Tartar Sauce

Ditch the store bought stuff and learn how to make the BEST TARTAR SAUCE EVER! Made with creamy mayo, zesty relish, fresh herbs, and lots of zippy citrus, this is fantastic as the perfect seafood dip or spread! Offer this and my remoulade sauce and make sure you serve with my Spicy Oven Fried Catfish or my Fish and Chips!

I’m a huge seafood lover. Crab legs, lobster tails, or mussels, you name it and I’m there! But, one thing I’m not a fan of is store bought tartar sauce. Believe me, I’ve tried my fair share of different brands and bottles but the end result is always disappointing. Can you blame a girl for wanting some fresh and flavorful dip with her seafood? I think not. 

So, rather than perpetuating the issue, I’m bypassing it altogether and making a sauce of my very own! In fact, over the course of this year I plan to share lots more of my store bought swaps and homemade hacks. Have any requests? Let me know in the comments! 

In the meantime, let’s start with this beautifully sour, smooth, sweet, savory, and sumptuous Tartar Sauce! 

What Is It?

Tartar Sauce is a mayonnaise-based condiment typically served alongside seafood dishes such as fried clams, oysters, or fish. Although recipes can differ in ingredients, the end result is always a creamy, zesty, and unique spread. 

Ingredients

MAYONNAISE provides a smooth, creamy base for this sauce. Use your favorite mayonnaise or use a vegan substitution to suit your dietary needs. 

SWEET PICKLE OR RELISH add both texture and flavor to the sauce; they’re crunchy, sweet, salty, and vinegary. Just about any kind of relish or pickle will do! Add a dash of the juice itself to the sauce for an extra flavorful kick! 

CHIVES not only offer a burst of gorgeous color but they also add a light onion-ey, herby taste. If you’re a traditionalist, feel free to swap out the chives for fresh dill. 

ONION is another great way to introduce more texture and flavor to this sauce. 

PARSLEY adds extra freshness and color. It can be omitted or swapped out for more chives/dill. 

LEMON JUICE is essential to tartar sauce! It thins out the sauce, making it perfect for dipping or spreading, and adds a fresh zesty flavor.  I recommend using freshly squeezed juice for the best result. 

WORCESTERSHIRE SAUCE is a bit of an unusual addition but it really brings the whole thing together! Just a dash adds a lovely smoky, salty, and sour flavor.  

HOT SAUCE is my middle name! Y’all just know i can’t resist a dash of heat! If you’re not a fan, try a squeeze of dijon mustard instead. 

KOSHER SALT enhances flavor. 

How To Make Tartar Sauce

Making tartar sauce is as easy as gathering your ingredients, doing a little measuring, and combining it all. That’s the kind of recipe I like! Quick, straightforward, and delicious. 

Here’s my only major tip for you: refrigerate the sauce for at least 30 minutes before serving. This will give all the ingredients a chance to mingle, get to know each other, and form a cohesive little party of flavor. 

Serving Suggestions

This recipe pairs well with just about any seafood dish you can think of! Tartar Sauce’s bright and crisp body pairs perfectly with the light and delicate nature of seafood. Try fish sticks, grilled fish sandwiches, or crab cakes! 

If you’re still not sure what to serve this with, try out a few of GBC’s suggestions: 

• FRIED CATFISH
• SOUTHERN SALMON CROQUETTES
• BAKED FISH STICKS 
• CRAB CAKE 
• FRIED SHRIMP
• CLASSIC FISH FRY

Storage

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.