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Homemade tartar sauce in a wooden bowl with lemons.

Homemade Tartar Sauce

Author: Larry White
The classic homemade American staple for dipping fried fish and shellfish. This tartar sauce recipe is easy to make and so much better than store-bought.
5 from 10 votes

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Servings: 2.5 Cups
Prep Time: 10 minutes
Cook Time: 0 minutes
Course: Sauce
Cuisine: American

Ingredients 

  • 1 3/4 cups mayonnaise
  • 1/4 cup dill pickle relish or chopped dill pickles
  • 1 tablespoon lemon juice
  • 1 tablespoon plus 1/2 teaspoon chopped fresh dill
  • 3/4 cup finely chopped sweet onion
  • Kosher salt and ground black pepper (to taste)

Instructions

  • Add the mayonnaise, dill pickle relish or chopped dill pickles, lemon juice, fresh dill, sweet onion, salt, and black pepper to a mixing bowl.
  • Using a whisk or large fork, stir by hand until well combined. The sauce should be thick, creamy, and speckled with small pieces of pickle, onion, and dill.
  • Taste and adjust the seasoning with more salt, black pepper, lemon juice, pickle juice, dill, or pickles if needed.
  • Cover and refrigerate until needed. The sauce can be eaten right away, but it tastes better after resting in the fridge for a couple of hours.

NOTES

  • Rest in the fridge: You can use it right away, but the flavors are better if you let it rest for at least 1 hour in the refrigerator.
  • Thicker sauce: For a thicker sauce, place the chopped onions in a towel or cheesecloth and squeeze the liquid out. This will reduce the water content in the sauce.
  • Use a high-quality mayo: This sauce will only be as good as the ingredients used. I recommend using a reputable brand like Dukes, Hellmans, or Kewpie.
  • Elevating the flavors: Adding lemon zest and fresh basil makes this sauce bright and floral.

Nutrition

Calories: 1109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 117g | Saturated Fat: 18g | Polyunsaturated Fat: 70g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 1264mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 156IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!