Skip the store-bought stuff — this homemade tartar sauce recipe takes five minutes, uses simple pantry ingredients, and tastes so much better than anything in a jar. Once you try it, you’ll never go back.
Okay, real talk: I used to buy tartar sauce from the store without even thinking about it. Then one day I was out of it mid-fish-fry panic, threw this together from scratch, and honestly? I was a little embarrassed it took me this long. It’s that good — creamy, tangy, with little bursts of dill pickle in every bite.
Table of Contents
Why You’ll Love This Tartar Sauce Recipe
This tartar sauce is the kind of condiment that makes people ask, “Wait, did you make this?” It’s cool, creamy, and punchy with just the right balance of tangy lemon and briny pickles. You’re basically just stirring things together in a bowl — no cooking, no fuss — and it’s ready in five minutes flat.
It’s the perfect sidekick for crispy fish fillets, crab cakes, shrimp, or honestly anything fried and golden. It also keeps well in the fridge, so you can make a batch ahead and have it ready all week. We’ll talk storage in a bit, but first — let’s get into what you need.
The Easiest Homemade Tartar Sauce
Equipment
- Mixing bowl
- Knife
- Cutting board
- Spoon
Ingredients
The Lineup
- 1 cup mayonnaise
- 1 cup dill pickles finely chopped
- 1 tbsp fresh dill or parsley finely chopped
- 1 tsp lemon juice
- 1 tsp sugar
- 0.25 tsp black pepper freshly ground
- 2 tbsp onion finely chopped, optional
Instructions
- Finely chop the dill pickles and optional onion into small, even pieces. Pat the pickles dry with a paper towel to remove excess moisture.
- In a mixing bowl, combine mayonnaise, chopped pickles, dill or parsley, lemon juice, sugar, black pepper, and onion if using.
- Stir well until the mixture is smooth, creamy, and evenly combined.
- Taste and adjust seasoning with more lemon juice, sugar, or pickles as desired.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Ingredients
Here’s what makes this tartar sauce so crave-worthy. Simple stuff, big flavor.
The Lineup
| Category | Ingredient | Amount |
|---|---|---|
| Base | Mayonnaise | 1 cup |
| Crunch & Brine | Dill pickles, finely chopped | 1 cup |
| Herb | Fresh or frozen dill or fresh parsley, finely chopped | 1 tbsp |
| Acid | Lemon juice | 1 tsp |
| Balance | Sugar | 1 tsp |
| Seasoning | Freshly ground black pepper | ¼ tsp |
| Optional | Onion, finely chopped | 2 tbsp |
A quick note on the mayo: use a good quality full-fat mayonnaise here — it really is the backbone of the whole sauce. Duke’s and Hellmann’s are both great picks. The dill pickles are non-negotiable for that classic tartar sauce flavor, so don’t swap them out for sweet pickles unless you want something totally different (which is valid, but that’s a different recipe).
How to Make Tartar Sauce
I wasn’t kidding when I said this was easy. Here’s all you need to do.
Step 1: Chop Your Pickles (and Onion, If Using)
The key here is finely chopped. You want little bits of pickle distributed throughout the sauce — not big chunks that overpower a bite. Same goes for the onion if you’re using it. A sharp knife and about two minutes of work is all it takes.
Tip: Pat your chopped pickles with a paper towel to absorb some of the excess brine. This keeps the sauce from getting watery as it sits.
Step 2: Combine Everything in a Bowl
Add the mayonnaise, finely chopped dill pickles, dill (or parsley), lemon juice, sugar, black pepper, and optional onion into a medium bowl. Give it a good stir until everything’s well combined and the sauce looks uniform and creamy.
It should smell amazing at this point — that bright, herby, tangy aroma is exactly what you’re going for. If it doesn’t make you want to dip something into it immediately, we need to talk.
Step 3: Taste and Adjust
This is the most important step — taste your tartar sauce! Want it tangier? Add a little more lemon juice. Want more brine and crunch? Throw in some extra pickles. Like it a bit sweeter? A pinch more sugar does the trick.
Note: The flavors develop as it sits, so if you’re making it ahead of time, give it a quick taste again right before serving and adjust if needed.
Step 4: Chill Before Serving
You can serve it right away, but if you have 30 minutes to let it hang out in the fridge first — do it. The flavors meld together beautifully, and cold tartar sauce just hits differently alongside hot, crispy fish.
That’s genuinely it. Four steps, five minutes, one bowl, zero stress.
Expert Tips, Variations & Troubleshooting
Tips for the Best Tartar Sauce
The single biggest tip? Chop everything small and evenly. The texture of this sauce is part of what makes it so good — silky mayo with tiny bits of pickle throughout, rather than a chunky, uneven mix.
Also, use freshly ground black pepper rather than pre-ground. It makes a subtle but real difference in flavor, especially in a simple sauce like this where every ingredient counts.
Fun Variations to Try
Capers instead of pickles: Swap the dill pickles for finely chopped capers for a more Mediterranean-style tartar sauce. It’s briny, punchy, and works especially well with grilled fish.
Spicy tartar sauce: Add a teaspoon of hot sauce or a pinch of cayenne pepper to give it a little kick. This version is incredible with fried shrimp.
Herb swap: Not a dill fan? Fresh parsley (which is already listed as an option) gives the sauce a slightly different, greener flavor that’s equally delicious.
Greek yogurt base: Swap half the mayo for full-fat plain Greek yogurt for a lighter version that still has great creaminess. It’ll be a touch tangier, which is honestly not a bad thing.
Troubleshooting
Sauce too watery? You probably skipped the step where you pat the pickles dry. No worries — just stir in a little more mayo to bring it back together.
Too tangy? Balance it out with a tiny pinch more sugar or a bit more mayo. Go slowly — you can always add more but can’t take it away.
Too bland? More salt (or pickle brine!), more lemon juice, and make sure your pepper is fresh. Pre-ground pepper loses its punch quickly.
What to Serve With Homemade Tartar Sauce
Okay, obviously fish. But let’s not stop there. This tartar sauce is genuinely versatile.
It’s an amazing dipping sauce for anything crispy — shrimp, crab cakes, fish sticks, fried calamari, even onion rings in a pinch. It also works great as a spread on sandwiches, wraps, and burgers. Try spreading it on these chicken Caesar wraps instead of plain mayo — it adds a nice tangy twist.
And honestly? If you’re making something creamy and comforting like this creamy chicken and corn pasta with bacon, tartar sauce makes a surprisingly good accompaniment on the side. Don’t knock it till you try it.
Storage Instructions
| Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight container or jar | Up to 1 week |
| Freezer | Not recommended | — |
Freezing tartar sauce isn’t a great idea because the mayo separates when thawed and the texture gets weird. Just make a fresh batch — it literally takes five minutes, remember?
Reheating
Tartar sauce is a cold condiment, so there’s no reheating involved! Just pull it out of the fridge, give it a quick stir, and it’s ready to go.
No-Waste Kitchen Ideas
If you’re coming up on the end of your batch and want to use the last bit up, stir it into potato salad for a creamy, tangy twist. It also makes a great base for a quick sandwich spread or salad dressing when thinned out with a little lemon juice. Waste nothing!
Nutritional Information
(Per approximately 2 tablespoon serving — values are estimates)
| Nutrient | Amount |
|---|---|
| Calories | ~95 kcal |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Carbohydrates | 1g |
| Sugar | 0.5g |
| Protein | 0g |
| Sodium | ~190mg |
Nutrition will vary depending on the brand of mayonnaise you use, so check your labels if you need precise values.
FAQs About Tartar Sauce
What is tartar sauce made of?
Classic tartar sauce is made from a mayonnaise base with finely chopped dill pickles, fresh herbs (usually dill or parsley), lemon juice, and a little seasoning. Some versions also include capers or onion. This recipe keeps it simple and traditional — just the good stuff, nothing unnecessary.
Can I make tartar sauce ahead of time?
Yes, and honestly it’s better when you do! Making it a few hours ahead (or even the night before) gives the flavors time to come together. Just store it in an airtight container in the fridge and give it a stir before serving.
How long does homemade tartar sauce last?
Stored properly in an airtight container in the refrigerator, your homemade tartar sauce will keep well for up to one week. Since it contains mayonnaise, don’t leave it sitting out at room temperature for more than two hours.
Can I use sweet pickles instead of dill pickles?
You can, but the flavor profile will shift noticeably — sweeter and less briny. Traditional tartar sauce uses dill pickles for that classic tang. If you prefer a sweeter sauce, go for it, but know you’re making something a little different from the classic version.
A Few More Recipes to Round Out Your Menu
If you’re planning a full spread, why not go all out? These beach bear dirt cups are a fun, crowd-pleasing dessert that’s perfect for a fish fry gathering. Or cool things down with a refreshing Kool-Aid slushie — it’s the kind of thing that makes everyone happy on a warm day. And if you’re ending on something sweet and simple, this frozen yogurt bark with peanut butter is a total winner.
Try It and Tell Me What You Think!
There you have it — the easiest, most delicious homemade tartar sauce recipe you’ll ever make. Seriously, once you realize how simple this is, store-bought just won’t cut it anymore. Give it a try the next time you’re making fish, shrimp, or really anything crispy and golden — I think you’re going to love it.
If you make this recipe, I’d love to hear how it turned out! Drop a comment below and let me know what you served it with. And if you’re a visual sharer, save this recipe on Pinterest so you can find it again — and help a fellow home cook discover it too! 📌
