Homemade Tartar Sauce with Capers & Dill is much better than the store-bought versions and extremely easy to make. This delicious and versatile condiment is the best accompaniment to my all-time favourite British food "Fish and Chips" as well as to my crispy "Duck Fat Roasted Potatoes" and "Fish Sticks in Air Fryer".
Tartar Sauce (or Sauce Tartare as the French say) is a mayonnaise-based cold sauce made with capers, cornichons and herbs. This creamy, tangy and punchy condiment 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 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 customise 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!
Ingredients and Substitutes
- Mayonnaise - You can either make your own mayonnaise or use your favourite store-bought one! My favourite 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 flavour to the sauce. I sometimes use dill gherkins instead.
- Shallots - Although shallots are not commonly used to make tartar sauce, I love how it adds sharpness, and makes 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.
Making Tartar Sauce is very easy and straightforward. However, to achieve the best results you need to follow a few simple steps:
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 flavours develop.
For more delicious sauce and dip recipes why not try:
Tartar Sauce would keep refrigerated in a glass jar or an airtight container for up to 7 days. I wouldn't advise freezing this sauce!
Yes, you can swap the normal mayonnaise with vegan mayo to make this delicious sauce vegan friendly.
Although Tartar Sauce is relatively high in fat, it is high in nutrients like vitamin K and polyunsaturated fats, which may support bone and heart health. Because this sauce is usually consumed in small quantities, and for most people it is not a part of their regular diet, it may not play a substantial role in overall health.
Top Tip From the Chef
Avoid overmixing the mayonnaise as you might end up with a runny and messy tartar sauce. Whisk the ingredients gently, until all nicely combined.
I hope you enjoy the process of making this creamy and tangy sauce as much as you enjoy eating it!🙂
Bon appétit! / Afiyet Olsun!
Tartar Sauce with Capers
- 200 g mayonnaise
- 1 cornichon (finely chopped) (approx 40 grams)
- ½ banana shallot (finely chopped)
- 20 g capers (finely chopped)
- 2 tablespoon parsley (finely chopped)
- 1 tablespoon dill (finely chopped)
- ½ teaspoon lemon juice
- pinch of salt
- 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 flavours develop.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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