Pin it
This revamped condiment puts a unique spin on traditional tartar sauce, turning ordinary mayo into a zesty, rich topping that elevates seafood dishes to new heights. Every component works together for perfect flavor harmony - the crunchy pickles, the vibrant herbs, all blending beautifully.
I've made this sauce countless times and found that cutting the pickles by hand instead of blitzing them in a processor gives you the best texture - you'll get delightful little chunks of pickle in each mouthful.
Complete Ingredients Guide
- Mayonnaise: Full-fat traditional mayo works best
- Dill pickles: Pick kosher dills for optimal taste
- Fresh herbs: Look for vibrant dill or parsley without any yellow spots
- Lemon juice: Only use juice you've squeezed yourself
- Onion: Go with yellow or sweet varieties, chopped super tiny
- Sugar: Add just a pinch to cut through the sour notes
Pin it
Simple Preparation Steps
- Pickle preparation:
- Make sure pickles are well drained. Chop them small but not mushy. Squeeze between paper towels. Try to cut pieces similarly. Skip the food processor.
- Herb preparation:
- Cut off the woody stems. Chop your herbs right before you mix. Do your measuring after chopping. Set aside some for garnishing. Blot if they're wet.
- Mixing technique:
- Use mayo that's not cold from the fridge. Mix in other stuff bit by bit. Stir carefully without overmixing. Sample and tweak as needed. Give it time to blend flavors before using.
After trying so many versions of this sauce, I've noticed that better ingredients really do make better tartar sauce. When you use proper mayo and garden-fresh herbs, you turn a basic sauce into something truly special.
Fantastic Make-Ahead Option
This sauce gets even better overnight:
- Keeps well for nearly a week when refrigerated
- Tastes better as flavors combine and settle
- Take it out of the fridge 15 minutes before using
- Keep in a container with tight seal
Tasty Variations
Switch things up with these easy tweaks:
- Throw in some capers for extra tang
- Mix in minced fresh garlic for kick
- Switch between different pickle types
- Try swapping herbs for variety
Fixing Common Problems
Too runny: Squeeze pickles more before adding. Too thick: Add a tiny splash of pickle juice. Too sour: Put in a bit more sugar. Too flat: Sprinkle in extra pepper or lemon juice.
Pin it
I've spent so long getting this recipe just right, and I've learned that balance matters more than anything. The way the smooth mayo base supports the zingy pickle chunks while those fresh herbs add brightness makes for the ultimate seafood partner. Whether you're dunking fish fingers or topping a crab cake, you'll see that making this tartar sauce from scratch is always worth your time, even though it takes so little effort.
Frequently Asked Questions
- → How long does it stay good in the fridge?
- It lasts up to a week in a sealed container, kept cold.
- → Can I swap fresh herbs for dried ones?
- You can, but fresh tastes better. Use a third of the amount if using dried.
- → What's the best mayo choice?
- Go for real, full-fat mayo to get the best flavor and texture.
- → Can I skip the sugar?
- Sure, but just a pinch smooths out the pickles’ sourness.
- → Will sweet pickles work?
- Stick with dill pickles for the proper tangy taste.