Tartar Sauce Recipe

This homemade tartar sauce is creamy, tangy, and packed with pickle crunch. It takes just 5 minutes to stir together in one bowl, and it’s perfect for everything from fish sticks to salmon burgers and fries. Once you try it, you’ll never go back to the bottled kind.

Why Make It: This recipe is quick, budget-friendly, and made with pantry staples you already have.
Prep Note: Chill it for at least 30 minutes so the flavors come together.
Serving Suggestions: I love keeping a batch of this in the fridge for easy fish stick dinners, salmon burgers, and casual fry nights. It’s especially delicious with fish sandwiches, spooned over crispy shrimp, or served alongside roasted potatoes.

Essential Ingredients

Mayonnaise: Choose full-fat mayo for the best results.
Pickles: I like to use extra crunchy dill pickles for the best texture and little pops of briny flavor in every bite.
Flavor Boosters: Swap in finely minced onion for a sharper bite than onion powder, and swap in 1 tablespoon of fresh dill instead of dried if desired.
Variations: Use dill relish or a splash of pickle juice for less sweet, add extra lemon or caper brine for more tang, stir in fresh parsley for a herby twist, or chop the pickles finer (or chunkier!).

adding ingredients to bowl to make Tartar Sauce Recipe

How to Make Tartar Sauce

This recipe is as simple as it gets and packs so much flavor.

Finely chop the pickles (full recipe below).
Mix all the ingredients in a bowl.
Mix well and refrigerate.

For easy scoops: Chop the pickles very small.
For a thicker dip: Start with cold mayo and do not add extra liquid until after chilling.
For briny flavor: Add the capers.
For brighter flavor: Add a pinch of salt or a squeeze of lemon, then let it rest 10 minutes and taste again.
Make it ahead: It stays flavorful for days in the fridge.

Save it Now, Savor it Later

Keep leftovers in an airtight container in the refrigerator for up to 7 days. Do not freeze. Re-stir before serving.

Serve This With…

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Total Time 5 minutes

Finely chop the dill pickles.
In a small bowl, combine mayonnaise, relish, pickles, capers, lemon juice, dill, and onion powder.
Mix well and refrigerate at least 30 minutes before serving.

Keep leftovers in an airtight container in the refrigerator for up to 7 days. Do not freeze.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Sauce

Cuisine American

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