How to Make Tartar Sauce

This easy homemade tartar sauce recipe is perfect for slathering on fried fish, seafood, or french fries. Dill pickles, capers, dijon mustard, and lemon juice add the perfect tang to the creamy mayonnaise base. You’ll never want to eat the stuff from a bottle again after learning how to make tartar sauce yourself!

Origins of Tartar Sauce

The tartar sauce we know today likely originated from France (home of hollandaise, bechamel, and red sauce), although some claim it’s been around since the Roman era. In the 1920’s, you could find this seafood-friendly sauce on grocery store shelves.

There are several different ways to make tartar, but the basics include mayonnaise or aioli, pickles, capers, and herbs. Some variations include hard-boiled eggs or lemon juice as well. Different regions typically have their own special flair to tartar sauce, but the creamy and tangy base remains the same.

How to Make Tartar Sauce

You only need 7 basic pantry ingredients to make a batch of homemade tartar sauce. It doesn’t get easier or more delicious than this!

Ingredients

Process

1. Place all ingredients into a small mixing bowl.
2. Whisk together until thoroughly combined.

How to Use Our Tartare Sauce Recipe

Tartar sauce is the perfect pair for any type of seafood, fried foods, or even roasted vegetables. Bring out the tartar sauce the next time you make:

• Fritto Misto
• Crab Cakes
• Shrimp Fritters
• Air Fryer Salmon
• Polenta Fries
• Fried Pickle Chips
• Crispy Parmesan Potatoes
• Roasted Cauliflower
• Beer Battered Onion Rings

Ingredients Substitution Options

Instead of lemon juice, substitute vinegar, either white or apple cider.

Instead of chopped pickles and pickle juice, substitute with relish or even chopped onion or shallots

Substitute chives with parsley or tarragon.

You could also add seasonings like onion powder, dried dill, or old bay seasoning if you’d like!

Storing Information and Shelf Life for Our Tartar Sauce Recipe

You can serve this tartar sauce immediately or store it in the refrigerator for up to 5 days.

Letting the sauce sit in the refrigerator for at least a few hours will get the flavors melding together, which we prefer!

More Delicious Homemade Condiments You Will Love