Tartar sauce is a creamy, tangy condiment traditionally paired with seafood, especially fried fish, shrimp, and crab cakes. It’s a delicious blend of mayonnaise, pickles, and spices, which adds a flavorful kick to your dishes. Whether you’re hosting a casual family dinner or a special seafood feast, tartar sauce is a must-have sidekick. With just a few simple ingredients, you can make this easy, homemade sauce that will elevate your meal in no time.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Side dish | American | Easy | 8 | 5 minutes | 0 minutes | 50 |
Equipment Needed
To make tartar sauce, you don’t need any fancy kitchen tools. Here’s a list of the essentials:
- Mixing Bowl: A medium-sized bowl to combine all your ingredients.
- Whisk or Spoon: To mix and blend the ingredients well.
- Measuring Cups and Spoons: To ensure you’re adding the right amounts of each ingredient.
- Knife: To chop the pickles and herbs finely.
Ingredients
Making homemade tartar sauce is simple and requires only a few ingredients:
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped pickles (or dill relish)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (optional)
- 1 teaspoon capers (optional)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Follow these simple steps to make tartar sauce from scratch:
- Prepare Ingredients: Chop the pickles and parsley (if using). Measure out the other ingredients.
- Combine: In a medium bowl, mix together mayonnaise, Dijon mustard, lemon juice, chopped pickles, parsley, and capers.
- Season: Add garlic powder, salt, and pepper to taste. Stir everything together until smooth and well combined.
- Chill: Let the tartar sauce sit in the fridge for about 30 minutes before serving. This helps the flavors meld together.
Essential Note
For an extra creamy and flavorful sauce, use high-quality mayonnaise, as it serves as the base. If you like your tartar sauce with a bit more tang, feel free to add an extra squeeze of lemon juice or a touch more mustard.
