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This easy tartar sauce takes any seafood from basic to fancy in just a few minutes of work. This rich, zesty topping goes great with everything from fish sticks to crabby patties, giving that extra kick that makes seafood taste amazing.
I whipped up this tartar sauce during a family seafood night when we ran out of the packaged kind. My hubby said it was so much tastier that we haven't bought the bottled type in over 15 years now.
What You Need
- Mayonnaise: Makes the smooth foundation and gives richness to your sauce; grab a decent mayo for top-notch taste
- Dill pickles: Bring that classic zip and crunch that makes tartar sauce special; go for snappy pickles and chop them tiny
- Pickle juice: Adds zing and gets the sauce just runny enough; don't throw it away when your jar's empty
- Minced onion: Gives a nice little kick that works with the creaminess; sweet onions work best for a gentler flavor
How To Make It
- Mix everything together:
- Start with mayo in a small dish as your foundation for the other stuff. Drop in your finely diced dill pickles, making sure they're small enough to spread all through the sauce. Pour some pickle juice in to boost flavor and thin the mayo just right. Last, put in the chopped onion which adds that subtle kick that makes homemade sauce so good.
- Stir it up well:
- With a rubber scraper or regular spoon, blend everything together carefully but completely. Don't forget to scrape around the bowl so every bit of mayo gets mixed in. Keep going until everything's mixed evenly and you can't see any plain mayo spots. It should look creamy with tiny bits of pickle and onion all through it.
- Let it rest in the fridge:
- Put your finished sauce in a container with a lid and stick it in the fridge for at least 2-3 hours. This waiting part matters because it lets all the flavors come together and takes some of the bite out of the onions. The sauce will get a bit thicker in the cold and will taste more balanced and interesting.
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The regular old dill pickle really makes this sauce shine. My grandma always cut them by hand instead of using a blender to keep the texture right. She always said what makes okay tartar sauce into amazing tartar sauce was those little bits of pickle that pop with flavor when you bite them.
Custom Touches
You can change up tartar sauce lots of ways to match what you like. For more depth, try adding a spoonful of fresh cut herbs like dill or parsley. Capers work great if you want more salty pop that goes really well with salmon. A bit of fresh lemon juice makes everything brighter, while a splash of hot sauce adds surprise heat that balances out greasy fried stuff.
Keeping It Fresh
Though this tartar sauce will last about a week in your fridge, it tastes absolutely best between 1-2 days after making it. Put it in a glass jar with a snug lid instead of plastic so it won't pick up weird fridge smells. If it gets too thick while sitting, just mix in a little water or more pickle juice to get it back how you want it.
Ways To Use It
While most folks think of fish and chips, this handy sauce works for way more than just that. Try it with crab cakes, spread on fish sandwiches, or for dipping fried shrimp. If you want something healthier, it's great as dressing on a seafood salad. When we have summer barbecues, I just put out a dish next to the grilled fish so everyone can grab some.
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Try this quick, homemade tartar sauce to perfectly finish off your favorite seafood meals!
Frequently Asked Questions
- → How long does homemade tartar sauce last in the refrigerator?
Your homemade sauce will stay fresh in a sealed container in the fridge for about a week. It actually tastes even better on the second day after all the flavors have gotten friendly with each other.
- → Can I substitute sweet pickles for dill pickles?
You can totally use sweet pickles instead. Just know your sauce will end up much less tangy and quite a bit sweeter. It'll be a different taste, but still good if you like sweeter flavors.
- → What foods pair best with tartar sauce?
This sauce really shines with anything from the sea that's been fried – think fish and chips, crab cakes, fried squid, or crispy shrimp. It's also great smeared on fish sandwiches, used for dipping fries, or added to fish tacos.
- → Can I make tartar sauce without onions?
Sure thing. You can skip the onions completely or throw in some finely chopped chives or green onions instead for a milder taste. Some folks like to add capers as another option for a different flavor twist.
- → Is there a way to make this tartar sauce healthier?
You can make it lighter by swapping some or all of the mayo with Greek yogurt. This cuts down on calories and fat while adding some protein. Light mayo works too if you want a middle-ground option.
- → How important is the chilling time for tartar sauce?
Those 2-3 hours in the fridge really matter. You can use the sauce right away, but it won't taste nearly as good. The magic happens during cooling when all those flavors mix together and get to know each other, creating a much better-tasting sauce.