This post may contain affiliate links. See our disclosure policy.
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.
Featured with this recipe
This Homemade Tartar Sauce Recipe turns even boring oven baked fish sticks into a delicious meal! I came up with this recipe to go with our delicious homemade Fish and Chips. I knew that I wanted to make a tartar sauce that tasted fresh and flavorful. After testing the ingredients I came up with the exact flavor and consistency I was looking for. Now it’s the only tartar sauce our family will eat. I’ve tried so many store-bought and restaurant served tartar sauces over the years, and I definitely prefer the zesty flavor of this homemade version. It’s all about using the freshest ingredients for this recipe. Believe me, 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. All you need is Mayonnaise (Best Foods or Hellmann’s are my favorite), fresh lemon juice, chopped baby dill pickles, dill weed, black pepper and a dash of Worcestershire sauce.
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
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 cakes, fish 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, you can 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.
How to Make Homemade Tartar Sauce
Simply stir all the ingredients together in a bowl and chill in the refrigerator. Give it at least an hour to chill, but if you can let it chill longer so the ingredients get stranger. I prefer to make it a day ahead for the best flavor.
Frequently Asked Questions About Tartar Sauce
Homemade tartar sauce will stay good for up to two weeks, as long as it’s kept in an airtight container in the refrigerator.
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.
Yes, tartar sauce does not contain any gluten.
READ NEXT: Top 10 Shrimp Recipes
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.
Tartar Sauce Recipe
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.
- Stir until thoroughly combined. Chill in refrigerator for at least 1 hour. The longer, the better. Flavors will get stronger with more time.
- Stir before serving. Great as a dip or dressing with seafood!
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.
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!
We’ve used a few different kinds – usually just whatever is on hand or on sale! So glad you like this recipe!
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?
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.
Thank you! I’m so glad you liked it!
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!
Thanks, Ann! What a great substitution!
love tartan sauce but never made it .so thanks I will defo be making this. one ..
Ya”ll try any of the above – plus: chopped egg yolk / white (instead of black) pepper. Will never go back !
Never heard of using egg yolk– will definitely give it a try! Thanks!
Hellmans? Y’all must be damn Yankees. The only mayo that exists is Duke’s by God mayo.
Try adding a dash of Worcestershire. Very good too.
I just go by Luby’s and buy some. Can not be any better!
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
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!
i love this recipe!! So simple and very tasty!! How long does it keep in the fridge?
Thanks for sharing 🙂
Thank you! It should last about 2 weeks in the fridge.
I really enjoy this homemade tartar sauce.
Me too, and I LOVE this one!
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.
I love that idea! Thanks for sharing the tip!
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!
YUM! Great idea! I love the idea of capers!
Finely minced onions, and minced capers are a must for tartar sauce—add them next time you make this and see!
Great idea! I’ll try it!
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.
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
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.
Oh yea, I’m going to try this tonight!!! Just got back from a fishing trip in Fla. fresh Snook…
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!
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
SO TRUE!
And I use dill relish. I think it cuts a lot of the prep time and it’s perfect!