Tartar sauce, known in French as Sauce Tartare, is a creamy, tangy accompaniment that elevates fish and seafood dishes. Though it’s widely available in stores and restaurants, homemade tartar sauce is quick to prepare and noticeably fresher in flavor. The sauce is typically built on a mayonnaise or aioli base and brightened with dill pickles, capers and herbs, making it an ideal last-minute condiment for fried or grilled fish.
Homemade Tartar Sauce Recipe
In the UK, tartar sauce is a familiar partner to fish and chips, although many establishments serve a commercial version rather than a freshly made one. The sauce itself has relatively modern origins, appearing in French cookbooks in the 19th century. Despite its name, tartar sauce does not contain cream of tartar. It is closely related to the French remoulade but typically relies on Dijon mustard rather than anchovies or Worcestershire sauce. Regional variations such as Danish remoulade and Louisiana remoulade have evolved from the French classic and differ in ingredients and flavor profile.
Tartar Sauce Ingredients
Tartar sauce is highly adaptable, and recipes vary around the world. In the United States, sweet pickle relish is often added and onions are sometimes swapped for scallions or chives. Other common variations include using shallots, adding fresh lemon juice or garlic for brightness, folding in chopped hard-boiled egg, or stirring in a spoonful of sour cream for extra tang. Fresh herbs such as parsley, dill or tarragon each lend a different character, while bold additions like horseradish or chopped olives can create a more assertive sauce. These are all legitimate home variations—feel free to experiment until you find a balance you enjoy. One practical tip: choose a good-quality mayonnaise as your base rather than a sweet dressing like Miracle Whip if you prefer a traditional savory profile.
Homemade Tartar Sauce Recipe Ingredients
- 0.5 cups (115 g) mayonnaise
- 1 tbsp finely chopped onion
- 1 tsp Dijon mustard
- 1 tbsp drained capers, chopped
- 2 tsp finely chopped dill pickle (gherkin)
- 2 tbsp fresh herbs, such as parsley, dill or tarragon, chopped
- Salt and freshly ground black pepper, to taste
Notes: Use fresh, finely chopped ingredients for a clean texture. If you like more acidity, add a squeeze of lemon juice. For a smoother sauce, pulse the mix briefly in a food processor.
How to make the best tartar sauce recipe
- Finely chop the onion, dill pickle and herbs so each spoonful has even texture.
- Combine the mayonnaise, Dijon mustard, capers and chopped ingredients in a mixing bowl.
- Stir gently until all ingredients are evenly distributed and the sauce is smooth.
- Taste and season with salt and freshly ground black pepper. Adjust acidity with lemon juice if desired.
- Cover and refrigerate for at least 1 hour, or overnight, so the flavors meld and develop.
- Serve a generous spoonful alongside fried, grilled or baked fish and other seafood dishes.
Serving suggestions: Tartar sauce pairs beautifully with battered white fish, pan-seared fillets, crab cakes, shrimp and fish sandwiches. It also makes a bright dip for vegetables or a creamy spread for sandwiches and wraps.
Storage and make-ahead tips: Store tartar sauce in an airtight container in the refrigerator. It keeps its best flavor for several days; use within a few days for peak freshness. If the sauce thickens after chilling, bring it back to room temperature for a short time and stir to restore a spreadable consistency.
Homemade Tartar Sauce with Oat Crushed Fish
Fish and Chips with Tartar Sauce
Whether you stick to this classic combination or adapt it with your favorite herbs and add-ins, making tartar sauce at home is fast, economical and rewarding. Small adjustments to texture, acidity and herb choice let you tailor the sauce to the dish you’re serving, making it a versatile staple in any home cook’s repertoire.