BEST Tartar Sauce Recipe
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Tartar sauce is such a popular condiment that it’s hard to imagine enjoying fried foods – fried seafood in particular – without it! This homemade tartar sauce recipe packs such a delicious flavor, it’s simply the BEST!
Tartar sauce, from the French sauce tartare, has become such a staple condiment that’s enjoyed in many parts of the world. It’s easy to whip up on demand because it uses ingredients you likely already have on hand in your pantry and refrigerator.
Tartar Sauce Ingredients & Variations
For a truly great tartar sauce we need to achieve that perfect balance of piquancy without it being too tart or too sweet. For that reason I like to supplement some of the mayonnaise with creme fraiche or sour cream for a lighter, fresher flavor and texture along with fresh lemon juice; I also use dill pickles instead of sweet bread-and-butter pickles to avoid the too-sweet flavor you often find in fast food/takeout tartar sauces.
Another great choice is cornichons, which provide an even crunchier texture than dill pickles. The capers provide that perfect touch of brininess, the Dijon mellows it out a touch, and the parsley adds a hint of fresh pepperiness. You can also add some fresh chopped dill which pairs superbly with fried fish.
Some other ingredients I like to add on occasion to change things up are finely chopped olives and/or a touch of horseradish. Experiment and find the combination that you like best.
Tartar Sauce Recipe
Quick and easy to make, simply:
- Stir all the ingredients together in a bowl.
- Cover and let the sauce chill for at least 2 hours or overnight. The longer the better because the flavors will intensify.
That’s it! Your homemade tartar sauce is ready to enjoy! See below for some serving recommendations.
How To Use Tartar Sauce
This tartar sauce is deliciously versatile. Here are just a few ideas to get you started:
- Fried fish, Clams, Shrimp, Calamari and Oysters
- Fish Cakes
- Boiled lobster
- Chicken tenders
- Hushpuppies
- French Fries, Sweet Potato Fries, Baked Potato Wedges
- Oven roasted potatoes and baked potatoes
- Zucchini fries
- Onion rings
- Fried Green Tomatoes
- Hamburgers and sandwiches
- Use some in your tuna salad, ham salad, and egg salad
- Serve it with potato chips!
For more delicious homemade sauce recipes be sure to try my:
- Bearnaise Sauce
- Jerk Sauce
- Enchilada Sauce
- Bechamel Sauce
- Hollandaise Sauce
- Romesco Sauce
- Sriracha Sauce
- Sweet and Sour Sauce
- Hoisin Sauce
- Black Bean Sauce
- Eel Sauce
- Cocktail Sauce
- Yum Yum Sauce
- Char Siu Sauce
- Teriyaki Sauce
- Best BBQ Sauce
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BEST Tartar Sauce Recipe
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup creme fraiche or sour cream
- 1/4 cup finely chopped dill pickles (use cornichons for more crunch or bread and butter pickles if you prefer it sweeter)
- 2 tablespoons capers, rinsed/drained and roughly chopped
- 1 small shallot, finely minced
- 1 clove garlic, finely minced
- 1 tablespoon chopped fresh parsley (fresh dill is also a great option for seafood)
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot pepper sauce (optional)
- 1 tablespoon finely chopped olives (optional)
- 1 teaspoon horseradish (optional)
Instructions
- Place all the ingredients in a medium-sized bowl and stir to combine. Chill for at least 2 hours or overnight before serving. The longer the better as the flavors improve over time.
Nutrition
Originally published on The Daring Gourmet August 20, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I’ve been making a similar recipe for “decades.” My additions are anchovy paste and minced Cornichons rather than the dill pickles no horseradish and a bit of lemon zest ( not lemon juice because it would make it too runny) . No salt!
I know for sure this would be a huge hit in my house!
This is really awesome! A great way to make tartar sauce!
So many things I want to get this with. It looks so amazing and easy!
What a great recipe! I will be saving this so I always have this sauce on hand! Delicious!
Now I finally know how t make homemade tartar sauce. Thank you for sharing this recipe.I can’t wait to make it dip all my fried seafood into it …yum!
You cannot beat the flavor you get from homemade! So much better than store bought.
— I have all the ingredients….I’ll try it as soon as possible… sounds delicious !!!
THANK YOU…
Perfect, Anita, please let us know what you think when you’ve tried it!
Would there be any problem in adding sweet pickle rather than dill pickle? The only tartar sauce I have ever eaten has been made with sweet pickle. I prefer them as well!
No problem at all, Darlene, feel free to use sweet pickle!
What no chopped hard boiled egg?
Whipped up in minutes. Absolutely delicious! I’m sure we’ll scarf up every last bit with our friend fish tonight. :)
Thank you, Diane, I’m so glad you enjoyed it!
Great Recipe. Sure much better than the “Stuff” from the store. Don’t even want to think how it is made.Maybe McD’s should start using your recipe. I would guess they throw in who knows what in to a fleet of cement mixers and put it on their fillets of cardboard. Have gone to some little back road cafe’s and they taste home made, maybe your recipe
Thank You
Wayne
Nakusp, British Columbia
Canada
Lol, Wayne, that sounds about right! I’m so glad you enjoyed this sauce, thanks for the feedback!
The ‘extras’ in this sauce were a great addition m. I’ve always made tartar sauce w/ onion relish & mayo , lemon . even my husband said ‘ it tastes like store bought ” he loved it & me too . Thanks.
Hi. This tartar sauce is amazing. How long it is safe to keep in the refrigerator? Thank you!
I’ve spent most of culinary career in seafood restaurants. I’ve prepared tons of different tartar sauces. I found this one last night to go with my catfish and I must say this is the best one yet. I need to work on it a little but this hits the mark. Great recipe
Fantastic, Kyle, thank you!