This creamy, tangy tartar sauce comes together in minutes and tastes far fresher than anything store-bought. Bright citrus, briny capers, and herbs make it a perfect companion for fried fish, crab cakes, or roasted vegetables.
Ingredients
- 1 cup mayonnaise
- ½ cup dill relish
- 1 tbsp capers, rinsed and chopped
- 1 tbsp fresh parsley (or 1 tsp dried)
- 1 small shallot, finely chopped (or ½ tsp onion powder)
- 1 tbsp lemon or lime juice
- 1 tsp lemon or lime zest
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¼ tsp Tapatío hot sauce
- salt & pepper, to taste
- 1 tbsp fresh tarragon (or 1 tsp dried)
- ½ tbsp fresh dill (or ½ tsp dried)
- 1 tsp honey
- ¼ cup crème fraîche or sour cream
Optional Add-Ins
Directions
Mix the Sauce
Whisk together all ingredients in a bowl until well combined.
Chill for at least 1 hour before serving to let the flavors meld.
Notes
Preparation
- Please taste and adjust acidity—add more citrus juice if serving with rich fried foods.
- For a chunkier texture, use whole dill pickles and hand-chop them instead of relish.
- Fresh herbs brighten the sauce significantly, but dried herbs still work well.
Serving Suggestions
- Serve with Beer Battered Halibut, fish sticks, crab cakes, or shrimp.
- Use as a spread for fish sandwiches or grilled chicken.
- Try as a dip for roasted potatoes or fries.
Variations
- Swap dill relish for chopped cornichons for a sharper, French-style flavor.
- Add a pinch of smoked paprika for a subtle smoky note.
- Fold in a spoonful of crème fraîche for a lighter, silkier version.
Make-Ahead & Storage
- Keeps 4–5 days in the refrigerator in an airtight container.
- Stir before serving, as some separation is normal.
- Not suitable for freezing due to the mayonnaise base.