This homemade tartar sauce is a simple, classic condiment that is creamy without being heavy, tangy without being sharp, and balanced enough to let the main dish shine. A short rest in the refrigerator gives everything time to come together, making this one of those sauces that quietly upgrades whatever you serve it with. We love serving it with our homemade fish and chips!
Why This Recipe Works
This homemade tartar sauce works because every ingredient plays a specific role without overcomplicating the sauce.
- Mayonnaise provides a rich, creamy base that carries flavor well and gives the sauce body.
- Dill relish adds brightness and just enough sweetness to balance the briny elements.
- Capers bring a sharp, salty bite that defines classic tartar sauce without overpowering it. Finely chopping the capers keeps the texture smooth and prevents overly salty bites.
- White wine vinegar lifts everything and keeps the sauce from tasting flat
- Whole-grain mustard adds subtle depth and texture instead of heat.
Serving Suggestions
This tartar sauce is best served chilled and works well anywhere you want a creamy, tangy contrast.
- Serve alongside fish and chips as a classic dipping sauce.
- Spread on fish sandwiches or po’ boys.
- Use as a dipping sauce for fried shrimp, salmon patties, or fish sticks.
- Add a small dollop to cold seafood salads for extra flavor and richness.
Storage Tips
Store the tartar sauce covered in the refrigerator for up to 5 days. Stir before serving, as the ingredients can settle slightly over time.
Tartar Sauce
Ingredients
- 3/4 cup mayonnaise
- 3 tablespoons dill relish
- 1½ tablespoons white wine vinegar
- 1½ tablespoons capers, chopped
- 1½ teaspoons whole-grain mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- In a small bowl, add mayonnaise, dill relish, chopped capers, white wine vinegar, and whole-grain mustard. Stir until well combined.
- Season with kosher salt and black pepper. Stir again to incorporate.
- Cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
This recipe was inspired by the Fish and Chips with Homemade Tartar Sauce recipe from iambaker.net
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