Tartar Sauce

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

Optional Add-Ins

• 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

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.