I’m a huge seafood lover for reals. Crab legs, lobster tails, or shrimp; you name it! However, I’m just not a fan of store bought tartar sauce. It just doesn’t pop like I need it to. And trust me, I’ve tried so many brands and bottles and they steady disappoint. That’s why I love my homemade version. I make sure it has so much flavor. I mix up mayo, relish, fresh herbs and a little citrus to make it hit on anything and everything you serve it with from fish and chips to crab cakes.
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How To Make Tartar Sauce
PRO TIP: Refrigerate the sauce for at least 30 minutes before serving. This will give all the ingredients a chance to mingle and create even better flavor.
Tartar Sauce Recipe
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Ingredients
- 1 cup mayonnaise
- 1/4 cup finely chopped sweet pickle or relish
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped parsley
- 1 tbsp lemon juice
- 1 1/2 tsp worcestershire sauce
- 1/2 tsp hot sauce
- 1/4 tsp kosher salt
Instructions
- Combine all ingredients and mix until well combined. Chill for at least 30 minutes. Serve with fish.
Notes
How to Store this Easy Tartar Sauce
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- Store Tight: Make sure you store it in a small airtight container with a super fitted lid super to make sure that no air gets in making it spoil faster.
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- Fridge: Homemade tartar sauce should be stored in a small lidded container and kept in the fridge for up to one week. Natural separation might occur so mix the sauce thoroughly before serving.
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- Freezer: Don’t do it boos. That texture won’t be smooth and it will all separate if you do.
Nutrition
Ingredient Notes
- Mayonnaise: Swap in sour cream or greek yogurt for a lighter twist.
- Relish: Diced dill pickles can be used too.
- Onion: Shallots can always be used instead for a milder flavor.
- Lemon Juice: Lime juice or even apple cider vinegar are great subs here.
- Worcestershire Sauce: Tamari or soy sauce also works
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Serving Suggestions
- Southern Fish Fry: Add this sauce to a bowl along with some fried catfish, fried shrimp, and hush puppies.
- Seafood Spread: Get sophisticated with salmon croquettes, fish sticks and cajun salmon cakes.
- Sandwiches: This is a bomb condiment to throw on a black bean burger, salmon burger, bacon cheddar burger or even a shrimp po’ boy.
- Dip It Up: I love this served up with fried onion rings and sweet potato fries boos.
Recipe Help
Honestly you can use whichever you prefer boos. The sweet pickles add a hint of sweet vibes while relish has a bit more spice and vibrant savory notes.
Yep you can definitely make it ahead and just pop it in the fridge until you are ready to serve. Just make sure you add to an airtight container. It will last for about a week before you should toss it.
Just add a sprinkle of more lemon juice to thin it out boos.
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I loved learning how to make tartar sauce! Thanks for the recipe!
So good! Way better than store-bought. Will definitely make again! 🙂
Absolutely love this homemade tartar sauce, so easy to make and much better than anything store bought. Thanks for the recipe!
This is the best tarter sauce I’ve ever tried! Never buying it again!
This tartar sauce is the best! I served this with our fish tacos the other night and it was perfect!