Homemade Tartar Sauce Recipe

5 from 57 votes
64 Comments

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Homemade tartar sauce is so easy to make yourself. With freshly squeezed lemon and chopped dill, it tastes so much better than anything you can buy.

Plate with battered fish with lemons and a large bowl of Homemade Tartar Sauce.
Featured with this recipe
  1. Ingredients in Homemade Tartar Sauce
  2. Additional Ingredients to Try
  3. How to Serve Tartar Sauce
  4. Fresh Ingredients are Best
  5. Frequently Asked Questions About Tartar Sauce
  6. More Delicious Seafood Recipes
  7. How to Make Homemade Tartar Sauce
  8. Homemade Tartar Sauce Recipe Recipe

This Homemade Tartar Sauce Recipe turns even boring oven baked fish sticks into a delicious meal! We came up with this recipe when we made our scrumptious Fish and Chips. We’ve tried so many store-bought and restaurant served tartar sauces over the years, and we definitely prefer the zesty flavor of this homemade version. It’s all about using the freshest ingredients for this recipe. Believe us, it makes all the difference! Plus, this recipe is so easy to make and costs much less than most store bought brands. Give it a try for yourself; it’ll be the best tartar sauce you’ve ever tasted!

Ingredients in Homemade Tartar Sauce

From fresh herbs to fresh lemon juice, using quality ingredients turns the most basic condiment into the most delicious dipping sauce ever! You only need a few ingredients. For this easy tartar sauce recipe, less is more. Here’s what you need:

  • Mayonnaise – One cup of Best Foods or Hellmann’s or your favorite mayo brand.
  • Lemon juice – you can use bottled lemon juice in a pinch but fresh tastes much better.
  • Dill pickles – about two to three tablespoons, finely chopped. You can also use dill relish or sweet pickle relish.
  • Dill weed – two teaspoons, finely chopped
  • Black pepper – freshly ground pepper tastes so good in this sauce.
  • Worcestershire sauce – just a dash or two
Ingredients to make Homemade Tartar Sauce including mayonnaise, dill, dill pickles, pepper and lemons.


Additional Ingredients to Try

While tartar sauce is a creamy condiment with a mayonnaise base (for a lower fat option, plain Greek yogurt or light sour cream can also be used as a base) you can add all sorts of spices and ingredients to the base to make a tangy and tart dip for fish, shrimp and other favorite seafood dishes. I also love dipping French fries and Veggies in it, and using it on fish sandwiches. Here are some ideas:

  • Dill relish
  • Sweet pickles or butter pickles
  • Onion powder
  • Chopped onions
  • Garlic
  • Teaspoon Dijon mustard
  • Capers
  • Fresh Parsley
  • Chopped olives
  • Horseradish
  • Shallots
  • Fresh chives
  • Tabasco Sauce
  • Tarragon
Close up view of Homemade Tartar Sauce in a bowl with fresh dill on top.

How to Serve Tartar Sauce

A good Tartar Sauce Recipe is essential when preparing fish or seafood recipes. The creamy, tangy taste perfectly complements crab cakesfish and chips, salmon cakes, or fish that is baked, grilled, or fried. But it can also be a delicious dip for veggies or crackers.

Fresh Ingredients are Best

  • For the very best flavor, use fresh squeezed lemon. There’s just something so fresh and light about using juice from a real lemon. For maximum juice, roll it on the counter for a few seconds before slicing in half and squeeze cut side up, to avoid getting seeds in the sauce. Or you can microwave your lemon for about 10 seconds, which really gets those tangy juices flowing.
  • Use fresh dill. Dill weed loses its freshness quickly, so if you’re purchasing dill, use it with a day or two of purchase. If you grow dill in your garden, pick it just before you plant to use it in a recipe. The dill leaves will wilt and lose their flavor if kept in the fridge too long.
  • Don’t worry about too much dill overpowering the dish. The dill weed has such a mild flavor that you can add quite a bit if you choose.
  • When chopping fresh dill leaves, remove the feathery fern-like leaves and stems from the thick center stem. Discard the stem, then use a sharp chopping knife to mince the leaves to the desired consistency.
  • If you don’t have fresh dill available, use dried dill! Be sure to crush the dill leaves between your fingers before adding to the tartar sauce, which will bring out more of the flavor.
  • Use a good quality mayonnaise; it makes a huge difference in the taste of the sauce. We really love Best Foods or Hellman’s Mayo, but use whatever you prefer.
  • If you want to make tartar sauce without mayo or miracle whip, try using plain Greek yogurt. It’ll also give it a boost of protein.
  • Some people use a dill pickle relish but for the best taste I highly recommend chopping your own dill pickles.
Dipping battered fish into a small sauce bowl of Homemade Tartar Sauce.

Frequently Asked Questions About Tartar Sauce

How long does tartar sauce stay fresh in the fridge?

Homemade tartar sauce will stay good for up to two weeks, as long as it’s kept in an airtight container in the refrigerator.

Can this sauce be frozen?

You can freeze this sauce for up to a month. Just make sure it’s in a freezer safe container, and only fill it about three quarters of the way full.

How do you know if tartar sauce has gone bad?

Avoid using if it’s been in the fridge longer than two weeks or if the sauce has an odd smell or appearance or if mold appears.

Is tartar sauce gluten-free?

Yes, tartar sauce does not contain any gluten.

READ NEXT:Top 10 Shrimp Recipes

Bowl of Homemade Tartar Sauce in front of a plate of battered fish and lemon.

More Delicious Seafood Recipes

We have lots of tasty fish and seafood dishes that you are going to love! There are so many great ways to cook up fish and use this homemade tartar sauce. Try a few of our favorites.

How to Make Homemade Tartar Sauce

Plate with battered fish with lemons and a large bowl of Homemade Tartar Sauce.

Homemade Tartar Sauce Recipe

5 from 57 votes
Homemade tartar sauce is so easy to make yourself! With freshly squeezed lemon and chopped dill, it tastes so much better than anything you can buy!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dip
Cuisine Seafood
Servings 16

Video

Ingredients

  • 1 cup mayonnaise Best Foods or Hellmann’s
  • 2 tablespoons lemon juice (juicing a real lemon tastes best)
  • 2 to 3 tablespoons dill pickle finely chopped
  • 2 teaspoons dill weed finely chopped
  • 1/4 teaspoon pepper
  • 1 dash Worcestershire sauce

Instructions

  • In a medium size bowl, combine mayo, lemon juice, chopped dill pickles and dill weed, Worcestershire sauce, and pepper.
    Bowl of mayonnaise, pickles, dill, pepper and lemon juice for making Homemade Tartar Sauce.
  • Stir until thoroughly combined. Chill in refrigerator for at least 1 hour. The longer, the better. Flavors will get stronger with more time.
    Bowl of Homemade Tartar Sauce next to a spatula.
  • Stir before serving. Great as a dip or dressing with seafood!
    Spatula scooping Homemade Tartar Sauce in a mixing bowl.

Notes

Recipe Tips:

    • For the very best flavor, use fresh squeezed lemon. There’s just something so fresh and light about using juice from a real lemon. For maximum juice, roll it on the counter for a few seconds before slicing in half and squeeze cut side up, to avoid getting seeds in the sauce. Or you can microwave your lemon for about 10 seconds, which really gets those tangy juices flowing.
    • Use fresh dill. Dill weed loses its freshness quickly, so if you’re purchasing dill, use it with a day or two of purchase. If you grow dill in your garden, pick it just before you plant to use it in a recipe. The dill leaves will wilt and lose their flavor if kept in the fridge too long.
    • Don’t worry about too much dill overpowering the dish. The dill weed has such a mild flavor that you can add quite a bit if you choose.
    • Some people use a dill pickle relish but for the best taste I highly recommend chopping your own dill pickles.
    • When chopping fresh dill leaves, remove the feathery fern-like leaves and stems from the thick center stem. Discard the stem, then use a sharp chopping knife to mince the leaves to the desired consistency.
    • If you don’t have fresh dill available, use dried dill! Be sure to crush the dill leaves between your fingers before adding to the tartar sauce, which will bring out more of the flavor.
    • Use a good quality mayonnaise; it makes a huge difference in the taste of the sauce. We really love Best Foods or Hellman’s Mayo, but use whatever you prefer.
    • If you want to make tartar sauce lighter (without mayo), try using plain Greek yogurt. It’ll also give it a boost of protein.

Nutrition Information

Serving: 1.25TbspCalories: 96kcalCarbohydrates: 1gProtein: 1gFat: 10gSaturated Fat: 2gCholesterol: 6mgSodium: 129mgPotassium: 7mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 0.7mgCalcium: 3mgIron: 0.1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    Awesome stuff! I was in a pinch and had to make it with bottled lemon juice and dried dill so I can imagine how good it is with fresh ingredients. As for the best mayo in my opinion the answer is always Duke’s. 😊

  2. 5 stars
    Delicious! My whole family loved it with our Salmon! Thanks for posting this recipe I’ve searched and searched for the perfect Tartar Sauce and this one is it.

  3. 5 stars
    I tweaked it a little bit, add a little more pepper, dill weed and lemon juice.

    We LOVED it!
    So easy to make, no reason to ever buy tartar sauce again.

  4. 5 stars
    One of the best tartare sauce that I have tried. It is so easy to make and so simple. I will never use storebought tartar sauce again. Thank you!

  5. 5 stars
    This recipe was a total life saver! I forgot to pick up our usual bottled version and was in a pinch. Let me say, I will no longer being needing the store bought kind anymore. Loved it!

  6. 5 stars
    We go through tartar sauce like it was going out of style in this house, so I’ll definitely make this one, so creamy and so EASY!

  7. 5 stars
    This is such an easy tartar sauce recipe!! I actually never made it at home before because I thought it was hard – but now I will be making it all the time. Love it with my fish sticks!

  8. 5 stars
    This is the best tartar sauce I have ever made. Everyone commented on how good it was. Easy. The dill weed gives it the added flavor.

  9. 5 stars
    Wow. Super easy since I typically have these ingredients on hand. I can make as tart and spicy to suite my family and guests tastes. Definitely a keeper.

  10. 5 stars
    Yum!! Who doesn’t love tartar sauce? I made this but w just a couple of changes. I used dill pickle juice in place of the lemon juice and omitted the minced pickle (prob cuz I’m lazy-ish). I also added about 1 to 1 1/2 tsp minced dried onion. Fresh would be good but again, I’m lazy-ish. Turned out quite yummy. Can’t wait for dinner tonight. Thanks for sharing great recipe.

  11. 5 stars
    This is a great recipe! I think it would be fine “as is”, but I did add minced onion, a touch of garlic onion, and a splash of hot sauce. Used everything else in the recipe, too. Super yummy!

  12. 5 stars
    OMG ! I don’t know if you Know that Hellmans stopped making there tartar sauce( My Fav ). But they have. I called them and it has been De listed. Which means they no longer make it. I have been trying all other brands none to my liking. Well I came across your site and what a find ! It is Soooooo Gooood ! Did use Dill relish and drained the juice out. Also used Dried Dill. Let it stand over night. WoW ! Had that with my Panko Breaded Cod and Steward tomatoes. Thank You !

    1. Thank you so much for sharing! We have never had the Hellman’s tartar sauce before but I am glad this is a good substitute for it! Thanks for letting us know!

  13. 5 stars
    What’s your go-to pickle choice? I know a lot of people like vlasic but I can’t stand that vinegary taste. I usually get something lacto-fermented like Bubbie’s pickles. I decided to make my own tartar sauce because we eat so much fish at home that we practically go through a store-bought bottle of tartar sauce every week. Thanks for sharing, it was delicious!

    1. We’ve used a few different kinds – usually just whatever is on hand or on sale! So glad you like this recipe!

  14. 5 stars
    For those who are looking for Best Foods as listed before Hellman’s, and can’t find it (or vice versa), they are the same. Hellman’s Eastern US, Best Foods Western US. Same company, same label, different brand name but same company. I have heard Duke’s is the best, but only in the southern states, so I never had it, would like to try it. But Best Foods/Hellman’s better than Kraft IMO. Don’t use Miracle Whip, too sweet.

    Anyway, made a real simple sauce tonight, just eyeballed a portion of Hellman’s, diced up a few lager pieces of Vlasic’s “Ovals” Hamburger Dill Chips, and a little red onion, both diced fairly fine. Added a dash of garlic powder and powdered paprika. Mixed well, let set 20 minutes before use, even that better than bottled. I forgot a dash of Worcestershire sauce (I only use Lea & Perrins brand), but still came out pretty good. No mustard or lemon juice added, I think mayo already has lemon juice in it?

  15. 5 stars
    Had no dill pickles or pickle relish as we’ve always used my late wife’s much loved home made zucchini relish on anything requiring relish, so I used it in this recipe – what a wonderful, flavourful surprise – better than any other tartar sauce I’ve had, homemade or commercial.

  16. 5 stars
    I’ve been using plain Greek yogurt instead of sour cream. Much better for you and no one can tell the difference. Even use it on baked potatoes too! I’ve always used sweet relish but going to make it with dill. Thanks for all the ideas!

  17. Ya”ll try any of the above – plus: chopped egg yolk / white (instead of black) pepper. Will never go back !

  18. My momma, from Blevins, Ark., only fed us dill tarter sauce. We did, and still do, eat it right out of the container! Who needs fish? Right! Here you go….do ENJOY!!!! 1 1/2 C Best foods Mayo, 1small jar baby dills, chopped to you’re liking, 1/2 a white onion chopped fine, less if it is strong, a clove or two of garlic,chopped fine, a sprig or two of fresh dill fronds chopped fine, a bit of fresh ground pepper, and a squeeze of lemon from the tree in the backyard. Chill awhile. Ready to eat on its own, also wonderful with fried fish!! .. Fresh is best but I’ve made do with what I’ve had and its the best.I’m 52 and have never eaten store bought…Thank you my momma…Geta Jo Theobolt Hershberger. I love YOU! Your daughter… Trina Clarise Hershberger-Roszell

  19. I have an uncle who is a chef, and when he taught me to make tartar sauce he used shallot instead of onion or garlic. Try it!

  20. 5 stars
    i love this recipe!! So simple and very tasty!! How long does it keep in the fridge?
    Thanks for sharing 🙂

  21. 5 stars
    Recipe is great. One thing I always do on mayo recipes is go halves with sour cream. Makes it a little ‘cleaner/less heavy’ taste or whatever.

  22. I agree with adding the minced capers and onion. Penzey’s makes a nice mix called Sunny Paris and I also add some of that. So good!

  23. I just use mayo and sweet pickle relish, its great. I always put lemon on seafood, but I will try it in the tarter sauce and in one of the comments it said capers, that sounds great also.

  24. 5 stars
    I love, love, LOVE homemade tartar sauce! I also prefer dill to sweet, and I add finely minced sweet onion, some finely chopped capers, and a little dried tarragon, crushed between my fingers…and it is KICK butt good

  25. 5 stars
    This is wonderful, but I added just a tad of grated onion too. An alternate sauce I learned on a trip to the Philippines that is quite good for fish, and a nice change once in a while is:
    1/2 cup good Mayo, 1/2 teaspoon prepared mustard, 1/2 teaspoon of garlic (very finely minced or pressed thru garlic press). That’s all. Just mix well together and since the Mayo and mustard are already kept in the frig the mix is ready to serve. Hope you will give it a try.

    1. 5 stars
      Thank you so much for this recipe. I added garlic and onion powder. Had to use lime juice because I didn’t have lemon juice, but it still turned out amazing!

  26. 5 stars
    Instead of chopping up pickles I just use relish, and one day we were out of relish and my daughter had to eat store bought tarter sauce and she was like this is the worst stuff ever. I think it’s one of those things when you start making home made you can’t go back to store bought