I call this my “last-minute” tartar sauce recipe. It’s perfect for when you find yourself in a pinch with none of this beloved condiment in the fridge. This recipe uses basic staples you already have on hand and takes mere minutes to make. You won’t want to buy it premade ever again!
Super Easy Tartar Sauce
Whenever I make my Maryland crab cake recipe, I always make this super easy tartar sauce recipe on the side (and coleslaw too, of course!). I don’t always keep pre-made tartar sauce on hand, and as usual, this DIY version is so much better flavor-wise. The best part? It comes together in just 5 minutes!
This crazy-simple recipe tastes just like your favorite restaurant’s tartar sauce, only better. It’s perfectly tangy, subtly sweet, and couldn’t be easier to make.
Why This Recipe Works
- No frills. We use basic ingredients most people already have in their fridge, nothing fussy or unusual. My version keeps it simple but delivers tangy, robustly flavorful results.
- Pairs perfectly with seafood like fried fish, shrimp, or crab cakes. Or maybe your kids need it to go with their fish sticks and your bottle in the fridge is empty; I’ve got you covered.
- Flavor develops as it sits. While you can serve it immediately, it tastes even better after a 30 minute rest (or make it a day in advance!).
- Just 5 minutes to make.
What You Need
- Mayo. Use your favorite kind! I would like to note that this recipe tastes best/most authentic when made with “traditional” mayo (think Hellman’s or Duke’s brand). I’ve tried this with “cleaner” versions like Primal kitchen and it doesn’t have quite the same classic taste.
- Dijon mustard. This adds a tangy element to our sauce. Dijon is my preference and I like the depth of flavor and nuance it adds, but in a pinch you could use regular yellow mustard instead.
- Dill pickles. We’ll dice these finely for a nice pop of texture and flavor that’s typical of tartar sauce. You could substitute an equal amount of dill relish in a pinch.
- Sugar. Just a pinch adds the right amount of sweetness and depth to this sauce. I also use sugar in my potato salad and broccoli salad, it doesn’t make things too sweet but gives just the right balance of tangy sweetness to the end result.
- Parsley. You can use either fresh or dried, but you will need different amounts for each (dried is more potent). I list both amounts in the recipe.
SAM’S TIP: If you prefer sweet pickles/relish, you can use those instead of dill. I’d recommend skipping the sugar, though, so your sauce isn’t too sweet!
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Tartar Sauce
Alright, are you ready for this super complicated and technical recipe? Here it goes:
- Stir together all ingredients until completely combined.
- Cover and place in the fridge. This step is optional!
SAM’S TIP: For the best flavor, let your sauce chill in the fridge for at least 30 minutes before serving. This lets the flavors meld and develop! I’m definitely guilty of using it right away, though.
Frequently Asked Questions
Tartar sauce is a common condiment for seafood. Many people serve it with fried fish, fish sticks, crab cakes, seafood sandwiches, etc. You can also use it as a dipping sauce for french fries, chicken, or really anything else, though!
Please feel free to experiment with your favorite herbs (tarragon and dill are popular choices). I experimented with a number of different fresh herbs when making this recipe and found I preferred it exactly as written, but you can certainly customize to your liking.
Tartar sauce is believed to be named after the French “sauce tartare” (which was once served with steak tartare). The origins of the word “Tartar” go far back, deriving from the Tatar (sometimes spelled “Tartar”) people, a Turkic ethnic group from Russia. You can learn more about the origins and etymology of this condiment here (I thought this was a fun read!). Note that this sauce does not use cream of tartar.
Stay tuned, my crab cake recipe is coming up next!
Enjoy!
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(Easy!) Tartar Sauce Recipe
Ingredients
- ½ cup (118 g) mayonnaise
- ⅓ cup (65 g) finely chopped dill pickles
- 1 ½ teaspoons granulated sugar
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon dried parsley or 1 ½ teaspoons fresh
- ¼ teaspoon ground black pepper
Recommended Equipment
Instructions
- Combine all ingredients in a small mixing bowl and stir well until completely combined.½ cup (118 g) mayonnaise, ⅓ cup (65 g) finely chopped dill pickles, 1 ½ teaspoons granulated sugar, 1 teaspoon dijon mustard, 1 teaspoon lemon juice, 1 teaspoon dried parsley, ¼ teaspoon ground black pepper
- May be served immediately, but for best flavor refrigerate and chill for 30 minutes before using.
Notes
Storing
Store in the refrigerator in an airtight container where it will keep for up to a week.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Amy
Super easy and everyone liked it. So much better than store bought! Thanks!
Sam
I’m so glad everyone enjoyed it so much, Amy! 🙂
Patti Felton
Really appreciated this easy recipe with common ingredients. Very tasty and did not overpower our mild rockfish!
Sam
I’m so glad you enjoyed them so much, Patti! 🙂
Denise Spina
thank you for the crab cake recipe cant wait to try it
Sam
I hope you love them, Denise! 🙂
Alissa
This is the tartar sauce recipe I’ve been using everytime for fish sandwiches for the last year! Easy and delicious! Thank you!
Emily @ Sugar Spun Run
We are so happy it’s such a hit, Alissa! Thanks for the review 🩷
Lisa Romano
From someone who has a difficult time in the kitchen, I brushed of my fear and made this at the last minute! Delicious! I never saw the amount of each ingredient to use, so I guessed by looking at the portions in the bowls and cup! The entire family lived it!
Sam
I’m so glad everyone enjoyed it, Lisa! The amounts are listed down towards the bottom of the page for next time. 🙂