Seafood/Dipping · dipping
How to Make Tartar Sauce
Tartar sauce is a cold, mayonnaise-based condiment that combines pickles or relish, capers, and lemon juice into a tangy, creamy dipping sauce traditionally served with fried or baked seafood.
Quick facts
Core identity, dietary fit, and storage ranges in a scannable reference table.
| Origin | France, 19th century |
|---|---|
| Base | Mayonnaise |
| Primary ingredients | mayonnaise, dill pickles or sweet relish, capers, lemon juice, Dijon mustard, fresh dill or parsley |
| Flavor profile | tangy, creamy, briny, mildly savory |
| Color | Off-white to pale yellow |
| Consistency | Thick; dense and spreadable with visible pickle and caper pieces |
| Refrigerator shelf life | 7 days |
| Freezer shelf life | Not established |
| Vegan | No |
| Gluten-free | Depends on the recipe or product |
| Dairy-free | Yes |
Dietary note
Recipes and labels vary
Check ingredient labels and individual dietary requirements; homemade and packaged versions can differ.
How it’s made
Mayonnaise forms the base. Finely chopped dill pickles or relish, capers, lemon juice, Dijon mustard, and fresh herbs are stirred in. The sauce is seasoned with salt and pepper, then refrigerated for at least 30 minutes to allow flavors to meld.
How to Make Tartar Sauce recipe
Mayonnaise forms the base. Finely chopped dill pickles or relish, capers, lemon juice, Dijon mustard, and fresh herbs are stirred in. The sauce is seasoned with salt and pepper, then refrigerated for at least 30 minutes to allow flavors to meld.
Ingredients
- 1/2 cup mayonnaise
- 3 tablespoons dill pickles, finely chopped
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill or flat-leaf parsley, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Method
- Combine mayonnaise, chopped dill pickles, capers, lemon juice, and Dijon mustard in a medium bowl.
- Stir in chopped fresh dill or parsley until evenly distributed.
- Season with kosher salt and black pepper; taste and adjust lemon juice or seasoning as needed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop.
- Stir once more before serving. Store in an airtight container in the refrigerator.
Common uses
Practical applications with the role this sauce plays in each dish.
Use 01
Fried fish dip
Classic accompaniment to battered or breaded fried fish fillets and fish sticks.
Use 02
Seafood sandwich spread
Spread on buns for fish sandwiches, fish burgers, or po'boys in place of plain mayonnaise.
Use 03
Crab cake sauce
Served alongside pan-fried or baked crab cakes as a cool, tangy contrast.
Use 04
Shrimp dipping sauce
Used as a dip for fried, grilled, or poached shrimp as an alternative to cocktail sauce.
Use 05
Baked fish topping
Spread over white fish fillets before baking to add moisture and flavor.
Use 06
Vegetable dip
Served as a dipping sauce for raw or lightly fried vegetables such as zucchini or artichokes.
Use 07
Potato accompaniment
Paired with french fries, potato wedges, or roasted potatoes as a creamy dipping option.
Pairings
Pairing ideas grouped by food role for quick comparison.
Proteins
- cod
- halibut
- tilapia
- salmon
- shrimp
- crab cakes
- scallops
- clam strips
Vegetables
- zucchini fritters
- artichoke hearts
- fried green tomatoes
- cucumber slices
Carbs
- brioche buns
- french fries
- hush puppies
- crackers
- sourdough bread
How to Make Tartar Sauce substitutes
Starting ratios, best uses, and the main functional tradeoff for each alternative.
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Remoulade sauce | 1:1 | Fried seafood dipping | Spicier and more complex; works well when a bolder flavor is acceptable. |
| Aioli | 1:1 | Spreading on sandwiches | Lacks brininess; add a squeeze of lemon to compensate. |
| Sour cream with relish | 1:1 | Lighter dipping sauce | Lower fat option; tangier and thinner than standard tartar sauce. |
| Greek yogurt with dill pickles | 1:1 | Reduced-calorie applications | Noticeably tangier; best when extra seasoning is added. |
| Cocktail sauce | 1:1 | Seafood dipping | Tomato-based and spicy; flavor profile differs significantly from tartar sauce. |
Storage
Keep time and temperature guidance visible, and discard sauce when spoilage signs appear.
Refrigerator
Store in an airtight container in the refrigerator for up to 7 days. Keep away from raw proteins. Do not leave at room temperature for more than 2 hours.
Freezer
Freezing is not recommended. Mayonnaise-based sauces separate upon thawing, resulting in an unacceptable texture.
Signs of spoilage
Discard if the sauce develops an off or sour odor, visible mold, discoloration, or a watery separated layer that does not reincorporate.
How to Make Tartar Sauce FAQ
Short, self-contained answers to common questions.
How long does homemade tartar sauce last in the refrigerator?
Homemade tartar sauce keeps for up to 7 days when stored in an airtight container in the refrigerator. Because it contains mayonnaise, it should not be left at room temperature for more than 2 hours. Discard if it develops an off odor or visible mold.
Can tartar sauce be made without capers?
Yes. Capers add brininess but are optional. Finely chopped dill pickles or a small amount of green olives can provide a similar salty, tangy note. The sauce remains recognizable without capers as long as pickles and lemon juice are included.
What is the difference between tartar sauce and remoulade?
Both are mayonnaise-based cold sauces, but remoulade typically includes mustard, hot sauce, paprika, and sometimes anchovies, giving it a spicier, more complex flavor. Tartar sauce is milder, focused on pickles, capers, and lemon juice, and is more closely associated with plain seafood dishes.
Can tartar sauce be made vegan?
Yes. Substitute a plant-based mayonnaise made from aquafaba or soy for standard egg-based mayonnaise. All other standard ingredients—pickles, capers, lemon juice, mustard, and herbs—are already plant-based. Check the label on any store-bought relish for added non-vegan ingredients.
Why does homemade tartar sauce taste better after resting?
Refrigerating the sauce for at least 30 minutes allows the lemon juice and pickle brine to soften the sharpness of the mustard and meld with the mayonnaise. The herbs also release more flavor over time, producing a more balanced, cohesive taste than a freshly mixed batch.