Homemade Tartar Sauce

Homemade Tartar Sauce is a delicious condiment that is so easy to make and comes together in under 5 minutes. With just 6 simple ingredients, you’ll want to keep it in the fridge all the time. 

It’s no secret that I never learned to cook until I was an adult. And when I did learn, I relied almost exclusively on store-bought sauces because I believed that sauces were difficult to make. Since pre-made sauces were so readily available at the grocery, there was no need to tempt fate.

One of the very first sauces I mastered was for my Asian Quinoa Meatballs. Once I realized my fears were unfounded, I was on a mission. They almost always taste better, I know exactly what’s in them, and I can make what I need so there’s less waste. Last summer I made a fabulous Coconut Milk Ranch Dressing, and I recently made my first Italian sauce, Easy Homemade Marinara Sauce.

Whenever I eat fried fish, I need to have tartar sauce for dipping. It’s kind of like ketchup for french fries. But I also have this bad habit with store-bought sauces. I buy them with great plans to create numerous recipes to use it all. Then it sits in the fridge, at most half-used, until I clean out the fridge and throw the expired sauce away. When I created Crunchy Baked Fish Sticks I headed to the grocery store to buy a jar of Tatar sauce. Then I looked at the ingredients and decided I could make Homemade Tartar Sauce instead

WHY THIS RECIPE WORKS

• It’s an easy recipe with only 6 ingredients
• You know exactly what’s in it, and you can make just the amount you need
• It’s a great condiment for a wide variety of dishes

INGREDIENTS FOR HOMEMADE TARTAR SAUCE

• Mayonnaise
• Greek Yogurt
• Bread & Butter Pickles
• Garlic powder
• Fresh lemon juice
• Fresh dill 

INGREDIENT TIPS FOR HOMEMADE TARTAR SAUCE

Mayonnaise: Use real mayonnaise or Avocado Oil Mayo. I usually use Avocado Oil Mayo, but when I’m feeling indulgent I’ll use Duke’s Mayonnaise because I love the taste.  Do not use imitation mayo, as it completely changes the flavor of Homemade Tartar Sauce

Greek yogurt adds such a wonderful tart bite to Homemade Tartar Sauce. It’s also a great way to lighten up the sauce, rather than using all mayonnaise.

Pickles: I always have Bread & Butter Pickles in the fridge, so that’s what I use. But really any tart pickle will do the trick

Garlic Powder: I tried fresh garlic, but it’s a little too powerful for Homemade Tartar Sauce. So I use Garlic Powder, and it adds just the right amount of flavor. 

Lemon juice & dill: Fresh is always best. Lemons are plentiful all year long and inexpensive. And when you’re done with the lemons, toss them in the garbage disposal for a natural cleaner. It’s rare to find big bunches of dill at the grocery store, but most stores do sell it in small packages in the “convenience” section of the produce aisle. 

Homemade Tartar Sauce is so versatile! Make some simple substitutions to make the recipe your own

• Add minced onions or shallots
• Use Capers or Pickle Relish instead of pickles
• Swap out fresh parsley and/or chives for the fresh dill 
• Add a little Dijon Mustard
• Instead of garlic powder, try some smashed roasted garlic

STEP-BY-STEP INSTRUCTIONS FOR HOMEMADE TARTAR SAUCE

Chop pickles into very small dice (PIC 1), and mince fresh dill (PIC 2)

In a medium bowl, combine mayonnaise, Greek yogurt, pickles, and fresh dill (PIC 3). Squeeze in fresh lemon juice, and mix well to combine 

USING AND STORING HOMEMADE TARTAR SAUCE

Let Homemade Tartar Sauce rest in the fridge for at least 30 minutes before using. This allows the flavors to fully develop.

Homemade Tartar Sauce is most commonly used as a condiment for fried seafood. But don’t stop there! Try it with french fries, hush puppies, as a sandwich spread, or even with deviled eggs. Be creative! 

This recipe makes about 8 oz of Homemade Tartar Sauce. So unless you’re feeding a big crowd, you’re going to have lots left over. Keep extra sauce in an airtight container in the fridge. Of course, you can make smaller portions as needed.

Homemade Tartar Sauce will last for up to 2 weeks in the fridge. Mix well before using each time, just in case the ingredients have begun to separate.

MORE DELICIOUS SAUCE RECIPES

• Chuy’s Creamy Jalapeno Dip
• Broccoli Salad with Homemade Dressing
• Pimiento Cheese Deviled Eggs

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Homemade Tartar Sauce

Homemade Tartar Sauce is a delicious condiment that is so easy to make and ready in under 5 minutes. With just 6 simple ingredients, you'll want to keep it in the fridge all the time. It's most commonly used with fried seafood, but it's also great with french fries, as a sandwich spread, or even with deviled eggs. 

5 from 10 votes

Print Rate

Course: Side Dish

Cuisine: American

Keyword: Homemade Tartar Sauce, Tartar Sauce

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 8 ounces

Calories: 103kcal

Author: Karyl

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 Tablespoon finely diced Bread & Butter Pickles
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh dill, minced
• juice of 1/2 lemon

Instructions

• In a medium bowl, combine mayonnaise, yogurt, pickles, garlic powder, dill, and lemon juice. Mix well
• Store in fridge for 30 minutes before using, to develop flavors

Notes

Do not use imitation mayo! This will completely change the flavor of the sauce. You can use Real Mayonnaise or Avocado Oil Mayo

Let the sauce rest for at least 30 minutes, so the flavors can develop

Keep extra sauce in an airtight container in the fridge for up to 2 weeks

Mix well before using each time

Substitution ideas

• Add minced onions or shallots
• Use Capers or Pickle Relish instead of pickles
• Swap out fresh parsley and/or chives for the fresh dill 
• Add a little Dijon Mustard
• Instead of garlic powder, try smashed roasted garlic

Nutrition

Calories: 103kcal | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 109mg | Potassium: 17mg | Vitamin A: 0.2% | Calcium: 1.4% | Iron: 0.2%

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc