This homemade Tartar Sauce recipe comes together in a snap with kitchen items on hand and is better than store bought versions. This has lots of flavor and is perfect for when you find that jar at the back of the fridge with a past due date. 🙂
Tartar sauce is a French condiment, typically used on seafood like fried clam strips, fried oysters, fish and chips, fish sandwiches. I especially like them with fish sticks!
It starts with a mayonnaise base and traditionally has finely chopped capers. American versions have gone the route of introducing diced pickles, dill to be exact and it’s what I use as a caper substitute. Tartar sauce also uses lemon juice as well as herbs such as dill and parsley to bump up the flavor.
How to make Tartar Sauce
While you start with mayonnaise, I like to add diced dill pickles instead of capers. Some of the pickle juice is added to thin the sauce, but feel free to use the same amount of lemon juice. Most recipes use a white vinegar with some sugar added, I like to substitute rice wine vinegar and take care of both needs there. It’s a sweetened vinegar and can be found in most markets in the Asian food aisle or vinegar section. I also use it to make my Pickled Red Onions.
Powdered garlic and onion are added as well as salt and pepper. My fresh or dried herbs would be dill or sometimes parsley. That’s it!
Try this also on my:
- Baked Salmon Patties
Tender, flaky Salmon Patties, baked to a golden brown and loaded with fresh vegetables and herbs make a great meal served with lemon and tartar sauce.
- Baked Fish Sticks
Tender, and flaky on the inside, golden brown and crunchy outside, these baked fish sticks are better than fried, easy to make and adults and kids alike LOVE them.
- 1 cup mayonnaise
- 1/2 cup dill pickles diced
- 1 tsp pickle juice
- 2 tsp rice wine vinegar
- 1/2 tsp each garlic and onion powder
- 1/2 tsp dried dill or 1 tbsp fresh chopped
- 1/4 tsp each salt and black pepper
- Mix together in a small bowl until thoroughly combined. Store covered in refrigerator.