Easy Homemade Tartar Sauce | Best Side for Summer Dishes
When the garden is bursting and dinner often involves something hot and crispy, this easy homemade tartar sauce is always close by. Whether it’s fried zucchini from the garden, salmon patties, or even homemade fish sticks, this creamy dipping sauce brings everything together with its tangy bite and fresh, herby flavor.
One of my favorite memories growing up was riding into town with Grandma. She’d take us to Zips in Deer Park, our small-town drive-in with red trays and salty fries. She loved tartar sauce. We’d always have to ask for extra—she’d stir it into ketchup to make her own fry sauce, and we followed her lead. That was my first taste of how good tartar sauce could be.
Now, making it from scratch takes things to the next level. This version is made with a creamy mayonnaise base, fresh dill, a mix of sweet relish and dill pickles, and just enough Dijon mustard and lemon juice to make the flavors pop. It comes together in minutes, keeps beautifully in the fridge, and tastes far better than the store-bought kind.
Why You’ll Love This Easy Homemade Tartar Sauce
Creamy base with that classic mayonnaise texture
Uses simple ingredients you probably already have
Made with a combination of dill pickles and sweet relish for the best flavor
Adds extra depth with fresh lemon juice, a pinch of dill weed, and a touch of Dijon mustard
Perfect with your favorite seafood recipes—like crab cakes, fish fillets, and salmon patties
Tastes better after it chills, so it’s great to make ahead
Keeps well in an airtight container in the fridge for up to a week
Ingredient Notes and Substitutions
This sauce relies on a handful of pantry and fridge staples, with a few options depending on what you have on hand.
Start with good-quality mayonnaise. I like Best Foods, but if you want to go all-in on homemade sauces, you can absolutely use your own mayonnaise.
To add tang and smooth out the flavor, sour cream or plain Greek yogurt work beautifully. They lighten the texture just enough without making it runny. Light mayo or plain yogurt are great swaps if you’re working with what’s in the fridge.
The flavor base comes from a mix of chopped dill pickles and sweet pickle relish. This combination of dill pickle and sweet gives it the best flavor—just the right balance of sharp and mellow. You could also use all sweet pickles or even chopped bread-and-butter pickles if that’s what you have.
A splash of fresh lemon juice brightens everything up. Bottled works in a pinch, but fresh gives a cleaner taste.
Dijon mustard brings extra depth, and Worcestershire sauce (optional, but recommended) adds a savory layer that really rounds out the flavor.
Fresh onion gives the sauce a little sharpness. Green onion, finely chopped chives, or even a pinch of onion powder will all work.
Finish it off with dill. I usually use dried dill or fresh dill weed from the garden when it’s in season. Even just a pinch brings it all together.
How to Make This Easy Homemade Tartar Sauce
Finely chop your pickles and onion so they blend smoothly into the sauce—this is what keeps it from getting a grainy texture.
In a small bowl, stir everything together until well combined. Taste and adjust the lemon juice, salt, or dill as needed. Letting it chill for at least 30 minutes before serving helps the flavors meld, giving you that classic creamy tartar sauce taste.
For an ultra-smooth version, blend it briefly in a food processor—but I usually just mix it by hand.
Delicious Ways to Use This Tartar Sauce
This easy tartar sauce recipe pairs well with so many dishes—especially in the summer when fried vegetables and seafood are on repeat.
- Spoon over salmon patties, crab cakes, or fish fillets
- Serve with homemade fish sticks or fried zucchini rounds
- Spread on sandwiches or wraps for a creamy, tangy layer
- Use as a dipping sauce for fries, onion rings, or fried green tomatoes
- Stir into egg salad or potato salad for an herby, flavorful twist
It’s also surprisingly good as a quick salad dressing when thinned out with a little extra lemon juice or plain yogurt.
Easy Homemade Tartar Sauce Recipe
Tartar Sauce
Ingredients
- 1 cup mayonnaise
- 1/2 cup chopped dill pickles or sweet pickle relish
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped onion or 1/2 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce optional
- 1/2 teaspoon dried dill or 1 tablespoon fresh dill weed
- Salt and black pepper to taste
Instructions
- Combine all ingredients in a small bowl and stir until smooth.
- Taste and adjust seasoning as needed.
- Chill for 30 minutes before serving.
- Store leftovers in an airtight container in the fridge for up to one week.
Notes
- Pickles vs. relish: You can use all chopped dill pickles, all sweet pickle relish, or a mix. The combo gives a nice sweet-tangy balance.
- Make-ahead friendly: This tartar sauce tastes even better after a few hours in the fridge. If you can, make it the day before.
- Chop fine: For the smoothest texture, make sure your pickles and onions are chopped as finely as possible.
- Too thick? Stir in a splash of pickle juice or lemon juice to thin it out slightly.
- Flavor add-ins: Try a pinch of garlic powder, a splash of hot sauce, or some fresh parsley or chives for variation.
- No fresh dill? Dried dill works great—start with 1/2 teaspoon and adjust to taste.
FAQ
Can I make this tartar sauce without mayonnaise?
You can, though the texture will change. Try using all Greek yogurt or sour cream. It’ll be lighter, but still tasty.
Can I freeze tartar sauce?
No. Because of the mayonnaise and milk products, it won’t thaw well. Keep it chilled and use within 7 days.
What’s the best pickle to use?
We love the combination of chopped dill pickles and sweet relish. You can use dill pickle relish, butter pickles, or even sweet gherkins in a pinch.
Is tartare sauce the same as tartar sauce?
They’re the same thing—“tartare sauce” is just the UK version. The ingredients and flavor are nearly identical.
Storage Tips
Keep your tartar sauce in a glass jar or any airtight container. It stays fresh for about a week in the fridge.
If it thickens slightly in the fridge, just give it a stir before serving. It’s best served cold, so no need to reheat.
There’s something about this sauce that brings me right back to being a kid at Zips
Sticky fingers, salty fries, and a paper cup of tartar sauce mixed with ketchup.
Now, with fresh herbs from the garden and just a few pantry staples, I get to make that same flavor from scratch. And it’s even better.
If you try this recipe, I’d love to know what you served it with. Share your creations with me on Instagram! And if you love homemade sauces, you might also enjoy:
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
