Homemade Tartar Sauce tastes so much fresher than store-bought, and learning how to make Tartar Sauce at home is simple. This easy Tartar Sauce Recipe just requires a few ingredients and some mixing. It’s the perfect sauce for fish and seafood recipes, like these tasty Crab Cakes. I just love the way the flavors of classic tartar sauce mix together with fresh seafood!
Homemade Tartar Sauce Recipe
This homemade tartar sauce recipe is so fresh and flavorful! Learn how to make tartar sauce at home for your next seafood dish.
Homemade Tartar Sauce is filled with so many bold flavors, and that’s what I love about it! It’s so creamy and tart, and it’s the best flavor combo when mixed with seafood. I love fresh seafood, especially grilled or baked fish. And crab cakes…I could eat those all day! This Tartar Sauce recipe just enhances the flavor of my favorite seafood dishes. It’s such a classic!
I’ve been making a lot of homemade classics lately, because homemade sauces and dressings really just taste better. And they’re all so easy to make! You can make ranch dressing, Caesar salad dressing, and basil walnut pesto…now you can learn how to make tartar sauce too!
This is the best tartar sauce recipe to make at home, and it tastes so incredibly delicious with baked, battered, and fried seafood dishes!
Learn How to Make Tartar Sauce with this flavorful Homemade Tartar Sauce Recipe. It’s so creamy and tasty with crab cakes, battered fish, and lots of other seafood dishes!
Homemade Tartar Sauce Ingredients
This Homemade Tartar Sauce Recipe has all the best, classic tartar sauce ingredients! I just love the creamy, bold, tart flavor of this sauce.
Tartar Sauce Ingredients:
- Mayonnaise
- Dill pickles
- Lemon juice or white wine vinegar
- Dijon mustard
- Fresh chives
- Shallots or green onions
How to Make Tartar Sauce
Making tartar sauce is easy. Like, you don’t even need instructions kind of easy. Once you’ve got the ingredient list, you’re just about done. That’s the kind of recipe I like! Quick, simple, straightforward, and easy to make any time. In case you do want instructions, though, here they are:
- Gather your ingredients
- Whisk everything together in a bowl
- Refrigerate for at least 30 minutes before serving
This homemade tartar sauce is too easy! Prepare it for every seafood dinner, or serve it along with the best seafood appetizers.
What goes with Tartar Sauce?
This tartar sauce recipe goes with all the seafood dishes you can think of! First and foremost, I think it is the absolutely perfect sauce to serve with the best crab cakes. I can’t get over that flavor combination…fresh crab, crispy batter, and creamy tartar sauce. Yum! But this sauce goes well with plenty of other dishes too.
Try out these seafood recipes with this homemade tartar sauce:
- Fried Fish Sandwich
- Beer Battered Fish
- Fish Sticks
- Seafood Lasagna Recipe
- Parmesan Crusted Lemon Pepper Tilapia
- Cod Fish Tacos
It would also taste so amazing with fish and chips or any battered fish recipe. I love crunchy fried fish dipped in tartar sauce!
How long does tartar sauce keep in the fridge?
This homemade tartar sauce recipe will stay fresh in the refrigerator for up to one week. This sauce is something you’ll want to make fresh for your seafood dishes, but you can certainly save any extra for a few days without any problems.
How do you make tartar sauce without lemon juice?
If you don’t have lemon juice, just substitute white wine vinegar in its place.
How do you make tartar sauce without relish?
You really don’t need relish to make tartar sauce. Just use fresh dill pickles instead. Mince the pickles and you have a proper replacement. The fresh pickles taste better anyways!
Don’t forget to add this Homemade Tartar Sauce Recipe to your next seafood dish! It’s creamy, tart, and so full of flavor. You’re going to love it!
See the recipe card below for full details on How to Make Tartar Sauce at home. Enjoy!
Homemade Tartar Sauce
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Ingredients
- 1 cup mayonnaise
- 3 tablespoons minced dill pickles
- 2 teaspoons freshly squeezed lemon juice or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh chives
- 1 tablespoon minced shallot or green onions
- Kosher salt and freshly ground black pepper to taste
- ¼ teaspoon hot sauce optional
- 1 teaspoon minced fresh parsley optional
Instructions
- Whisk all ingredients in a medium-mixing bowl. Season to taste with salt and pepper. Place in an airtight container and refrigerate at least 30 minutes before serving.
- The tartar sauce will keep up to one week refrigerated.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
So yummy, love the addition of hot sauce, I did add a tablespoon of chopped fresh dill, put it over the top, it was great on veggies as well.
Finally a home made recipe with easy ingredients and an authentic taste. I only had dried dill but it was still delicious.
Do you have recipe for canning Tarter sauce. We get a large number of eggs sometimes and also i want keep as few things in my fridge at time. So we wanted to make it ahead of time to premaking it and storing in our pantry
Hi Peter, we do not unfortunately! None of us here are canners, so we wouldn’t feel comfortable trying to share a recipe.
This recipe sounds delicious however, I can’t have mustard of any kind. Can I make it without it and still be good?
It will alter the taste!
This is the recipe I’ve been looking for! It’s a fav condiment but couldn’t find the right flavor. This recipe has so much flavor and comes together so easily. My only regret was making a half batch the first time.
Thanks for sharing!!
This was easy to whip up with what I had in the kitchen. I did have to improvise some ingredients. It has a great flavor and I can’t wait to eat.
Thanks for sharing, Chris!
I really think the shallots give this a wonderful flavor that makes this so much better then regular tartar sauce! My husband says thank you and it’s Amazing! He put it on the baked potato and asparagus I cooked with the fish.
I love to hear that!!
VERY GOOD RECIPE
Thank you, Bill!!
Sure sounds good to me. Will try this recipe when I do fish, for dipping.
Thank you, Wilma!