Homemade Tartar Sauce Recipe — Perfect for Fish and Seafood

Tartar sauce, known in French as “sauce tartare,” is a simple yet delicious accompaniment for fish and seafood. Although readily available commercially, making your own homemade tartar sauce is quick and rewarding. Traditional tartar sauce is usually built on a mayonnaise base or sometimes aioli, with finely chopped pickles and capers added for flavor. It’s an ideal last-minute sauce to brighten fried or grilled fish.

In the UK, tartar sauce is often served with fish and chips, typically at sit-down restaurants rather than takeaway shops, and store-bought versions can taste quite different from a freshly made sauce. The name “tartar sauce” first appears in French cookbooks in the 19th century; despite the name, it has no relation to cream of tartar. Tartar sauce is closely related to the French remoulade, although remoulade more commonly includes anchovies or Worcestershire sauce while tartar sauce often uses Dijon mustard instead. Regional variations such as Danish or Louisiana remoulade have evolved separately and differ significantly from the classic French versions.

Across the world, home cooks adapt tartar sauce to local tastes. In the United States, sweet pickle relish is often added, and onions may be swapped for scallions or chives. Other common variations include using shallots, adding fresh lemon juice, garlic, chopped hard‑boiled egg, olives, sour cream, or even a touch of horseradish. Parsley can be substituted with tarragon, dill, or other herbs. These tweaks aren’t traditional, but they make the sauce your own. One tip: use a good-quality mayonnaise rather than Miracle Whip for a more authentic flavor.

Homemade Tartar Sauce Recipe Ingredients

• 0.5 cups (115 g) mayonnaise
• 1 tbsp finely chopped onion
• 1 tsp Dijon mustard
• 1 tbsp drained capers, chopped
• 2 tsp finely chopped dill pickle (gherkin)
• 2 tbsp fresh herbs (parsley, dill, tarragon, or a mix)
• Salt and freshly ground black pepper to taste

How to make the best tartar sauce

1. Finely chop the onion, dill pickle and fresh herbs.
2. Place the mayonnaise, chopped ingredients, Dijon mustard and capers in a mixing bowl.
3. Stir until all ingredients are evenly combined.
4. Taste and season with salt and pepper as needed.
5. Cover and refrigerate for at least 1 hour, or overnight, to let the flavors meld.
6. Serve a generous spoonful alongside fish, seafood or fried dishes.