This homemade tartar sauce is creamy, bright, and so much better than anything you’ll find in a squeeze packet. It comes together in about 10 minutes, but its flavor improves after a little time in the fridge, once the shallot mellows and the capers, pickles, and herbs have a chance to settle in.
Classic tartar sauce should lean sharp, savory, and herb-forward. Fresh parsley and chives keep things lively, while dill pickles and lemon juice bring the salty, sunny flavor that makes tartar sauce such a natural match for fried seafood.
What kind of pickles are best for tartar sauce?
Truthfully, whatever pickle you like best will work here. Dill pickles give tartar sauce a sharper, more savory flavor, while bread-and-butter pickles make it a little sweeter. Cornichons work nicely too.
Read Epi’s guide to the best shop-bought dills →
We tasted 11 nationally available pickle brands to find the best kosher dill spear. Did your favorite make its way to the top?
Can I swap the herbs or add other ingredients?
Absolutely. Parsley and chives keep this tartar sauce fresh and balanced, but dill, tarragon, or other tender herbs work beautifully too. You can also stir in a little prepared horseradish for extra bite or add a splash of pickle brine if you like things especially tangy—or want a slightly looser sauce.
What do you serve with tartar sauce?
Tartar sauce is classic with fried fish sandwiches, crab cakes, fried shrimp, and hushpuppies, but it’s also excellent with roasted vegetables or used as a sandwich spread. Try it on grilled pork sandwiches or a “sea dog”—or make a quick batch next time you heat up some frozen french fries.
Recipe information
Total Time
10 minutes
Yield
Makes 2 cups
Ingredients
1
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Need to make a substitution?
Preparation
Whisk 1 small shallot, finely chopped, 1 garlic clove, finely grated, 1 cup mayonnaise, 2 Tbsp. finely chopped drained caper berries or capers, 2 Tbsp. finely chopped pickles, 1 Tbsp. finely chopped chives, 1 Tbsp. finely chopped parsley, 1 Tbsp. fresh lemon juice, 1 tsp. Dijon mustard, and 1 tsp. whole grain mustard in a small bowl to combine. Season tartar sauce with kosher salt and freshly ground pepper.
Do Ahead: Tartar sauce can be made 1 week ahead. Cover and chill.
Editor's note: This recipe was first printed in August 2016; it has been updated for style. Head this way for more of our best recipes with pickles →