This HOMEMADE TARTAR SAUCE RECIPE takes about 5 minutes to toss together, is packing way more flavor than anything you’d buy at the store, and is perfect for serving up with your favorite fish!
Growing up, I never really ate tartar sauce, mostly because I didn’t know what it was and that meant it was probably scary and gross. 😉
The first time I tasted tartar sauce though, I was hooked.
I went through a phase where I ordered fried fish at restaurants, just so I could eat copious amounts of tartar sauce. I’d even dip my fries in the stuff. It’s so good, you guys.
What Readers are Saying!
“Just finished making this tartar sauce for the 6th or 7th time. Your recipe beats what is sold in stores and served in restaurants. Thanks, too, for the tip that the left-over portions can be refrigerated for up to 10 days, since we eat fish about every three or four days and none is wasted! ?” – DEE
This recipe for tartar sauce is perfect, because it’s so easy to whip up from pantry staples. You’ll never have to go without again!
Anyway, we really don’t cook a ton of fish in our house, so we don’t usually keep tartar sauce on hand.
Tartar sauce ingredients:
My recipe for tartar sauce is a really simple mixture of mayonnaise, pickles, dill, lemon juice, and onion powder.
You can easily make adjustments to suit your tastes, though.
I use dill pickles, but sweet pickles work well.
Minced onion is a nice replacement for the onion powder.
No lemon juice? Just add a little vinegar or pickle juice instead!
You can also add in other seasonings like garlic, parsley, or seasoned salt.
I think my homemade tartar sauce is pretty perfect as is, but feel free to play with the flavors and make it your own!
How to make tartar sauce:
You’ll need some mayonnaise, pickles, dill, lemon juice, and onion powder for the perfect tartar sauce.
Just mince your pickles and toss them in with the rest of the ingredients and give it all a stir.
This tastes best if you can let it chill in the fridge for an hour or two before serving, but if you’re in a rush, go ahead and dig in.
Helpful Tip!
Tartar sauce is low carb!
That’s right – tartar sauce is low carb!
If you’re following a keto diet, be sure to use mayonnaise that is free of soybean oil to make your tartar sauce. Avocado oil mayo is a good choice.
If you prefer to use sweet pickles, you’ll want to get a sugar free version and check the carb count.
Serve this homemade tartar sauce with my low carb salmon patties!
More low carb goodness?
Check out That Low Carb Life to follow me for more low carb recipes! I share new recipes twice a week that are low carb and often keto friendly!
Homemade Tartar Sauce
Ingredients
- 1 cup mayonnaise
- 1/2 cup minced dill pickles
- 1 tablespoon minced fresh dill
- 2 teaspoons lemon juice
- 1 teaspoon onion powder
Instructions
- Add all of the ingredients to a small mixing bowl and stir well to combine.
- Cover and refrigerate for 30 minutes or more before serving.
- Store, tightly covered and refrigerated, for up to 10 days.
Victoria says
I’m really looking forward to making your tartar sauce. Do you think dried dill would be okay instead of fresh?
Karly says
Yep! I’d use 1 teaspoon and add more if needed. 🙂
Victoria says
Thank you!
Ariel says
Perfect! Grew up in the PNW and tartar sauce always enjoyed with fries not just fish. Easy peasy!
Yvonne R. says
This is now my go to tartar sauce recipe! It’s by far our favorite! Simple and very tasty! Have made it about five times now. Made it tonight for our fish and chips. Thanks for sharing!
Karly says
Thanks, Yvonne!
Dee says
Just finished making this tartar sauce for the 6th or 7th time. Your recipe beats what is sold in stores and served in restaurants. Thanks, too, for the tip that the left-over portions can be refrigerated for up to 10 days, since we eat fish about every three or four days and none is wasted! ?
Karly says
Oh, I love to hear that! Thanks, Dee! 🙂
Dee says
Just finished making this tartar sauce for the 6th or 7th time. Your recipe beats what is sold in stores and served in restaurants. Thanks, too, for the tip that the left-over portions can be refrigerated for up to 10 days, since we eat fish about every three or four days and none is wasted! ?
Timothy says
My wife used coconut flour and the patties didn’t hold together as well, the tartar sauce mix is good thanks for sharing. Guess we need to buy some almond flour…possibly one of the other things people aren’t depleting in the stores right now!
Karly says
Good luck!! I’ve noticed the more healthy/special foods were available, but I haven’t been to the store in a few days and every area is different. I’ll cross my fingers for you! 🙂
June says
Thank you for the recipe! I’ve also made tartar sauce using whole fat greek yogurt instead of mayonnaise, added a little garlic powder, onion powder, along with dill relish, dijon mustard.
OMAR SARA says
Thanks so much for this wonderful recipe !!
Sabrina says
nice, love being able to make this fresh thank you
Patti Berent says
This was fabulously easy, simple, but mostly delicious! Best tartar sauce ever. Will never buy the jarred stuff again. Thank you for the idea, made fish night much easier to enjoy than just plain lemon.
Karly says
Yay! So glad you enjoyed it!