Tartar Sauce
This homemade tartar sauce is creamy, tangy, and way better than anything from a jar! Made with mayo, lemon, cornichons, and capers, it comes together in minutes and pairs perfectly with fried fish, seafood, or sandwiches.
If you’ve only ever had store-bought tartar sauce, you’re in for a real treat. This homemade tartar sauce is fresh, tangy, and packed with so much more flavor than anything you’ll find in a jar. It’s made with simple ingredients like mayo, lemon, crunchy cornichons, and briny capers — and it takes no more than 10 minutes to fix. A little chill time lets everything meld into a creamy, punchy sauce that’s perfect for fried fish, crab cakes, shrimp, or even as a zesty spread for sandwiches. Once you try it, you’ll never go back to the bottled kind!
One of the best things about homemade tartar sauce is how customizable it is. You can keep it classic, make it herb-forward, adjust the acidity, or add a little heat. It’s a versatile condiment that belongs anywhere you want a cool, creamy contrast: fried fish, shrimp, crab cakes, salmon patties, or even roasted vegetables. Once you start making it at home, you’ll never reach for the store-bought version again.
What You’ll Like About This Recipe
Fresh, bright flavor. The combination of tangy cornichons, briny capers, and fresh lemon juice gives this tartar sauce a vibrant flavor that cuts beautifully through rich or fried foods. Everything tastes cleaner and more balanced than jarred versions.
Creamy yet light texture. Mayonnaise gives the sauce its silky base, but the added mix-ins provide crunch and brightness without weighing it down. The texture is spoonable, spreadable, and perfect for dipping.
Ready in minutes. With no cooking involved, this recipe comes together quickly—ideal for weeknights, fish fries, or last-minute entertaining. A short chill helps meld the flavors, but it’s delicious right away.
Customizable to your taste. Adjust the tanginess, herb level, or richness depending on what you’re serving. Whether you enjoy extra pickles, a stronger lemon punch, more herbs, or a hint of garlic, the base recipe adapts easily.
Pairs with almost anything. While tartar sauce is classic with fried fish, it also works beautifully as a spread for sandwiches, a dip for vegetables, or a topping for burgers. It’s a versatile condiment that adds instant flavor.
Ingredient Notes
- Mayonnaise – Forms the creamy base of the sauce. Use a high-quality or full-fat mayo for the best texture and flavor; the richness balances the acidic ingredients.
- Cornichons – Small French pickles that deliver bright acidity and crunch. You can substitute dill pickles if needed, but cornichons offer sharper, more refined tang.
- Capers – Bring briny, salty complexity that complements seafood. Chop them finely so they blend smoothly throughout the sauce.
- Dijon mustard – Adds gentle heat and depth, helping tie the creamy and briny elements together. The optional whole-grain mustard adds texture and visual appeal.
- Lemon juice – A fresh squeeze brightens the entire sauce. Adjust the amount based on your preference for acidity.
- Fresh dill or parsley – Dill offers classic pairing with seafood, while parsley gives a milder, herby freshness. Use what fits the dish you’re serving.
- Garlic powder – Adds subtle depth without overpowering. A tiny amount of fresh grated garlic works as long as it’s used sparingly to prevent harshness.
- Salt and black pepper – Season lightly after mixing; the pickles and capers already contribute a natural saltiness.
How to Make It
- Combine all ingredients in a bowl, stirring gently to incorporate the chopped pickles, capers, herbs, mustards, lemon, and seasonings evenly into the mayo.
- Taste and adjust the acidity or seasoning before chilling—small tweaks can make a big difference in brightness and balance.
- Refrigerate the sauce briefly to allow the flavors to meld. Chilling also thickens the texture, making it ideal for spreading or dipping.
Pro Tips
- Chop cornichons and capers very finely for the best texture—large chunks can overpower the sauce.
- Start with less lemon juice and add more as needed; too much acidity can thin the sauce.
- Let the tartar sauce chill for at least 15 minutes, but 30 minutes is ideal for maximum flavor development.
- If you prefer a thicker dip for fried seafood, add a spoonful of mayonnaise or even a bit of sour cream.
- Use fresh herbs for the brightest flavor; dried herbs can dull the freshness of the sauce.
Recipe Variations
- Add more pickle flavor. Increase the amount of chopped cornichons or add a splash of the pickle brine for extra tang.
- Make it herbal. Stir in fresh dill, chives, tarragon, or a mix of herbs for a greener, more aromatic tartar sauce.
- Add sweetness. A tiny pinch of sugar can balance strong acidity, especially if serving with spicy or heavily seasoned fish.
- Make it spicy. Add a dash of cayenne, hot sauce, or spicy Dijon mustard for gentle heat.
- Creamier version. Blend in a small spoonful of sour cream or Greek yogurt for a softer, tangier texture.
Serving Ideas
- Fried fish and seafood: Serve tartar sauce with fish and chips, fried oysters or shrimp, clam cakes, calamari, or crab cakes.
- Baked or grilled fish: Spoon it over baked halibut, haddock, salmon, or tilapia for a bright, creamy flavor contrast.
- Crab or Shrimp Salad: Mix a spoonful into seafood salad for wraps or lettuce cups.
- Chicken tenders: Tartar sauce makes a surprisingly tasty dipping sauce for crispy chicken tenders, wings, or nuggets.
- Sandwich spread: Replace regular mayonnaise with tartar sauce for sandwiches featuring roast beef, turkey, or ham for an extra burst of flavor.
- Deviled eggs: Replace some of the mayo in your deviled eggs with tartar sauce for a tangy twist.
How to Store
Refrigerate: Keep the sauce in an airtight container for up to 5 days. Stir well before serving as ingredients may settle slightly.
Freeze: Freezing is not recommended; mayonnaise-based sauces separate and become grainy once thawed.
Reheat: Not applicable—serve chilled or at room temperature.
Frequently Asked Questions
Tartar Sauce
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons cornichons, finely chopped , or more if you love extra tang
- 1 tablespoon capers, finely chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon whole grain mustard, optional
- 1 teaspoon fresh lemon juice
- 1 teaspoon finely chopped fresh dill or parsley
- 1/4 teaspoon garlic powder, or a tiny bit of fresh garlic grated on a microplane grater
- Pinch of salt and freshly ground black pepper, to taste
Instructions
- Combine ingredients – In a bowl, combine the mayo, chopped cornichons, capers, mustard, lemon juice, parsley (or dill), and garlic powder. Adjust the seasonings with more lemon juice, mustard, or salt and pepper as needed.
- Chill and serve – Refrigerate the covered tartar sauce for at least 15 to 30 minutes before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
