Why You’ll Love This Recipe
This tartar sauce is so much more than just mayo and pickles. It’s a delightful medley of fresh ingredients, including Dijon mustard, capers, dill, and lemon juice, that work in harmony to create a sauce that is rich, tangy, and incredibly flavorful. Whether you’re serving it with fish and chips, seafood platters, or even as a spread for sandwiches, this tartar sauce brings the right level of acidity and creaminess to balance out the richness of your dishes. Plus, it’s super easy to make and will have your guests asking for the recipe!
Ingredients
- 240g mayonnaise
- 15g Dijon mustard
- 15g capers, drained and finely chopped
- 30g cornichons or dill pickles, finely chopped
- 5g freshly squeezed lemon juice
- 1 small shallot, finely chopped (optional)
- 15g fresh parsley, chopped
- 15g fresh dill, chopped (optional)
- Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Chop the Ingredients: Finely chop the capers, pickles, shallots (if using), parsley, and dill.
- Whisk the Base: In a bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and vinegar until smooth and creamy.
- Incorporate the Chopped Ingredients: Gently fold in the chopped capers, pickles, shallots, and herbs into the mayo mixture.
- Season: Taste the sauce and adjust the seasoning with salt and freshly ground black pepper. If the sauce needs more acidity, add a little extra lemon juice.
- Chill and Serve: Cover the tartar sauce and refrigerate for at least 30 minutes before serving to allow the flavors to meld together and sharpen.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Chill Time: 30 minutes
Variations
- Add Heat: For a spicy kick, try mixing in a few dashes of hot sauce or a pinch of cayenne pepper.
- No Shallots: If you prefer a milder taste, leave out the shallots and rely on the herbs and pickles for flavor.
- Vegan Version: Swap out the mayonnaise for a vegan alternative, such as vegan mayo, to make this sauce plant-based.
Storage/Reheating
Store any leftover tartar sauce in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits, so it will taste even better the next day!
FAQs
Can I make this sauce ahead of time?
Yes! In fact, this tartar sauce tastes even better after sitting in the fridge for a few hours or overnight, as the flavors meld together.
Can I substitute pickles with sweet relish?
No, sweet relish won’t work well in this recipe. Stick to sharp, briny pickles (cornichons or dill pickles) for the best balance of flavors.
Is the shallot necessary in this recipe?
The shallot adds a mild onion flavor, but it’s optional. If you prefer a subtler sauce, feel free to skip it.
What’s the best way to serve this tartar sauce?
Tartar sauce is traditionally served with fried fish, fish and chips, or seafood platters, but it’s also fantastic as a spread on sandwiches or as a dip for fries, veggie sticks, or even chicken tenders.
Can I make this sauce without Dijon mustard?
Dijon mustard is key to providing a tangy depth of flavor. However, if you don’t have Dijon, you can substitute with yellow mustard, but the flavor profile will change slightly.
Is it necessary to use fresh lemon juice?
Yes, freshly squeezed lemon juice is essential for the tart, vibrant flavor. Bottled lemon juice lacks the fresh, zesty taste that this recipe needs.
Can I make this sauce spicier?
If you like your tartar sauce with a bit of heat, you can add a dash of hot sauce, a pinch of cayenne pepper, or even some finely chopped jalapeños to the mix.
How long can I store leftovers?
The tartar sauce will keep in an airtight container in the refrigerator for up to 3-4 days.
Can I skip the capers?
Capers add a distinct briny, tangy flavor to the sauce, but if you don’t have them, you can omit them and replace with more pickles or a touch of olive brine for a similar flavor profile.
Conclusion
This homemade tartar sauce is everything you want in a seafood accompaniment—bright, tangy, and full of flavor. With fresh ingredients like capers, Dijon mustard, and herbs, it adds a burst of flavor that enhances your dishes without overpowering them. Quick to make, easy to adjust, and sure to elevate any meal, this tartar sauce will become your go-to for all your seafood cravings!
Tartar Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Condiment
- Method: Mixed
- Cuisine: American
- Diet: Vegetarian
Description
This homemade tartar sauce is creamy, tangy, and loaded with fresh herbs, capers, and lemon juice. It’s the perfect balance of sharp and smooth, elevating any seafood dish or fried treats like fish and chips.
Ingredients
240g mayonnaise
15g Dijon mustard
15g capers, drained and finely chopped
30g cornichons or dill pickles, finely chopped
5g freshly squeezed lemon juice
1 small shallot, finely chopped (optional)
15g fresh parsley, chopped
15g fresh dill, chopped (optional)
Salt and freshly ground black pepper, to taste
Instructions
- Chop the Ingredients: Finely chop the capers, pickles, shallots (if using), parsley, and dill.
- Whisk the Base: In a bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and vinegar until smooth and creamy.
- Incorporate the Chopped Ingredients: Gently fold in the chopped capers, pickles, shallots, and herbs into the mayo mixture.
- Season: Taste the sauce and adjust the seasoning with salt and freshly ground black pepper. If the sauce needs more acidity, add a little extra lemon juice.
- Chill and Serve: Cover the tartar sauce and refrigerate for at least 30 minutes before serving to allow the flavors to meld together and sharpen.
Notes
For a spicier version, add a few dashes of hot sauce or a pinch of cayenne pepper.
If you prefer a milder flavor, omit the shallots.
Use vegan mayonnaise for a plant-based option.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 1g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
