions
- Place all of the ingredients in a bowl or storage container. Stir well. Adjust the seasoning to taste and stir again. Store in the refrigerator, tightly sealed, for up to one week.
Recipe Notes
- If your homemade tartar sauce is too thick, thin it with lemon or pickle juice. If it’s too thin, stir in a bit more mayonnaise.
- Always taste the sauce before serving and adjust the seasoning as needed. Sometimes a bit more of one ingredient can elevate the flavor.
Storage
- Store the tartar sauce in an airtight container in the refrigerator for up to one week. Freezing is not recommended as it can affect the texture and consistency when thawed.
- If your tartar sauce has been stored for a few days, give it a good stir before serving to recombine any separated ingredients.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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Where can you get dill pickle relish in NS? All I can find is sweet!
Hi Andrea! I buy the Bick’s Gourmet brand called Tangy Dill Relish. It’s in a squat little jar with a red and white lid and it’s usually in the condiment aisle with the other relishes!