Mom's Best Recipes
Recipe

Classic Tartar Sauce (Creamy & Tangy)

A fast, fridge-friendly tartar sauce with crisp pickles, bright lemon, and just enough zing to make seafood, fries, and sandwiches feel restaurant-level.

Author By Matt Campbell
4.8
A small bowl of creamy tartar sauce with chopped pickles and herbs on a wooden board next to lemon wedges
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Tartar sauce is one of those condiments that can either taste like a sad, flat scoop of mayo or like the exact thing your crispy fish has been waiting for. This version is the second one: creamy, tangy, a little briny, and packed with tiny crunchy bits that keep every bite interesting.

It also happens to be wildly easy. No blender. No cooking. Just a bowl, a spoon, and about 10 minutes of you tasting as you go like the kitchen gremlin you were born to be.

A hand stirring tartar sauce in a white bowl with a spoon on a kitchen counter

Why It Works

  • Balanced flavor: Mayo for creaminess, lemon for lift, and a touch of Dijon to keep it snappy.
  • Crunch where it counts: Finely chopped dill pickles and a little onion give the sauce texture, not weird chunks.
  • Better after a rest: Even 15 minutes in the fridge lets the flavors meld and mellow.
  • Easy to customize: Make it more briny, more lemony, more spicy, or more herby without breaking the sauce.

Pairs Well With

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Storage Tips

Refrigerate: Store tartar sauce in an airtight container for up to 5 to 7 days if using store-bought mayo.

If using homemade mayo: Play it safe and use within 3 to 5 days.

Use your senses: Keep it cold, use a clean spoon every time, and discard if it smells off or looks separated in a way that does not stir back together.

Flavor gets better: If you can, make it 30 minutes ahead. The pickle, lemon, and mustard settle into the mayo and everything tastes more intentional.

Stir before serving: Pickles can release a little liquid as it sits. A quick stir brings it right back.

Do not freeze: Mayo-based sauces tend to separate and get grainy after thawing.

Common Questions

Can I use sweet pickles instead of dill?

You can, but it will taste more like a sweet relish sauce. If you do it, skip any other sweet add-ins and add extra lemon or a tiny splash of pickle juice to bring back the tang.

What is the best mayo for tartar sauce?

Use a mayo you like straight from the spoon. Full-fat mayo gives the best texture and flavor. If you use light mayo, add a bit more Dijon and lemon to wake it up.

Can I make it without onion?

Yes. Onion adds a little bite, but it is optional. If raw onion feels harsh, swap in chives or scallion greens.

How do I fix tartar sauce that tastes flat?

Add one of these, a little at a time: lemon juice (brightness), Dijon (zip), pickle juice (brine), or a pinch of salt (it matters more than you think).

Can I use Greek yogurt instead of mayo?

You can replace up to half the mayo with Greek yogurt for a lighter sauce. Expect it to taste tangier and a bit less rich.

My sauce got watery. What happened?

Usually it is extra liquid from pickles or relish. Finely chop, then blot pickles with a paper towel. If using relish, drain it well before measuring. To fix a thin sauce, stir in a spoonful of mayo and let it chill 15 minutes.

I started making tartar sauce at home because I got tired of playing condiment roulette with store-bought tubs. Some were weirdly sweet, some tasted like straight mayo, and none of them had enough pickle crunch to keep up with a crispy piece of fish.

This is the version I keep coming back to. It is simple, a little briny, and it has that bright lemon snap that makes fried food feel lighter, like it has a purpose beyond being delicious.