Homemade Tartar Sauce

There’s not a lot you can say about tartar sauce, other than it tastes pretty darn good on most seafood.

Homemade Tartar Sauce

It’s no newcomer to culinary history either—it’s been found in cookbooks since the early 19th century. It has a mayonnaise base and is traditionally mixed with a pickle relish.

While it tastes great on fancy cuts of expensive fish fillets, it tastes just as good on a deep fried fish stick.

Homemade Tartar Sauce 3

The sons may prefer to slather theirs in ketchup (blech!), but pass me the tartar sauce please.

Since the hubs and I are the only ones who eat it, we were never using a full bottle before the expiration date and since throwing things out/wasting food gives me migraines & makes me twitch, I decided to stop buying it.

It’s so much easier to just mix up a little myself, as needed,  an hour before dinner.

Homemade Tartar Sauce 2

This simple recipe is perfect for dressing up your next fish dish, whether it be for your fried catfish, grilled fish, crab cakes, tuna cakes, or birthday cakes!

Just kidding about the birthday cakes, I think. But totally not judging if you’re into trying that.

Homemade Tartar Sauce
Whip up your own batch of this creamy, dill-ed condiment in a snap!
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  1. 1 cup quality mayonnaise
  2. 2 tbsp lemon juice
  3. 2 to 3 tbsp finely chopped dill pickle, or dill pickle relish
  4. 1 tsp. dried dill weed
  5. 1/4 tsp pepper
  1. Add all the ingredients to a bowl, stirring to completely incorporate. Refrigerate for at least an hour before using.
4 Sons 'R' Us https://4sonrus.com/


Homemade Tartar Sauce Pin

Photos updated 5/29/16

 4 Sons 'R' Us: Homemade Tartar Sauce


10 thoughts on “Homemade Tartar Sauce

  1. I love tartar sauce! My mom used to make one very similar to this when I was growing up and I always used way too much with my fish sticks because I loved it so much! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week

    1. I use dried in this recipe, but you can easily use fresh. I’d start with the same amount of fresh and then taste and go from there.

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