There’s something incredibly nostalgic and comforting about tartar sauce—but this dill pickle tartar sauce takes that classic flavor to the next level.
The crunch of pickles, a hint of lemony tang, and the freshness of dill make it so much more than a sidekick for fried fish.
Why You’ll Love This Recipe
Takes just 5 minutes – All you need is one bowl and a spoon.
Super tangy and fresh – Thanks to dill pickles and lemon juice.
Better than store-bought – Creamier, bolder, and preservative-free.
Versatile – Delicious with seafood, sandwiches, and snacks.
Make-ahead friendly – Gets even better after chilling.
What You’ll Need (Ingredient Highlights)
Mayonnaise – The creamy base that ties everything together.
Lemon juice – Adds brightness and a fresh zing.
Relish + chopped dill pickles – Double the pickle punch for extra texture and flavor.
Dill – Fresh or frozen, it gives this sauce its signature herby kick.
Dijon mustard (optional) – A slight bite that balances the richness.
Black pepper – Just a pinch for subtle heat.
Pro Tips Before You Start
Let it sit for 15–30 minutes before serving—this allows the flavors to blend beautifully.
Use full-fat mayo for the richest, creamiest texture.
For more texture, leave the dill pickles slightly chunky instead of mincing too fine.
Taste as you go! Add more lemon juice if you like it tangier or more relish for sweetness.
How to Make Dill Pickle Tartar Sauce
Step 1: Combine Ingredients
In a small bowl, add the mayonnaise, lemon juice, relish, chopped dill pickles, black pepper, dill, and Dijon mustard (if using).
Step 2: Mix and Adjust
Stir everything together until fully combined.
Taste and adjust seasoning—add more lemon juice for tang, or a bit more relish for sweetness.
Step 3: Chill (Optional but Recommended)
Cover and refrigerate for at least 15 minutes to let the flavors meld.
Then serve and enjoy!
What to Serve It With
Crispy fish fillets or fish sandwiches
Crab cakes or shrimp po’ boys
Grilled or fried tofu
Roasted potatoes or sweet potato fries
Veggie wraps and burgers
Chicken tenders or nuggets
Variations / Substitutions
Use Greek yogurt instead of mayo for a lighter version.
Swap dill pickles for bread-and-butter pickles for a sweeter flavor.
Add a dash of hot sauce for some heat.
Stir in capers or minced shallots for added complexity.
Storage & Leftovers
Store in an airtight container in the fridge for up to 5 days.
Stir before each use. Do not freeze, as the texture may separate.
FAQs
Can I use dried dill instead of fresh?
Yes, but use only 1/3 of the amount since dried herbs are more concentrated.
Is relish the same as chopped pickles?
Not quite—relish is sweeter and saucier, while chopped dill pickles add crunch and tang.
Can I make this ahead of time?
Absolutely! It tastes even better after a few hours in the fridge.
What kind of mayo works best?
Full-fat mayonnaise gives the creamiest texture, but low-fat versions work too.
How can I make it spicier?
Add a dash of cayenne pepper, chopped jalapeños, or a splash of hot sauce.
Can I omit the mustard?
Yes, the mustard is optional—it just adds a slight tang. Feel free to skip it.
Can I use it as a salad dressing?
Yes! It works surprisingly well with potato salad or as a dip for veggies.
Final Thoughts
This dill pickle tartar sauce proves that the best condiments don’t have to come from a store shelf.
It’s creamy, zesty, and loaded with personality—just like the meals you’ll pair it with.
Whether you’re dipping crispy fish or spreading it on a sandwich, this homemade sauce will elevate every bite.
Ingredients
Method
- Combine all ingredients in a bowl and stir to mix thoroughly.
- Taste and adjust seasoning—add more lemon juice or relish if desired.
- Chill for 15–30 minutes for best flavor, or serve immediately.
- See full steps with tips & photos → https://theboatshedcafe.com/dill-pickle-tartar-sauce/
Notes
- Fresh dill gives a vibrant flavor, but frozen works well in a pinch.
- You can add chopped capers or a dash of garlic powder for variation.
- Store leftovers in the fridge for up to 5 days in a sealed container.
