The bottle in my fridge door that makes this taste like the restaurant’s
One of my FAVORITE things about eating fried fish or crab cakes at a restaurant is the creamy, tangy, and dill-filled tartar sauce they serve with it. (Is that just a Southern thing?!)
And the real secret to what makes my Tartar Sauce so good? A hint of Worcestershire sauce.
(If you’re from Texas, you know this levels up almost anything!) It adds the perfect depth of umami flavor to this bright, tangy dish.
What makes this recipe special is the use of both diced pickles and pickle juice, adding tons of flavor without extra ingredients. I skip the capers since I rarely have them on hand, but feel free to toss them in if you like!
Sure, you can grab a bottle from the store, but it just doesn’t compare to the vibrant lemon and fresh dill flavors you get when you make it from scratch at home.
Why you’ll love this tartar sauce
- Fish night, fry night, or sandwich night. It’s great with fried fish and crab cakes, and just as good next to potato wedges or on a burger.
- 5 minutes, one bowl, and a whisk. No food processor and no capers.
- Both the diced pickles AND a splash of their brine go in, which is where most of the flavor comes from.
- It keeps for 2 weeks in the fridge, and it honestly tastes even better on day two.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Mayonnaise: Regular mayonnaise is the best tasting to use. I prefer Duke’s mayonnaise but Hellmann’s is a great alternative.
- Mustard: Dijon mustard gives a great kick, but spicy or regular yellow mustard will work well, too.
- Pickles: Both finely diced pickles and a bit of pickle juice are mixed in. Pickle relish is a good substitute if that’s what you have.
- Lemon juice: Fresh is key! Do not, whatever you do, do NOT get the bottles of previously squeezed lemon juice. They are way too acidic and don’t have the natural sweetness of fresh lemons.
- Dill: Fresh dill is what gives this sauce its unique flavor, which is similar to Greek Tzatziki sauce. Dried dill can be substituted but you will sacrifice a lot of the flavor.
- Worcestershire sauce: This is my secret ingredient that adds a lovely depth of flavor to the sauce.
- Salt: The pickles and the Worcestershire already bring some salt with them. Start with half, taste it, and add more from there.
- Sugar: Totally optional, but a little bit of sweet will help to balance out the acidity of the pickles and lemon juice. Leave the sugar out if you happen to be using a sweet pickle relish instead of dill pickles or are on a low-carb or keto diet.
How to Make Tartar Sauce
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Dice the pickles and the dill
Chop the dill pickles as finely as you can, then do the same with the fresh dill sprigs. Spoon out a couple teaspoons of brine from the pickle jar while you’re in there.
Chop them small. Finely, finely dice the pickles so you get little bits of them in every single bite instead of one big chunk.
Stir everything together
Add all of the ingredients to a medium-sized bowl and mix until well combined. That’s the whole method.
Taste it before it goes in the fridge. This is your moment to add more lemon, another splash of pickle juice, or a little more Worcestershire.
Chill for at least 30 minutes
Refrigerate for at least 30 minutes before serving so the flavors have a chance to meld together.
You can skip this step, but trust me, the sauce truly gets better with time. You’ll be surprised by how incredible it tastes after just 12-24 hours in the fridge.
FAQs
Tartar sauce is a creamy, mayonnaise-based condiment made with mustard, lemon juice, pickles, fresh dill, and a few other simple seasonings. This version also uses a splash of pickle juice and Worcestershire sauce, which is what gives it more depth than the bottled kind.
Yes, mayonnaise is the base of the whole thing. Regular full-fat mayonnaise tastes the best here, and I reach for Duke’s, though Hellmann’s is a great alternative.
A hint of Worcestershire sauce, which is the one thing most recipes leave out. It adds a savory depth you cannot get from mayonnaise and pickles alone, and using both diced pickles and a splash of their brine is the other half of it.
You can. Chopped capers are the most common substitute and give you that same briny bite, and finely diced onion with a splash of white vinegar also works if that’s what you have on hand.
Up to 2 weeks in an airtight container in the refrigerator. Freezing is not recommended, since the mayonnaise separates when it thaws.
Remoulade sauce is the closest cousin, just with more of a peppery heat to it. Cocktail sauce is the other classic with fried seafood, though it’s tangy and tomato-based rather than creamy.
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Homemade Tartar Sauce Recipe
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Equipment
- 1 Whisk
Ingredients
- 1 cup mayonnaise
- ½ cup dill pickles finely chopped*
- 2 teaspoons pickle juice
- 1 tablespoon fresh dill sprigs finely chopped
- 1 teaspoon lemon juice
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar optional
Instructions
- Add all ingredients to a medium-sized bowl and mix until well combined.1 cup mayonnaise, ½ cup dill pickles, 2 teaspoons pickle juice, 1 tablespoon fresh dill sprigs, 1 teaspoon lemon juice, ½ teaspoon Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon sugar, 1 teaspoon Dijon mustard
- Refrigerate for at least 30 minutes before serving so the flavors have a chance to meld together. You can also serve immediately, if desired.
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Notes
- Pickles: Chop the pickles finely so you get little bits in every bite. You can also substitute the pickles and juice for ½ cup of pickle relish.
- Salt: The pickles and the Worcestershire already bring some salt with them. Start with half, give it a taste, and add more from there.
- Serving Size: 1 tablespoon of sauce equals 1 serving.
- To Store: Keep homemade tartar sauce for up to 2 weeks in an airtight container in the refrigerator.
- Freezing: Not recommended. The mayonnaise separates when it thaws.
- Prep-ahead: The sauce tastes best when it is allowed to rest for at least 30 minutes, so plan to make it ahead of time for the best flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with tartar sauce
You name the seafood dish and this sauce is probably good on it, but there are a few I make a batch for on purpose.
Air Fryer Fish is the big one. Crispy fillets with a bowl of this next to them is basically dinner at our house, and the sauce comes together while the fish cooks.
Air Fryer Shrimp and Coconut Shrimp both want something creamy to dip into, and the tang here cuts through the fried coating better than the sweet sauces you usually see alongside them.
For taco night, I thin it out with an extra splash of pickle juice and drizzle it over Air Fryer Fish Tacos right along with a scoop of Fish Taco Slaw.
Blackened Salmon is the other one I reach for it with, since something cool and tangy is exactly what all that spice needs.
It’s also great on things that never touched the ocean, like potato wedges, onion rings, or a fried chicken sandwich. And if you’re putting out a seafood spread, set a bowl of it next to some Smoked Salmon Dip.
More homemade sauce recipes
Whether you’re dipping, drizzling, or drenching, these sauces all taste amazing and are simple to make!
Too salty, I will omit the salt next time.
Thanks for the feedback, Paula! Salt can definitely be a personal preference, especially with ingredients bringing some saltiness. Omitting it next time is a great call—I’m glad you were able to adjust it to your taste.
Great!
Yay! So happy to hear you enjoyed the recipe, Becky! Thanks so much for taking the time to leave a comment and rating!
I made tH today Left out the salt and added minced onion. It’s amazing! This will be my go-to from now on! We both loved it!
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment!
Love the recipe. One adjustment I would make is reduce the salt . Otherwise it’s perfect!
Yay! So happy to hear you enjoyed the recipe, Olga! Thanks so much for taking the time to leave a comment!
Ahh can not explain in words very fluffy and delicious.5-star recipe must try.
Yay! So happy you enjoyed the recipe. Thanks so much for your comment and rating 🙂
My family absolutely enjoyed this dish. The recipe was easy to follow and quick to prepare. My son, who is a very picky eater, gobbled it down and asked for seconds. Thank you.
Yay, Jason! So happy to hear you and your family enjoyed it. Thanks for your comment and rating!