Easy Tartar Sauce Recipe
This homemade tartar sauce recipe with relish is creamy, tangy, and full of dill flavor. It’s perfect on all your favorite fish dishes!
So, fun fact. I haven’t always liked tartar sauce.
The store-bought stuff and even most restaurant sauces are way too sweet for me.
Several years ago I learned how to make tartar sauce at home and have never looked back.
My recipe is more than just mayo and relish. It’s creamy, tangy, and has lots of dill.
I add a tiny bit of sugar for balance, and there’s a little horseradish, too.
In my opinion, this is the best tartar sauce recipe!
We love it with fish and chips, fish tacos, mahi mahi sandwiches, crab cakes, chicken tenders, and even onion rings and french fries.
It has so many uses that I could spend all day listing them. I’m sure you get the picture!
What you’ll need:
This list is fairly simple. The full recipe with ingredient amounts is further down the page.
- Mayonnaise (not Miracle Whip).
- Dill relish.
- Fresh dill.
- Lemon juice.
- Horseradish.
- Granulated sugar.
- Black pepper.
How to make tartar sauce at home
Start by draining the relish through a mesh sieve and collect the excess liquid in bowl.
After the relish drains, combine it along with the other ingredients in a medium bowl.
If the relish is too thick, stir in a teaspoon or two of the excess liquid that you drained until the sauce reaches the desired consistency.
Use immediately, or store in the refrigerator for later.
Tips when making tartar sauce with relish
- Make sure to drain the relish so the sauce isn’t too thin.
- Be careful with the lemon juice and horseradish. Using too much of either can overpower the sauce.
- Adjust any of the ingredients to your taste.
What does this sauce taste like?
My tartar sauce recipe has a creamy texture, and it’s tangy, briny, and a little bit sour from the lemon juice.
Can I make this as a sweet relish?
Yes, just swap the dill relish for sweet relish and omit the sugar and horseradish.
Does tartar sauce go bad?
Yes, this recipe does go bad. Since this sauce has a mayo base, make sure to get it in the fridge ASAP. It will stay good for about 10 days.
I wouldn’t try to freeze it, though. The mayonnaise doesn’t hold up well to freezing.
If you like this recipe, you may also love
What You’ll Need
- ½ cup dill relish
- 1 cup mayonnaise, not Miracle Whip
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon horseradish
- 1 teaspoon granulated sugar, or more to taste
- ¼ teaspoon black pepper
How to Make It
- Place a mesh sieve over a bowl, and drain the excess liquid from the relish into the bowl. Save the liquid.½ cup dill relish
- In a separate bowl, combine all the ingredients including the drained relish. If the tartar sauce is too thick, stir in a teaspoon or two of the reserved liquid until it reaches your desired consistency.1 cup mayonnaise1 tablespoon fresh dill1 tablespoon freshly squeezed lemon juice1 teaspoon horseradish1 teaspoon granulated sugar¼ teaspoon black pepper
- Use immediately, or refrigerate until ready to use.
How to Store Leftovers
- Place any leftover sauce in an airtight container, and refrigerate for up to 10 days.
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
