Home » Recipes » Tartar Sauce Recipe
by Mike Hultquist · · 9 Comments · Jump to Recipe
This homemade tartar sauce recipe is creamy and easy to make with simple ingredients, perfect for fried seafood, but so much more.
The Best Tartar Sauce is Homemade
Do you love tartar sauce? You have to try my Easy Homemade Tartar Sauce recipe.
Tartar sauce is a hugely popular condiment, usually served with seafood. It is typically made with mayonnaise, pickles or relish, capers, and dill, though there are many ways to customize it.
The way I make it is much like your typical tartar sauce but with a Creole spin, with a few additional spices added to the mix. It makes it so much better than store bought or any other tartar sauce out there.
Tartar sauce with serious flavor!
Let's talk about how to make tartar sauce, shall we?
Homemade Tartar Sauce Ingredients
- Mayonnaise. I love using Duke's mayo for making tartar sauce, though you can use your favorite brand. Or, consider making a homemade aioli as your base.
- Mustard. My favorite for this recipe is creole mustard, then spicy brown, then Dijon mustard. You can use your favorite.
- Dill Pickle. Use chopped dill pickles, sweet pickles or use a simple pickle relish. Try pepper relish for a spicy twist on the sauce.
- Capers.
- Dill. I used dried dill, but you can use fresh.
- Lemon Juice.
- Cayenne Pepper. Optional, for a spicy, Creole spin. Use paprika for milder.
- Salt and Black Pepper. To taste.
How to Make Tartar Sauce - the Recipe Method
Gather Ingredients. Get everything ready for easy prep and mixing! This will be done in no time.
Mix the Ingredients in a Bowl. Mix all of the ingredients together in a small bowl, all finely chopped.
Taste and adjust for salt and pepper, cayenne, and lemon. This is an important step to get it exactly where you want it.
Meld the Flavors. Cover and refrigerate 1 hour to let the flavors develop. It is best used within 1 day.
Boom! Done! Your homemade tartar sauce is ready to serve. Super easy to make, isn't it? It's definitely great with fried fish and shrimp, but really it's super versatile.
Recipe Tips & Notes
- Other Ingredients. You can really customize your tartar sauce to make it your own. Some popular additions include hot sauce, Worcestershire sauce, minced shallot or onion, minced garlic, chopped green onions, parsley, and other simple spices.
- Creole Tartar Sauce. To make this even more of a creole style sauce, be sure to use creole mustard along with minced garlic, green onion, and parsley, and skip the dill.
Storage
Homemade tartar sauce will last up to 5 days in the refrigerator stored in an airtight container. Enjoy it for days, if it lasts!
It doesn't freeze well, however, because of the mayo content.
What to Serve with Tartar Sauce
Tartar sauce is perfect for any fried seafood dishes - fried fish or fish sticks, fish and chips, fried shrimp, fried oysters, you name it - though it is extremely versatile.
Try it on sandwiches, grilled foods, or as part of a salad dressing.
Here are some recipes that work great with homemade tartar sauce:
- Shrimp Poor Boy Sandwiches
- Oyster Po Boy
- Crab Cakes
- Cajun Spiced Baked French Fries
- Blackened Fish
- Boudin Balls
That's it, my friends. I hope you enjoy my tartar sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up and make it your own!
Cookbook Recommendation
If you enjoy Cajun and Creole cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.
- Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
Try Some of My Other Popular Recipes
- Remoulade Sauce
- Yum Yum Sauce
- Creamy Sriracha Mayo
- Chipotle Mayo
- Creamy Fish Taco Sauce
- Comeback Sauce
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Tartar Sauce Recipe
This homemade tartar sauce recipe is creamy and easy to make (and customize) with simple ingredients, perfect for fried seafood, but so much more.
Course: Condiment, sauce
Cuisine: American
Keyword: cayenne, creole, mayonnaise, mustard
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Calories: 131kcal
Author: Mike Hultquist
5 from 4 votes
Leave a Review
Ingredients
- 1/2 cup mayonnaise I love Duke’s Mayo for my recipe
- 1 tablespoon mustard My favorite is Creole, then Spicy Brown, then Dijon mustard
- 1 small dill pickle finely chopped (you can also use pickle relish – try pickled peppers for a spicy spin)
- 1 tablespoon capers chopped
- 1 teaspoon dill fresh or dried
- 1 teaspoon lemon juice
- ½ teaspoon cayenne pepper optional, for a Creole spin - use paprika for milder
- Salt and pepper to taste
Instructions
Mix all of the ingredients together in a small bowl. Taste and adjust for salt and pepper, cayenne, and lemon.
Cover and refrigerate 1 hour to let the flavors develop. Best used within 1 day.
Nutrition Information
Calories: 131kcalCarbohydrates: 1gProtein: 0.4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 271mgPotassium: 24mgFiber: 0.3gSugar: 0.3gVitamin A: 106IUVitamin C: 1mgCalcium: 10mgIron: 0.1mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Reader Interactions
Comments
Joe Donovan says
This is essentially the same recipe I've been using, but I add chives. It's absolutely delicious but I'm wondering why you say "best used within one day"? Mine keeps for a couple of weeks, though because I make small batches it rarely lasts that long. Something I don't know?Reply
Mike Hultquist says
Thanks, Joe. Yes, it will last 5 days or longer, and does retain great flavor. I just prefer it that day.
Reply
Maj-Ra Kangas says
SWEET relish, capers and dill relish add more texture. No mustard! Use 1/2 & 1/2 mayo And a sweet salad dressing such as Spin Blend. the touch of sweet and dill blend into a tartar sauce even kids love!
Reply
Mike Hultquist says
Glad you like it your way. Enjoy. I'll skip the "spin blend".
Reply
ted harris says
cant wait to try it.Reply
Miska Knezevic says
I needed this one! Thanks!Reply
Mike Hultquist says
Thanks, Miska!
Reply
JoAnn V says
I've been using your recipe for awhile now and we love it. I make a large batch because once we eat it with fish I use the leftover sauce to make tuna. It is delicious.Reply
Mike Hultquist says
Glad you like it, JoAnn! Thanks for sharing!
Reply
