Growing up, tartar sauce was always a must-have when we made crispy fried fish or shrimp at home.
That creamy, tangy, herby bite instantly made even simple dishes feel special.
Now I make this tartar sauce recipe regularly — it’s unbelievably easy, yet so fresh and full of flavor.
Whether you’re dipping fries, spooning it over grilled fish, or just need a quick seafood sidekick, this one never disappoints!
Why You’ll Love This Recipe
This homemade tartar sauce has the perfect balance — rich from mayo, bright from lemon, tangy from pickles, and a little kick from Dijon and Worcestershire.
It’s just creamy enough to cling to whatever you dip but still refreshing with a zingy finish.
And the best part? It takes 5 minutes and no blender, just a bowl and a spoon!
What You’ll Need (Ingredient Highlights)
Mayonnaise – The creamy base. Use full-fat for best flavor.
Dill Pickles or Relish – Adds the essential tang and crunch.
Fresh Lemon or Lime Juice – Brings brightness and balance.
Paprika – Adds a subtle smokiness and color.
Worcestershire Sauce – For savory depth.
Dijon Mustard – Brings heat and sharpness.
Salt & Black Pepper – Just enough to season.
Fresh Dill or Parsley (optional) – For an herbal lift and color.
Pro Tips Before You Start
Chop pickles finely if you’re not using relish — you want tiny, even bits for best texture.
Let it chill: Even 30 minutes in the fridge helps the flavors meld beautifully.
Use fresh lemon juice if possible — the bottled stuff just isn’t the same.
Prefer a spicier kick? Add a small pinch of cayenne or dash of hot sauce.
How to Make Creamy Tartar Sauce
Step 1: Mix the Base
In a small bowl, stir together the mayonnaise, chopped pickles (or relish), lemon juice, paprika, Worcestershire sauce, and Dijon mustard until smooth and evenly combined.
Step 2: Season to Taste
Add a pinch of salt and freshly ground black pepper.
Stir again and taste — adjust seasoning if needed.
Step 3: Let It Chill
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
What to Serve It With
Tartar sauce shines with seafood like fried fish, grilled shrimp, fish tacos, or salmon patties.
It’s also surprisingly good with:
Crispy fries or potato wedges
Chicken tenders
Veggie sticks like celery or carrot
Crab cakes or fish cakes
Variations / Substitutions
Make it spicy – Add hot sauce, sriracha, or chopped jalapeños.
Sweet twist – Add a teaspoon of sweet pickle relish or a tiny bit of honey.
Low-fat version – Use Greek yogurt or light mayo for a lighter option.
Add onion – Stir in a little minced red onion or shallot for extra punch.
Storage & Leftovers
Store leftover tartar sauce in an airtight container in the fridge.
It will keep well for up to 1 week.
Stir before each use as ingredients may settle over time.
FAQs
Can I make tartar sauce ahead of time?
Yes! In fact, it’s better after chilling for a few hours so the flavors develop.
Can I use dill relish instead of chopped pickles?
Absolutely. Relish works great and saves time — just choose dill, not sweet.
What kind of mayo works best?
Full-fat mayo gives the creamiest result, but light mayo can be used too.
Is tartar sauce gluten-free?
Yes, as long as your Worcestershire sauce and mustard are gluten-free.
Can I freeze tartar sauce?
No, mayonnaise-based sauces don’t freeze well — they separate and turn grainy.
What if I don’t have Dijon mustard?
Use yellow mustard or a pinch of mustard powder in a pinch.
Can I use lime juice instead of lemon?
Yes, lime juice gives a slightly different citrus flavor but works well.
Final Thoughts
There’s something special about making your own sauces from scratch — especially when it’s as easy as this.
This creamy tartar sauce has become a staple in my kitchen, and I hope it becomes one in yours too.
Give it a try the next time you fry fish or grill shrimp. You might never go back to store-bought!
Creamy Homemade Tartar Sauce
Ingredients
Method
- In a small bowl, combine the mayonnaise, pickles, lemon juice, paprika.
- Worcestershire sauce, Dijon mustard, and chopped herbs (if using).
- Mix until smooth and evenly blended.
- Add salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-homemade-tartar-sauce-2/
