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Tartar Sauce

A creamy, tangy mayonnaise-based sauce with pickles, capers, and fresh dill - the classic companion for fried fish, crab cakes, and seafood.

5 minEasyServes 8110 cal/serving

AmericanSauceNo-CookVegetarianLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeShellfish-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup dill pickles, finely chopped
  • 2 tbsp capers, drained, chopped
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh dill (or 1/2 tsp dried dill), chopped
  • 2 tsp Dijon mustard
  • 2 tbsp shallot, finely minced
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp kosher salt

Instructions

  1. 1

    In a bowl, combine 1 cup mayonnaise, 2 tsp Dijon mustard, 2 tbsp fresh lemon juice, and 1/2 tsp Worcestershire sauce. Stir until smooth.

  2. 2

    Fold in 1/4 cup finely chopped dill pickles, 2 tbsp drained, chopped capers, 2 tbsp chopped fresh dill (or 1/2 tsp dried dill), and 2 tbsp finely minced shallot.

  3. 3

    Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust lemon juice or salt as needed.

  4. 4

    Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Keeps covered in the refrigerator for up to 5 days.

Questions

How long does Tartar Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. Egg-emulsified sauces do not freeze; make only what you will use within the week.

Can I halve or double Tartar Sauce?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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