Tartar Sauce
This tangy and creamy homemade tartar sauce recipe is so easy to make and much better than any store-bought version. Serve it with baked or fried fish and crab cakes.
After years and years of making it, I think this version is our very favorite variation of homemade tartar sauce that was inspired by a recipe I found on The Recipe Critic. Some people love capers and Dijon mustard in their tartar sauce but my daughter and I prefer a more simple and tangy version with lots of acid from the pickle juice & lemon juice. Since we really love tartar sauce, I always make up a small batch for the two of us when I make salmon, halibut, fish sticks, razor clams, fried oysters, or crab cakes.
How to Make Tartar Sauce
In a small bowl, combine the mayonnaise, pickles, fresh dill, shallot, garlic, pickle juice, lemon juice, lemon zest, sea salt, and freshly cracked pepper, to taste; mix until well combined. Cover and refrigerator for at least 1 hour before serving.
Store sealed in an airtight container in the refrigerator. It should last a week or longer.
Equipment
- Glass Jar with Lid
Ingredients
- 1 cup mayonnaise
- 2 tbsp dill pickles, minced
- 1½ tbsp fresh dill, chopped
- 2 tsp shallot, finely minced
- 1 large clove of garlic, minced
- 2 tsp dill pickle juice
- Juice & zest from 1/2 lemon
- ¼ tsp dried mustard
- Sea salt and freshly cracked pepper, to taste
Instructions
- In a small bowl, combine the mayonnaise, pickles, fresh dill, shallot, garlic, pickle juice, lemon juice, lemon zest, dried mustard, sea salt, and freshly cracked pepper, to taste; mix until well combined.
- Cover and refrigerator for at least 1 hour before serving.
- Store sealed in an airtight container in the refrigerator. It should last a week or longer.
So much better than store-bought. Your sauce looks wonderful.
Your sauce looks great.