Homemade Tartar Sauce Recipe (5 Minutes!) – Best Seafood Dipping Sauce, Keto & Gluten-Free

Classic tartar sauce is a creamy, tangy condiment made from mayonnaise, chopped pickles or relish, lemon juice, and fresh herbs (dill or parsley). Many recipes add capers, Dijon mustard, onion/garlic powder, or a touch of sugar. This homemade version is quick (5–10 minutes), customizable, and perfect with fried fish, shrimp, crab cakes, and fish tacos.

Yes — swap mayo for plain Greek yogurt (half or full-fat) for a tangier, high-protein, lower-calorie sauce. For vegan versions use a quality vegan mayo or mashed avocado for a creamy texture. Keep lemon juice, pickles, and herbs for the classic flavor profile.

Stored in an airtight container, mayo-based tartar sauce keeps well for up to 7 days in the refrigerator. If you substitute with Greek yogurt, use within 4–5 days. Always use clean spoons to avoid cross-contamination and keep the container cold between servings.

Watery sauce can happen if acidic ingredients (lemon juice, pickles) release liquid or if ingredients aren’t emulsified. Fix it by whisking in a teaspoon of mayo or a pinch of xanthan gum for a thicker, stable texture. For best results, drain pickles/capers well and add them last.

Yes — tartar sauce can be keto-friendly when you use full-fat mayo and sugar-free pickles (avoid sweet relish). Swap Greek yogurt to lower calories while keeping low-carb targets. Homemade versions also let you control sodium and remove preservatives often found in store-bought jars.

Finely chopped dill pickles give the classic tang and texture. If you prefer a slightly sweeter profile, use sweet pickle relish but drain it well. For a gourmet touch, add chopped cornichons or capers — they add briny pops that mimic restaurant-style depth.

Absolutely — make it 24–48 hours ahead and refrigerate in an airtight jar. Flavors actually improve after a day. For events, portion into small ramekins and keep cold on ice to maintain food safety. Scale the recipe easily — plan ~2 Tbsp per person as a dipping portion.

Add a teaspoon (or to taste) of sriracha, harissa, or your favorite hot sauce. Finely diced jalapeño or a pinch of cayenne gives subtle heat. For a smoky kick, stir in smoked paprika or a dash of chipotle powder.

Yes — use a high-quality vegan mayo base, add finely chopped pickles, lemon juice, capers, and fresh dill. Naggingly “eggy” notes in traditional tartar sauce are often from mayonnaise, so choose a full-bodied vegan mayo and balance acidity to preserve the classic flavor.

Tartar sauce also shines with roasted vegetables (like Brussels sprouts), crispy tofu, sweet potato fries, fish tacos, crab cakes, and even as a sandwich spread on a fried chicken or turkey melt. It’s versatile — experiment and tell us your favorite pairing!

Use freshly squeezed lemon juice, drain your pickles well, add a small amount of finely chopped capers, and finish with a tiny pinch of sugar to balance acidity. Rest 30–60 minutes in the fridge and serve cold. A little Dijon mustard adds depth and mimics restaurant complexity.

Roughly, 2 tablespoons of classic mayo-based tartar sauce contain ~120–150 calories (mostly from fat). Swap half the mayo for Greek yogurt to lower calories and increase protein.

Plan ~2 tablespoons per person for a dipping portion; for heavy users (fries or lots of fried food) plan 3 Tbsp per person. Multiply the base recipe, keep it chilled in covered containers, and add fresh herbs right before serving for best flavor. Always make fresh within 48 hours for large events.