Just 5 ingredients is all it takes to make a quick tartar sauce. This is a super forgiving recipe; you can keep adjusting the flavors until you’re happy with the result. You probably even have all of the ingredients on hand!
Mayonnaise – I use real mayonnaise, but you can use Miracle Whip if you’re into that.
Pickle relish – My preference is relish, but if you don’t have that you can finely chop some dill pickles and add a little bit of pickle juice.
Fresh dill or dried dill
Fresh lemon juice
How to Make Homemade Tartar Sauce
Get a detailed list of ingredients & instructions in the recipe card below.
Now here’s the kicker…the instructions are super complicated. Are you ready?
Combine ingredients together in a bowl.
Serve with fish.
Yup, that’s it! Easy peasy, right?
What does tartar sauce taste like?
Some people seem a little scared to try tartar sauce and I’m not really sure why because it’s delicious. It’s creamy, has a subtle crunchy from the dill pickle, and a nice tang from the lemon juice, with a fresh bite from the dill. The mayo makes it super creamy, but if you’re not a fan you could also swap in plain yogurt or sour cream.
What is tartar sauce used for?
This creamy, tangy sauce is ideal for topping all kinds of fish, but it can be spread on burgers and sandwiches, or even used in stir-fries.
A good tartar sauce recipe can really enhance all kinds of seafood dishes. It’s creamy and tangy and pairs well with fish sticks, breaded fish fillets, and is a must for classic Fish & Chips, Salmon Patties, and Crab Cakes.
1/4cupfinely chopped dill pickles or pickle relish
1tablespoonfresh minced dill or 1 teaspoon dried dill
1/4teaspoonfreshly ground black pepper
Combine ingredients in a small bowl.
Serve with all kinds of seafood recipes, like salmon patties, fish sticks or fish tacos.
Store in the refrigerator in a tightly sealed container – lasts for 2 weeks in the fridge.
Storage: Keep in an airtight container in the fridge for up to 2 weeks. I highly recommend making this dip a few hours or even a day in advance. It gives the flavors time to blend together.Freezing: Mayo doesn’t freeze well, so freezing is not recommended.
Serving: 2tablespoonsCalories: 125kcal
Keyword homemadetartar sauce, tartar sauce
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.