I still remember the first time I tasted homemade tartar sauce at my grandma’s kitchen table—thick, tangy, and packed with little bursts of pickle relish that made my fish sticks sing. Store-bought versions never stood a chance after that. What I love most? This creamy condiment comes together in minutes with ingredients you probably already have. Tartar sauce isn’t just for seafood—it’s my secret weapon for burgers, roasted potatoes, even spooned onto deviled eggs. Once you try this easy recipe, you’ll never go back to those sad little packets again.

Why You’ll Love This Tartar Sauce Recipe

This tartar sauce isn’t just good—it’s the kind of condiment that makes people ask, “What’s your secret?” Here’s why it’s a winner:

Creamy perfection: The mayo base whips up luxuriously smooth, clinging to every bite of fish or fry.

5-minute magic: No cooking, no fuss—just stir and you’re done. (Though chilling makes it even better!)
Your rules: Prefer it tangier? Extra lemon. Sweeter? More relish. I’ve even thrown in capers for a briny kick.

Once you taste homemade, those bottled versions will taste… well, let’s just say they won’t measure up.

Tartar Sauce Ingredients

Here’s the beauty of this recipe—you likely have most of these ingredients in your fridge right now! Trust me, the freshness makes all the difference:

1 cup mayonnaise – Use full-fat for that dreamy creaminess (though light mayo works in a pinch)
2 tbsp sweet pickle relish – Those little green bits are the flavor heroes

1 tbsp freshly squeezed lemon juice – Bottled just won’t give you that bright zing
1 tsp Dijon mustard – My secret for a subtle tang that lingers
1 tsp minced onion – Finely chop it so there’s no harsh bite

1 tsp chopped fresh parsley – Skip the dried stuff—it’s worth the extra minute of chopping
Salt and pepper to taste – I always add a pinch, taste, then adjust

See? Nothing fancy—just good, honest ingredients that play together perfectly.

How to Make Tartar Sauce

Making tartar sauce is so easy, you’ll laugh when you realize you’ve been buying it pre-made all these years. Here’s how I do it—just follow these simple steps and you’ll have the creamiest, tangiest sauce ready in no time!

Step 1: Combine the Base Ingredients

Grab your favorite mixing bowl (mine’s that chipped blue one that’s seen a thousand batches). Plop in the mayonnaise, sweet pickle relish, and fresh lemon juice. Now, here’s my trick: whisk it slowly at first to prevent splatters, then go to town until it’s perfectly smooth. You want every bit of relish evenly distributed—no clumps allowed!

Step 2: Add Flavor Enhancers

This is where the magic happens! Stir in that Dijon mustard—it adds this wonderful depth that’ll make people wonder what your secret is. Toss in the minced onion (make sure it’s finely chopped so no one gets a big bite) and that fresh parsley. The parsley isn’t just for color—it gives this bright, herby freshness that dried herbs just can’t match.

Step 3: Chill for Best Results

I know you’ll want to dig in right away (I always do!), but trust me on this: cover the bowl and pop it in the fridge for at least 30 minutes. This lets all those flavors get to know each other properly. The sauce thickens slightly and the onion mellows out beautifully. If you can wait an hour? Even better!

Tartar Sauce Variations & Tips

One of my favorite things about this recipe? You can tweak it endlessly to match your mood! Here are my go-to riffs and tricks:

Craving briny? Swap the sweet relish for 1 tbsp chopped capers plus 1 tsp caper brine—it’s like a grown-up tartar sauce!

Lighter option: Use half Greek yogurt, half mayo. The tang works beautifully with seafood.
Herb lover’s dream: Add a pinch of fresh dill or chives when you stir in the parsley.
Pro tip: Always taste before serving—sometimes it needs an extra squeeze of lemon or pinch of salt to really sing.

Texture trick: For chunkier sauce, fold in extra relish or diced pickles at the end.

Don’t be afraid to play around—some of my best versions came from happy accidents!

Serving Suggestions for Tartar Sauce

Oh, where doesn’t this sauce belong? Of course it’s heavenly with crispy fish—I slather it on beer-battered cod like it’s my job. But don’t stop there! Try it:

Dolloped on juicy crab cakes (the tang cuts through that richness perfectly)
As a burger spread instead of mayo—especially with a crunchy fish sandwich
Swirled into potato salad for an instant flavor upgrade

As a dip for sweet potato fries (trust me, the sweet-salty combo is magic)

My midnight snack? Cold leftover fries dragged straight through the tartar sauce jar. No regrets.

Storing and Freezing Tartar Sauce

Here’s the deal with storing this glorious sauce: pop it in an airtight container (I reuse those little jam jars) and it’ll stay fresh in your fridge for up to a week. The flavors actually get better after a day! But heads up—freezing is a no-go. The mayo separates and turns grainy, and nobody wants that sad texture.

Tartar Sauce Nutrition Information

Just a quick heads up—nutrition can vary depending on your ingredient brands. But generally, per tablespoon of this tartar sauce, you’re looking at about 90 calories and 9g fat. Not bad for something that makes every bite taste like a seafood shack vacation!

Tartar Sauce FAQs

I get asked about tartar sauce all the time—here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I use dried parsley instead of fresh?

You can, but fresh really makes a difference here. If you’re in a pinch, use ½ tsp dried parsley—just know it won’t have that bright pop of flavor. Pro tip: freeze leftover fresh parsley in ice cube trays with oil for next time!

How long does homemade tartar sauce last?

In an airtight container, it keeps beautifully for about a week in the fridge. The flavors actually deepen after a day—mine rarely lasts that long because we eat it on everything!

What if I don’t have sweet pickle relish?

No sweat! Chop up some dill pickles (about 2 tbsp) and add ½ tsp sugar. Or get fancy with chopped capers or cornichons for a different twist. The sauce is very forgiving!

Why does my tartar sauce look runny?

Probably added too much lemon juice—easy fix! Stir in a spoonful more mayo until it thickens up. Next time, add the lemon juice gradually until you get the consistency you love.

Rate This Recipe

Did this tartar sauce become your new kitchen staple? I’d love to hear how it turned out for you! Drop a quick rating below—whether it’s 5 stars for perfection or some honest feedback about what you tweaked. Your notes help other home cooks (and me!) keep improving these recipes. And if you snapped a photo of your masterpiece? Oh, please tag me—I live for those crispy fish-and-sauce action shots!