Classic Tartar Sauce Recipe

I love making my own Homemade Tartar Sauce. Combining creamy mayonnaise, tangy dill pickles, a splash of pickle juice and chopped onions, this recipe always brings an explosion of flavor to any dish. The balance of lemon and pepper creates a delightful taste that excites my palate with every bite.

I came across a way to make tartar sauce that blew my mind, and I knew I had to share it. This recipe is my go-to every time I’m in the mood for a quality homemade tartar sauce.

I mix 1 cup of mayonnaise with 1/4 cup of finely chopped dill pickles, about 2-3 in total. Then I add 1 tablespoon of pickle juice and 2 tablespoons of finely chopped onion for that extra kick.

A teaspoon of lemon juice, plus salt and pepper to taste, brings everything full circle. Trust me, once you’ve tried this easy tartar sauce on your baked fish or mahi mahi, you’ll never go back to store bought condiments.

It’s one of those recipes that makes you feel like a pro in the kitchen even when you’re using simple ingredients. You really have to try it to believe how much better your meals can taste with a little homemade flair.

Why I Like this Recipe

1. I love how simple this recipe is, it’s like I just toss together a few basic things I always have in my kitchen – mayonnaise, pickles, onions, and a few spices, which makes it super easy to whip up whenever im hungry.
2. The mix of tangy pickle juice and lemon really gives the tartar sauce a kick that tastes way better than store bought versions. It just makes everything taste fresher.
3. I enjoy the way its textured. The finely chopped pickles and onions give it a bit of crunch even though its mostly smooth, which is a cool twist on regular tartar sauces.
4. I like that after chilling it in the fridge, the flavors get even better over time so every bite tastes a bit more awesome than the last.

Ingredients

• Mayonnaise: Creamy, smooth base loaded with fats that provide richness and mouthfeel.
• Dill pickles: Crunchy and tangy, add fiber, vitamin K, and a bright sour crunch.
• Pickle juice: Offers intense acidity and saltiness that heightens every bite of flavor.
• Chopped onion: Delivers subtle sweetness and a bit of crisp texture, enriching taste.
• Lemon juice: Brings a zesty, fresh tang that brightens and lifts the sauce’s flavor.
• Salt and pepper: Simple seasonings that balance flavors and enhance the overall taste.
• Overall Balance: This tartar sauce blends creamy, tangy, and crisp flavors for a dynamic taste.

Ingredient Quantities

• 1 cup mayonnaise
• 1/4 cup finely chopped dill pickles (about 2-3 pickles)
• 1 tablespoon pickle juice
• 2 tablespoons finely chopped onion
• 1 teaspoon lemon juice
• Salt and pepper to taste

How to Make this

1. Grab a medium bowl and put in 1 cup of mayonnaise.

2. Stir in 1/4 cup of finely chopped dill pickles (about 2-3 pickles).

3. Add in 1 tablespoon of pickle juice.

4. Mix in 2 tablespoons of finely chopped onion.

5. Pour in 1 teaspoon of lemon juice.

6. Stir all the ingredients together really well until it looks smooth.

7. Add salt and pepper to taste and give it another good mix.

8. Taste your sauce and adjust the salt and pepper if needed.

9. Cover the bowl and let the sauce chill in the refrigerator for at least 30 minutes.

10. After chilling, give it one final stir and serve with your favorite fish or as a dip.

Equipment Needed

1. A medium bowl
2. A measuring cup (for 1 cup and 1/4 cup measurements)
3. Measuring spoons (for 1 tablespoon, 2 tablespoons, and 1 teaspoon measurements)
4. A stirring spoon or whisk
5. A chopping board and a knife (for finely chopping dill pickles and onion)
6. A cover for the bowl (plastic wrap or a lid)
7. A refrigerator for chilling the sauce

FAQ

Classic Tartar Sauce Recipe Substitutions and Variations

• If you dont have mayo, you can swap it for some greek yogurt or even sour cream to lighten it up a bit
• Instead of dill pickles try using chopped cornichons or capers for a slightly different tang
• If you’re out of pickle juice, a splash of white vinegar or a bit more lemon juice works pretty well
• For the onion, you can use red onion or even minced shallots since they have a milder flavor
• You could replace the lemon juice with apple cider vinegar which gives a nice, fruity acid kick

Pro Tips

1. Try letting your sauce chill for longer than 30 minutes if you can – this gives the flavors even more time to meld together real nice.
2. When you’re chopping the onions and pickles, go for the fresh ones instead of pre-chopped from the jar since they really amp up the crisp taste.
3. If you’re feeling adventurous, swap out some of the dill pickles for a spicier kinda pickle or even add extra pickle juice to tweak the tang.
4. Make sure you stir it really well after the chill, cuz sometimes the flavors may settle and you wanna give it one more good mix before serving.