Tartar Sauce Recipe

This quick Tartar Sauce Recipe beats anything from a bottle, combining rich, full-fat mayonnaise with the sharp crunch of dill pickle relish and the biting heat of finely minced white onion. A hint of sugar rounds out the acid, creating a creamy, balanced condiment that is the indispensable partner for crispy fried fish or hot french fries.

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Tartar Sauce Ingredients

1 cup Mayonnaise: Use a high-quality, full-fat brand like Duke’s or Hellmann’s. This is the foundation, so quality matters.
2 tsp Dill Pickle Relish: Provides the essential briny crunch and vinegary tang.
3 tsp Minced White Onion: Adds a sharp, savory bite that cuts through the creaminess.
1 tsp Sugar: A small amount softens the harsh edges of the onion and vinegar without making the sauce sweet.

How To Make Tartar Sauce

Prep the Onion: Mince the white onion very finely. You want it the size of confetti or smaller. Large chunks of raw onion will overpower the creamy texture of the sauce.
Combine: In a small mixing bowl, add the mayonnaise, dill pickle relish, minced onion, and sugar.
Stir: Whisk or stir vigorously until the ingredients are evenly distributed and the sugar has dissolved into the mayo.
Chill: Cover the bowl with plastic wrap or transfer to a jar. Refrigerate for at least 30 minutes before serving. Crucial Step: This resting time allows the dehydrated flavors in the onion to bloom and the sugar to meld with the vinegar, creating a cohesive sauce.
Serve: Use generously alongside seafood or roasted vegetables.

Recipe Tips

Relish Choice: Dill relish is traditional for a savory sauce. If you prefer a sweeter, Southern-style tartar sauce, you can swap it for sweet relish or bread-and-butter pickle relish.
Add Ins: For extra flair, stir in a teaspoon of lemon juice, a pinch of fresh dill, or a dash of hot sauce.
Consistency: If you prefer a thinner sauce for drizzling, whisk in a teaspoon of pickle juice from the relish jar.
Mayo Matters: Do not use “salad dressing” (like Miracle Whip) unless you want a very sweet sauce. Real mayonnaise provides the correct savory base.

What To Serve With Tartar Sauce

Fish and Chips: The classic pairing.
Crab Cakes: A dollop on top adds brightness.
Fried Shrimp: Essential for dipping.
Roasted Potatoes: A creamy alternative to ketchup for dipping wedges.

How To Store Tartar Sauce

Refrigerate: Store in an airtight jar or container in the fridge. It will stay fresh for up to 1 week.
Stir Before Use: Liquid may separate slightly after a few days; just give it a quick stir to re-emulsify.
No Freezing: Do not freeze mayonnaise-based sauces; they will break and separate upon thawing.

Tartar Sauce Nutrition Facts

Calories: 90 kcal
Fat: 10g
Carbohydrates: 1g
Sugar: 1g
Sodium: 120mg

Nutrition information is estimated per tablespoon.

FAQs

Can I use red onion?

You can, but red onion has a stronger, sweeter flavor and will turn the sauce pink over time. White or yellow onion is preferred for the classic look and taste.

Is this gluten-free?

Yes, as long as your mayonnaise and relish are certified gluten-free (most are), this condiment is safe for celiacs.

Can I use dried onion flakes?

Yes. If using dried onion, let the sauce sit for at least an hour to ensure the flakes rehydrate fully, or you’ll have crunchy, dry bits in your sauce.

Recipe by LuluCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

kcal

A simple, homemade condiment featuring creamy mayo, crunchy dill relish, and sharp onion—ready in 5 minutes.

Ingredients

1 cup full-fat mayonnaise
2 tsp dill pickle relish
3 tsp white onion, finely minced
1 tsp sugar

Directions

Mince onion until very fine.
Mix mayo, relish, onion, and sugar in a bowl.
Stir until smooth.
Cover and refrigerate for 30 minutes to meld flavors.
Serve chilled.

Notes

Full-fat mayo yields the best texture.
Finely mincing the onion is key to a smooth sauce.
Resting time improves the flavor significantly.