Homemade tartar sauce is super easy to make, which is why I rarely purchase it already made any more. You only need a few ingredients that you probably already have. And it costs pennies to make.

If you have a minute or two, please read this entire post before starting the recipe. But if you’re in a hurry, simply click on the jump-to-recipe button beneath the title. This will take you to the printable recipe card at the bottom of the post.

This classic tartar sauce recipe is delicious as-is, but you can always substitute or leave out ingredients you don’t want. However, try it this way first because it’s delicious.

You can actually get a variety of recipes, starting with the basic ingredients and adding other flavors.

Easy Tartar Sauce for Fish and Other Seafood

This is delicious on seafood, such as this pecan-crusted fish that I make or these tasty salmon cakes, also known as salmon patties or salmon croquettes.

Or if you like fish sticks, this tartar sauce makes them even better. It’s also good on crab cakes, fried fish fillets, or any of your favorite fish or seafood.

The sauce adds a creamy texture along with great flavor to whatever you put it on.

So you never have to eat boring fish. After you make it the first time, you can adjust the ingredients to suit your own taste.

Although you can purchase it already made, there is no need since it’s so easy to make from scratch. This easy tartar sauce recipe will make you a believer in making all of your own dipping sauce.

It doesn’t take a long time to make, and you can whip it up while the fish cooks. Or you can prepare it in advance and stick it in the fridge to chill for a while.

You may also enjoy this flavorful cocktail sauce that’s also good on any kind of fish.

I always make it homemade cocktail sauce for shrimp, oysters, and other shellfish. It’s truly a delicious condiment.

What is Tartar Sauce?

If you’ve never had fish with tartar sauce, you may not understand why it’s so popular.

This blend of mayonnaise and seasonings adds a creamy depth of flavor to all forms of seafood.

Baked fish or salmon with tartar sauce provides an explosion of deliciousness that makes you want to go back for more.

Try it, and you’ll probably want it any time you have a seafood dinner.

Some people like to add a little kick to their dips and sauces. If this is you, try tartar sauce with horseradish or hot sauce. I enjoy a spicy tartar sauce, but when I make it for others, I typically leave it out.

Ingredients

As I already mentioned, you don’t need many ingredients, and this is a really easy tartar sauce recipe. In fact, you can get by with only three or four simple ingredients that you probably have in your fridge.

But in addition to the basic ingredients, I like to add a little bit more for extra flavor.

Here is what I use:

• Mayonnaise
• Mustard
• Sweet pickle relish or chopped dill pickles
• Lemon juice or lime juice

You can also add cayenne, Old Bay seasoning, dill, Italian seasoning blend, ground black pepper, or any other seasonings you enjoy.

Also, if you prefer dill pickles or dill relish over sweet, swap them out. Or you might want to mix a little of both to add even more depth of flavor. You can even add pickle juice if you want.

However, if you want to go the other way and make it sweeter, add a little sugar or honey. For tartness, use either bottled lemon juice or fresh lemon juice. It really doesn’t matter.

You can also pour a little extra pickle juice into it if you like. I like the sweetness of sweet pickle juice, but my husband prefers dill pickle juice.

I’ve also used dijon mustard instead of the more traditional yellow mustard. It adds an extra little kick to the flavor.

I remember that my mother used miracle whip. However, since I haven’t bought that in years, I just use the mayonnaise that I have in my fridge.

My motto in the kitchen is to take a basic recipe and make it your own. If your family likes your adjustments, make sure you jot down the recipe so you always have it.

I’m all about experimenting in the kitchen. In fact, that’s how new recipes get their start. Regardless of how you make it, the homemade version is almost always better than the jarred stuff.

If you have kids or grandkids, they’ll cherish your recipes. In fact, some of the foods my grandmothers cooked are still among my favorites.

For the exact measurements of each ingredient and full directions on how to make this tartar sauce, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.

How Do You Make Homemade Tartar Sauce?

This is so easy anyone can do it in about 5 minutes … or less. The first time you make this, I recommend following the recipe. Then adjust in the future to make it exactly the way you want it.

First, in a small bowl, combine the mayonnaise, mustard, and pickle relish. If you don’t like sweet pickles, use dill pickle relish.

One of my great aunts used miracle whip for hers. Normally, I prefer mayonnaise, but I have to admit that her finished sauce was really good.

If you want it to have a little more body, you can add some plain Greek yogurt. The more yogurt you add the thicker the sauce will be. Or you can use sour cream for similar results.

Other ingredients you might want to add are onion powder, garlic powder, or black pepper.

Stir until well mixed. You can use a food processor, but it’s not necessary because all of the ingredients blend together so well.

It’s actually good enough to serve now, but I like to add another ingredient.

Next, add the lemon or lime juice. Add just a little to make it a tiny bit tart or more for a tangy tartar sauce.

You can use fresh lemon juice or the kind from a bottle. Either way, this gives it the best flavor.

Another seasoning you can add is jarred or fresh dill. This ingredient is optional, but I think that a little bit of it adds a lot of flavor. I didn’t have any on hand this time.

If you want to add any other seasonings, like a touch of horseradish, you can do so at any time.

You can also make a couple of flavors of tartar sauce to suit different people’s tastes.

I chose to add some Old Bay seasoning because I’m going to serve it with a very mild fish.

Besides, I actually prefer it a bit spicy, while others prefer more of a zesty flavor with additional dill or even more lemon juice.

After you sprinkle just a little of the Old Bay on top, stir it into the mixture. Then taste it to see if you need to add more.

Finally, refrigerate it until you’re ready to use it.

I think it’s best after a couple of hours, when all the flavors have had a chance to hang out together.

How Long Does Tartar Sauce Keep?

It should be good for up to a couple of days if you store it in an airtight container.

However, you probably won’t have any left after the first day.

This is a sweet tartar sauce recipe that’s been popular with my family for as long as I can remember. We have other recipes as well, but this is our favorite.

If you’re looking for a tartar sauce recipe without relish, you can use chopped pickles–either dill or sweet–instead. Or you can completely leave them out.

However, if you want the crunch of the relish without the pickles, you can use finely chopped celery or onion … or both.

If you’re not sure, make small amounts of each and get a consensus from others at the dinner table.

You can make it extra fancy by adding a slice of lemon to the side of the bowl. That adds a simple touch of elegance to the meal like you would get at your favorite seafood restaurant.

More Recipes

Another seafood you might want to serve it with is these Nashville fish fingers from South Your Mouth. The sauce will add another delicious element to the dish.

Speaking of fish, I make this delicious parmesan pesto tilapia. The combination of flavors eliminates the need for any sauce, but you can still add more if you like.

Although we love all kinds of seafood at our house, we also enjoy a variety of other food. One of our most recent favorites is this savory beef and rice casserole. I like it because it’s easy to make.

Another recipe we enjoy is this Italian chicken zucchini casserole. It delivers a powerful flavor with only a few ingredients.

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