There’s something incredibly nostalgic and satisfying about a dollop of homemade tartar sauce next to a crispy golden fish fillet or fries.

I grew up watching my grandma make it from scratch—no jars, no shortcuts—just fresh ingredients and lots of love.

Why I Love This Recipe

This tartar sauce recipe is quick, simple, and so much better than store-bought versions.

It’s loaded with real ingredients—no fillers or weird preservatives—and comes together in just minutes.

Plus, you can customize it to your taste. Want more tang?

Add extra lemon. Like it spicy? Toss in a pinch of cayenne!

What You’ll Need (Ingredient Highlights)

Mayonnaise – Forms the creamy base.

Choose full-fat for the best flavor and texture.

Dill pickle or dill relish – Adds crunch and a vinegary punch.

Pickles give a chunkier texture, relish adds sweetness.

Fresh lemon or lime juice – Brightens the sauce and cuts through the richness.

Paprika – Brings a gentle warmth and depth of flavor.

Worcestershire sauce – Adds umami and complexity.

Dijon mustard – A touch of sharpness to balance the creaminess.

Salt & black pepper – Essential for seasoning.

Fresh dill or parsley (optional) – Brings freshness and a herby note.

Pro Tips Before You Start

Use cold ingredients – They blend better and keep the sauce chilled from the start.

Chop pickles finely – This ensures even flavor and smoother consistency.

Let it rest – Chill for at least 30 minutes to allow the flavors to meld beautifully.

Taste as you go – Everyone’s preference is different, so adjust the salt, lemon juice, or dill to suit your taste.

How to Make Homemade Tartar Sauce

Step 1: Mix the Base

In a small bowl, combine mayonnaise, chopped dill pickle (or relish), lemon juice, paprika, Worcestershire sauce, and Dijon mustard.

Stir until everything is fully blended.

Step 2: Season It

Add salt and freshly ground black pepper to taste.

If you’re using fresh dill or parsley, mix that in as well.

Step 3: Chill Before Serving

Cover the bowl and place in the refrigerator for at least 30 minutes.

This step is key for the best flavor!

What to Serve It With

This sauce is the perfect companion for:

Fish and chips

Crab cakes

Fried shrimp

Fish sandwiches

Baked salmon

Fries, roasted potatoes, or sweet potato wedges

Variations / Substitutions

Greek yogurt – For a lighter version, substitute half the mayo with Greek yogurt.

Spicy kick – Add a dash of hot sauce or cayenne pepper.

Add capers – For a briny, more traditional twist.

No Worcestershire? – Try a few drops of soy sauce as a substitute.

Storage & Leftovers

Store leftover tartar sauce in an airtight container in the fridge for up to 1 week.

Avoid freezing, as the texture of the mayo will break down and become unpleasant when thawed.

FAQs

Can I make tartar sauce in advance?
Yes! It actually tastes better after chilling for a few hours or overnight.

Can I use sweet pickles instead of dill?
Absolutely. It will make the sauce sweeter and more similar to fast-food-style tartar sauce.

Is it gluten-free?
Yes, all the ingredients are naturally gluten-free—but double-check your Worcestershire sauce just in case.

Can I double the recipe?
Of course! Just scale the ingredients up and store in an airtight jar.

What can I use instead of mayonnaise?
Greek yogurt or sour cream can be used, though the flavor and texture will differ.

Can I make it vegan?
Use vegan mayo and ensure your Worcestershire sauce is anchovy-free or use soy sauce instead.

Can I freeze tartar sauce?
No, freezing isn’t recommended as it changes the texture and separates the ingredients.

Final Thoughts

There’s something so comforting about the simplicity of homemade tartar sauce.

It brings that little extra “oomph” to every bite of crispy fish or even humble fries.

Once you try this version, the store-bought jar won’t stand a chance.

Whether you’re planning a fish fry or just want to upgrade your sandwich game, keep this recipe in your back pocket. It’s that good.

The Boat Shed Kitchen