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If you’ve never made Homemade Tartar Sauce, you’re in for a treat! This easy recipe is fresh, flavorful, and so much better than anything you can get from a bottle. Whenever we are making seafood dishes this tartar sauce is always a must have on the table. It’s creamy, tangy, and just the right balance of flavors. Plus, it only takes a few minutes to whip up with simple ingredients.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I decided to try your tartar sauce recipe last minute and I am thankful I did. I may never go back to bottled, even if tired. Super easy and the perfect balance of flavors!” – Bari
“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.” – Amber
“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!” – Emmeline
Better Than Store-Bought
If you’ve had Homemade Tartar Sauce, you know there’s just no comparison to the store-bought stuff! It’s so quick and easy to make yourself, and the taste is so much fresher and more flavorful. With fresh lemon juice, chopped dill pickles, and a few simple ingredients, this easy tartar sauce recipe is perfect for dipping crispy fish and chips and Crab Cakes, on our Air Fryer Salmon or Parmesan Crusted Tilapia, with baked fish sticks and fried shrimp, or even as a veggie dip.
I came up with this recipe a few years ago to go with our Homemade Fish and Chips, and it’s been a family favorite ever since. Once you taste it, I promise you won’t go back to store-bought tartar sauce!
🩷 Emily
Ingredients You’ll Need
Here’s what I use to make my homemade tartar sauce:
- Mayonnaise – I like Best Foods or Hellmann’s, but any good-quality mayo works.
- Lemon Juice – Freshly squeezed is a must! It adds bright, zesty flavor.
- Chopped Dill Pickles – I love using baby dills and chopping them finely for the perfect texture.
- Fresh Dill Weed – If I don’t have fresh on hand, I’ll use dried dill in a pinch.
- Worcestershire Sauce – Just a dash adds depth.
- Black Pepper – For a little extra kick.
Optional Add-Ins for Extra Flavor
Feel free to customize your tartar sauce! Sometimes I’ll switch it up with:
- Dill relish for sweetness
- Chopped onion or onion powder
- A spoonful of Dijon mustard
- Garlic or garlic powder
- Capers or chopped parsley
- Horseradish or a dash of Tabasco for heat
How to Make Homemade Tartar Sauce
- Add the ingredients: In a bowl, add the mayonnaise, lemon juice, chopped dill pickles, dill weed, black pepper, and Worcestershire sauce.
- Mix well: Stir everything together until well combined.
- Chill the sauce: Cover the bowl and pop it in the fridge for at least an hour. If you have time to let it sit for a few hours (or even overnight).
- Serve: When you’re ready to eat, give the sauce a good stir and serve with your favorite seafood.
Tartar Sauce Tips
- Use fresh lemons – Always go for fresh lemon juice, not the bottled kind. A little trick I use to get the most juice out of my lemon is to roll it on the counter before cutting it in half and squeezing it. Or you can microwave the lemon for 10-15 seconds to really get those juices flowing.
- Chop your own pickles – It gives a better texture and more flavor than relish.
- Fresh dill is best – Fresh dill gives the sauce such a bright, fresh flavor. Dill is one of those herbs that starts to lose its flavor really quickly, so if you’re using fresh, use it within a day or two. If you don’t have fresh dill, you can use dried dill, but make sure to crush it between your fingers before adding it to the sauce. It helps release the oils and flavor!
- Let it rest – Let the sauce chill in the fridge so the flavors meld together.
- Taste and adjust – Add a little more lemon, salt, or pickle depending on your preferences.
- Make it ahead – It stores great, and the flavor deepens after a day in the fridge.
Try It With These Seafood Favorites!
The best part about homemade tartar sauce is how versatile it is. It’s not just for Fish and Chips – here are some of my favorite ways to enjoy it:
- With Fish Sticks (kids love this one)
- A dip for Crab Cakes or Salmon Cakes
- On Grilled or Baked Fish
- A dip for Fried Shrimp
- On Fish Tacos (trust me on this one, it’s amazing!)
- As a veggie dip (carrot sticks, celery, and more)
- With French Fries or Potato Wedges
- As a spread on a Fish Sandwich, Salmon Burger, Tuna Melt, or Chicken Sandwich
Frequently Asked Questions
If you store it in an airtight container, homemade tartar sauce will stay good for up to 2 weeks in the fridge.
You can! It freezes well for about 1 month. Just make sure to store it in a freezer-safe container and leave some room at the top for the sauce to expand as it freezes. The texture might change slightly after thawing. Give it a good stir before using.
Yes! This homemade version is naturally gluten-free, as long as your Worcestershire sauce is certified gluten-free.
Definitely. You can use Greek yogurt or light sour cream for a lighter option. It’s still creamy and tangy!
Yes! It actually tastes even better after a few hours in the fridge or overnight.
More Delicious Seafood Recipes
Now that you’ve got the perfect homemade tartar sauce, why not try it with some of these other tasty seafood dishes?
Making homemade tartar sauce is one of those little things that makes a big difference in how your seafood dishes taste. It’s so simple, so fresh, and just way better than anything you can buy. Once you give this recipe a try, I’m pretty sure it’ll become your go-to tartar sauce for every meal.
I’d love to hear how it turns out for you! Drop a comment below and let me know what you think. And if you loved the recipe, don’t forget to share it with friends and family! 🐟🐟🐟
Homemade Tartar Sauce
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
- For the very best flavor, use fresh squeezed lemon.
- 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.
- 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.
- Some people use a dill pickle relish but for the best taste I highly recommend chopping your own dill pickles.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!