This homemade Tartar Sauce Recipe comes together in just 10 minutes with a handful of pantry and fridge staples. It's creamy, tangy, and packed with capers, dill, and shallots, so much better than anything you'll find in a jar.
This is possibly the best accompaniment to my all-time favorite British food, "Fish and Chips".
You can customize Tartar Sauce to your taste, you can add Dijon mustard, tarragon, chives, hard-boiled eggs, horseradish, or even a dash of Worcestershire sauce.
Just experiment and find the perfect combination that you like best!
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What is Tartar Sauce?
Tartar Sauce (or Sauce Tartare as the French say) is a mayonnaise-based cold sauce made with capers, cornichons, and herbs.
It is a popular condiment typically served with seafood dishes such as fish and chips or fried seafood.
This creamy sauce is made from mayonnaise, pickles, capers, and sometimes herbs such as dill or parsley.
Other common ingredients in tartar sauce with capers include lemon juice, vinegar, onion, and mustard.
It is often used as a dip or spread for seafood dishes, and can also be used as a dressing for salads or as a sandwich spread.
It comes together in just 10 minutes and can be easily adjusted to your taste.
Why This Recipe Works?
- This rich and creamy Homemade Tartar Sauce is better than anything you can buy at the store.
- It is incredibly easy to make with only a few pantry & fridge ingredients.
- Tartar Sauce with capers keeps well in the fridge, tastes better a day after, and pairs perfectly with many seafood dishes or any other dish that needs a rich, tangy pop of flavor.
- You can customize it to your taste, you can add Dijon mustard, tarragon, chives, hard-boiled eggs, horseradish, or even a dash of Worcestershire sauce. Just experiment and find the perfect combination that you like best!
- Most tartar sauce recipes leave capers out or make them optional. This one puts them front and center, along with fresh dill and shallots, for real briny flavor in every bite.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Mayonnaise - You can either make your own mayonnaise or use your favorite store-bought one! My favorite brand is Hellmann's when I want to use ready-made mayonnaise.
- Capers - They work great with this sauce as they provide that perfect touch of brininess and saltiness.
- Cornichon - They add crunch and flavor to the sauce. I sometimes use dill gherkins instead.
- Shallots - Although shallots are not commonly used to make tartar sauce, I love how they add sharpness and make my version of this recipe taste amazing.
- Herbs - Dill and parsley are a must for this sauce. Alternatively, you can use chives or tarragon.
- Lemon Juice - A few drops of freshly squeezed lemon juice adds brightness and sharpness to the sauce.
How to Make the best tartar sauce
Start by preparing your vegetables and herbs. Finely dice the shallots and cornichons, and set them aside.
Chop the capers, parsley, and dill, and set them aside. Alternatively, blitz them in a food processor if you want them finer. Use the pulse function and avoid turning the vegetables into a mash.
Place the mayonnaise into a bowl and then add the shallots, cornichons, capers, herbs, lemon juice, and salt.
Stir until everything is thoroughly combined. Check the seasoning and adjust it to your taste.
Transfer it to a bowl and refrigerate it for at least 30 minutes before serving to let the flavors develop.
Serving Suggestions
This tartar sauce is a great condiment to serve with seafood dishes such as Baked Sea Bass in Foil - Firinda Levrek, BBQ Grilled Shrimp Skewers, Calamari Fritti, fish sticks, crab cakes, and Baked Cod With Panko.
You can also use Tartar Sauce for making sandwiches or serve it as a dip along with Greek Pita Bread, Shortcrust Pastry Mini Sausage Rolls, and Mucver - Crispy Zucchini Fritters.
It's also perfect to serve with Crispy Sauté Potatoes with Garlic, Duck Fat Roasted Potatoes, hamburgers, sweet potato fries, and roasted brussels sprouts.
Recipe Tips From the Chef
- To ensure that the tartar sauce has a smooth texture, chop the pickles, capers, and onions very finely. You don't want large chunks of any ingredient to overpower the flavor of the sauce.
- If using a food processor to chop the ingredients, use the pulse function and avoid turning the vegetables into a mash.
- Avoid overmixing the mayonnaise as you might end up with a runny and messy tartar sauce. Whisk the ingredients gently, until all nicely combined.
- After mixing all the ingredients together, let the tartar sauce sit for at least 30 minutes before serving. This will give the flavors a chance to meld together and develop a richer taste.
Storage Instructions
Once made, this tartar sauce keeps well in the fridge. Store it in a glass jar or an airtight container for up to 7 days, and give it a stir before serving since it can separate slightly as it sits. I wouldn't recommend freezing it, since the mayonnaise base tends to split and turn watery once thawed.
Recipe FAQ
Yes, you can swap the normal mayonnaise with vegan mayo to make this delicious sauce vegan-friendly.
Yes, though the capers add a lot of the briny flavor this recipe is known for. If you'd rather skip them, add an extra teaspoon of chopped cornichon or a small splash of pickle juice to keep that tangy edge.
Tartar sauce takes its name from the French sauce tartare, which was traditionally served with steak tartare. The word tartar itself traces back to the Tatar people of Central Asia. These days it has nothing to do with steak and everything to do with fish and chips.
Yes, dried herbs work in a pinch. Use about a third of the amount you would use fresh, since dried herbs are more concentrated, and let the sauce sit for a while so they have time to soften and release their flavor.
Related Recipes
For more delicious sauce and dip recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this creamy and tangy homemade Tartar Sauce with Capers and Dill as much as you enjoy eating it! 🙂
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Tartar Sauce Recipe
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 whisk
- 1 Sharp knife
Ingredients
- 1 cup mayonnaise (200 grams)
- 1 cornichon (finely chopped) (approx 40 grams)
- ½ banana shallot (finely chopped)
- 1 ½ tablespoon capers (finely chopped)
- 2 tablespoon parsley (finely chopped)
- 1 tablespoon dill (finely chopped)
- ½ teaspoon lemon juice
- pinch of salt
Instructions
- Start with preparing your vegetables and herbs. Finely dice the shallots and cornichon, and set them aside.
- Alternatively, blitz them in a food processor if you want them finer. Use the pulse function and avoid turning the vegetables into a mash.
- Chop the capers, parsley, and dill, and set them aside.
- Place the mayonnaise into a bowl and then add the shallots, cornichons, capers, herbs, lemon juice, and salt.
- Stir until everything is thoroughly combined.
- Check the seasoning and adjust it to your taste.
- Transfer it to a bowl and refrigerate it for at least 30 minutes before serving to let the flavors develop.
Notes
- Chop the capers, pickles, and shallot very finely so every bite gets a little of everything, and don't let large chunks overpower the sauce.
- Whisk gently and avoid overmixing, or the mayonnaise can break down into a runny, messy sauce.
- No shallot on hand? A small finely chopped onion works as a swap, though the flavor will be a bit sharper.
- No capers on hand? Skip them and add a little extra chopped cornichon or a splash of pickle juice for tang.
- Dried herbs work in a pinch. Use about a third of the amount you'd use fresh, since dried herbs are more concentrated.
- Swap in vegan mayo to make this sauce vegan-friendly.
- Let the sauce sit in the fridge for at least 30 minutes before serving. This gives the flavors time to meld and develop a richer taste.
- Store in a glass jar or airtight container in the fridge for up to 7 days. I wouldn't recommend freezing this sauce, since the mayonnaise base tends to split once thawed.
Deborah says
Yum. Do not skip the capers or the shallots. Although I use half mayo and half thick, Greek yogurt.
Ayla Clulee says
Thanks so much, Deborah! I couldn't agree more; the capers and shallots really bring it all together. I love your half mayo, half Greek yogurt variation too!
Gina says
This was really lovely! I skipped capers, still tasted amazing, thank you!
Rick says
I was surprised at just how simple and easy this was to prepare. And it’s excellent! Was the perfect accompaniment to the cod we enjoyed for dinner – thank you!
Ayla Clulee says
You are welcome, I’m so glad you loved it, Rick!
Terry says
Really Really good..light and perfect with beer battered cod. I didn’t have capers but used everything else. A really good keeper. Thanks!!
Jenifer says
I made this yesterday and it turned out great, thanks for the recipe.
Vicki says
I find it so interesting that you include capers in this recipe. Who knew! I can’t wait to try it!