Mom's Best Recipes

Recipe

Easy Homemade Tartar Sauce

A creamy, tangy tartar sauce with crisp pickle bits and a bright lemony finish, ready in 5 minutes.

By Matt Campbell

•

4.8

A small ceramic bowl of creamy homemade tartar sauce with visible chopped pickles and herbs, sitting on a wooden cutting board with lemon wedges and a spoon nearby, natural window light

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Tartar sauce is one of those little “side characters” that can absolutely steal the show. It takes boring fish sticks from acceptable to please make these again tomorrow. It turns a shrimp basket into a real dinner. It even has the power to make a plain turkey sandwich feel like it just got a beach vacation.

This version is my go-to because it is bright, creamy, and balanced. Not just a blob of mayo. We build in zip with lemon and Dijon, add crunch with chopped pickles, and finish with a pinch of seasoning that makes you do that mid-bite pause like, okay wow.

Best part: you can make it in five minutes with stuff you can actually find at a normal grocery store, and it keeps well in the fridge for quick weeknight wins.

A pile of finely chopped dill pickles on a wooden cutting board with a chef's knife beside them, close up kitchen photo

Why It Works

Fast flavor: Lemon juice and Dijon bring instant brightness so it tastes fresh, not flat.
Great texture: Finely chopped pickles give crunchy little pops in every bite.
Easy to adjust: Make it sweeter, tangier, or more herby with quick swaps.
Make-ahead friendly: It gets even better after a short chill, which is ideal for busy days.

Pairs Well With

Storage Tips

How to Store Tartar Sauce

Refrigerate: Store in an airtight container and use within 5 to 7 days. If your mayo is close to its expiration date or anything accidentally double-dips, lean closer to 5 days.
Stir before serving: It can loosen slightly as it sits. A quick stir brings it back together.
Food safety note: If it has been sitting out at room temperature for more than 2 hours, toss it. If it is a very hot day (about 90°F or above), use 1 hour as your cutoff.
Freezing: Not recommended. Mayo-based sauces tend to separate and get grainy after thawing.

Common Questions

What is tartar sauce made of?

Classic tartar sauce is a mayonnaise-based sauce mixed with pickles or relish, plus acid like lemon juice or vinegar. Many versions add onion, capers, herbs, or mustard.

Can I use sweet pickle relish instead of dill pickles?

Yes. Use the same amount. If you use sweet relish, do not add any additional sugar (some people do). Add an extra squeeze of lemon so it does not taste overly sweet.

How do I make it less tangy?

Dial back the lemon juice and Dijon, and add 1 to 2 teaspoons more mayo. You can also use bread and butter pickles for a softer, sweeter vibe.

How do I make it more like restaurant tartar sauce?

Add 1 tablespoon minced onion (or a pinch of onion powder) and 1 teaspoon sugar if you like it slightly sweet. A tiny pinch of celery salt also gives that classic seafood shack feel.

Is tartar sauce the same as remoulade?

Not exactly. Remoulade is usually more complex and varies by region. French-style remoulade often leans on herbs, mustard, and capers, while Louisiana-style versions can include bolder seasonings and sometimes ingredients like hot sauce, paprika, horseradish, or ketchup. Tartar sauce is the simpler, pickle-forward classic.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small mixing bowl
Measuring spoons
Chef’s knife
Cutting board
Small spoon or rubber spatula

I started making tartar sauce at home because I kept buying it for one meal, then watching the jar sit in the fridge like a sad little science experiment. Once I realized it is basically “mayo plus a few smart things,” I was done paying for it. Now it is my weeknight flex: fish sticks in the oven, sauce in a bowl, and suddenly dinner feels like I tried harder than I did.