My Easy Homemade Tartar Sauce Is The Way To Go!
There’s no denying the ease of buying store-bought sauces, but there’s truly nothing as good as homemade. This easy, quick Tartar Sauce is rich, thick, creamy, and perfect for all your favorite seafood recipes!
Why this recipe works
It’s made with 6 simple ingredients, so quality matters. The base is made with mayonnaise. If I had to pick my favorite, I’d say go for Duke’s Mayo. Super rich with just the right amount of tang! No fat-free mayo here. Other than that, you’ll need sweet pickle relish (or chopped dill pickles), Dijon mustard, a shallot, fresh lemon juice, Kosher salt, and black pepper.
Try it with my crispy beer-battered cod, a classic pairing! Craving more seafood dishes? I have tons of elevated dinner recipe ideas to inspire your next restaurant-worthy meal at home!
This sauce is simple, but 100x better than anything you’ll find at the store. For more easy sauce recipes, consider making my easy remoulade sauce, creamy homemade aioli, or this cilantro lime crema (perfect for fish tacos!) next!
What’s In Tartar Sauce?
- Mayonnaise: The creamy base of the sauce.
- Sweet pickle relish (or dill relish): For a tangy-sweet taste. You can easily substitute this with chopped sweet pickles or cornichons.
- Dijon mustard: This adds a tanginess that complements the mayo and lemon juice.
- Shallot: A few tablespoons of chopped shallot adds a mild onion flavor.
- Fresh lemon juice: This adds a bright acidity that helps to balance out the creaminess.
- Kosher salt and black pepper: To season the sauce!
Ingredient Substitutions
- Mayonnaise: You can use half Greek yogurt or sour cream for a slightly lighter tartar sauce recipe.
- Sweet pickle relish: You can easily substitute this with chopped cornichons or pickles.
- Dijon mustard: Any coarse grain mustard can be used if you don’t have Dijon!
- Fresh lemon juice: You can use white vinegar as a tangy substitute if needed.
Quick and Easy Instructions
- Preparation: In a small bowl, combine the mayonnaise, sweet pickle relish, capers, Dijon mustard, chopped shallot, and lemon juice. Stir until all the ingredients are well incorporated.
- Seasoning: Taste and adjust seasoning with salt and pepper according to your preference. The tartar sauce should have a balance of tanginess from the lemon and pickles, creaminess from the mayo, and a burst of flavor from the Dijon and fresh herbs.
- Chill: Cover the bowl and refrigerate the quick tartar sauce for at least 30 minutes before serving to allow the flavors to meld together.
Expert Tips
- Experiment with different herbs like tarragon or chives to tailor the flavor to your liking.
- For a lighter version, you can substitute part of the mayonnaise with Greek yogurt or sour cream.
- Ensure all ingredients are finely chopped for a smoother texture.
Make-Ahead, Leftovers, & Storage
- To make-ahead: This sauce is a make-ahead dream! Whip up a batch and store it in an airtight container in the fridge for up to 5 days. Leftovers? No problem! Use them as a dip for raw veggies, as a salad dressing, or even spread them on sandwiches. This sauce is best when enjoyed within one week.
- To freeze: While technically possible, freezing isn’t ideal for this sauce. The texture might change slightly upon thawing. But hey, if you’re in a pinch, freeze it in an airtight container for up to 2 months. Just thaw it slowly in the fridge and be prepared for a slightly softer texture.
Serving Suggestions
This quick and easy tartar sauce is absolutely fantastic with seafood! Consider trying it with one of the following:
- Fried fish fillets or fish and chips
- Shrimp and corn cakes, fish cakes, or crab cakes
- Grilled seafood like salmon or shrimp skewers
- As a dipping sauce for veggies or as a spread for fish sandwiches and seafood burgers, such as our juicy salmon burgers.
I’m telling you, this sauce is seriously so good. And because I often have all the ingredients on hand already, it’s incredibly quick and easy to whip up.
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5-Minute Tartar Sauce For Crab Cakes, Fish, & More
Equipment
Ingredients
- 1 cup mayonnaise
- 2 Tbsp sweet pickle relish
- 1 tsp Dijon mustard
- 2 small or 1 large shallot, finely chopped, about 3 Tbsp
- ½ medium lemon, juiced, about 2 Tbsp
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Make the tartar sauce. Combine all ingredients in a bowl: 1 cup mayo, 2 Tbsp sweet pickle relish, 1 tsp Dijon, 3 Tbsp finely chopped shallot, 2 Tbsp lemon juice, ¾ tsp Kosher salt, and ¼ tsp black pepper. Stir well, taste, then adjust seasoning. Place in the fridge until needed.
Notes
- To make-ahead: This sauce is a make-ahead dream! Whip up a batch and store it in an airtight container in the fridge for up to 5 days. Leftovers? No problem! Use them as a dip for raw veggies, as a salad dressing, or even spread them on sandwiches.
- To freeze: While technically possible, freezing isn’t ideal for this sauce. The texture might change slightly upon thawing. But hey, if you’re in a pinch, freeze it in an airtight container for up to 2 months. Just thaw it slowly in the fridge and be prepared for a slightly softer texture.
Nutrition
Photography by: Megan McKeehan
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