Homemade Tartar Sauce – When the bottled stuff just doesn’t cut it, this ridiculously easy recipe will give you restaurant-quality tartar sauce in just minutes flat!
Have you ever ordered seafood at a restaurant and, much to your delight, it came with the most delicious tartar sauce? I’m talking no-sauce-left-behind good and “Waiter, can I please have some more of that sauce?” good.
Then afterwards, remembering how much you loved tartar sauce with your fish, you purchased a jar at your local grocery store. You were hoping to bring some dignity back to those fish sticks you’re planning on giving the kids.
Later, when you expectantly dip your fish stick in it, you realize it’s just a creamy, disappointing blob and you’re left wondering, “What did they put in that sauce??”
In actuality, homemade tartar sauce is rather easy to make. The bright and superior flavor comes from the fresh lemon juice and green onions. You just can’t bottle fresh!
I also add a little Worcestershire sauce and dijon mustard which adds flavors that pop, especially when compared to the blasé flavor of bottled tartar sauce.
So that’s it – a little chop-chop and mix-mix and you’ve got restaurant-quality tartar sauce. Perfect for adding some dignity to those fish sticks you’re planning on chowing down on with the kids, or a perfect accompaniment for a more sophisticated, grown-ups only, crab cake dinner.
- 1 C mayo*
- ⅓ C sweet relish
- 2 Tbsp finely chopped green onions
- 1 tsp dijon mustard
- 2 tsp lemon juice
- ¼ tsp Worcestershire sauce
- salt and pepper to taste
- Combine all of the ingredients in a bowl and whisk together.
- If the ingredients weren’t refrigerated prior to making, chill the sauce for one hour in the refrigerator before serving. Store in the refrigerator for up to 2 days.
If you like this sauce, you may also like…
Lebanese Garlic Sauce
Avocado Lime Yogurt Dipping Dressing
Homemade Duck Sauce
Michelle says
I like to make my own as well! I’m a sauce snob. LOL This looks really good…I’m excited to try it!
Rachel says
There’s nothing wrong with being a sauce snob!
Chiara says
I am a total Condiment Queen who also has many, many food allergies and sensitivities.
This tartar sauce is unbelievably good!!!
And, just to be clear, this isn’t a response from someone who is thinking that this recipe sounds good.
I made it, and it’s FABULOUS!
Thank you!!!
Rachel says
I’m so happy this worked for you Chiara! I’m so sorry about all the food allergies and sensitivities. I’d find it so frustrating if I reacted to some of my favorite condiments.
Lamb says
I was just sitting down assessing the pantry, fridge, all of the things…remembered the request for fish and chips for to,orrlw evening. “fair enough”, I think. Do my little mis en place…and was stuck…”hm. Need a traditional sauce and don’t see one nor do I see what I need to make one….”. (I, like you ladies/gents am a snob about sauces, so I do rarely have any around u less I’ve made them myself.)
Well. I stumbled across this checklist as I, without a second thought, landed myself on my Pinterest, and, well…check! I had it all. This is SOOOOO very good! It’s a keeper and needs no mucking with unless it’s for the sake of play! I love it, it’s in the fridge, and the family will never want store-bought again:)
Many thanks!
Rachel says
Hi Lamb! Thanks for checking in an letting me know that you enjoyed this recipe so much! The thought of your fish and chips is making me hungry! I think it needs to find it’s way on my menu as well!
Lamb says
:). Just making this again and seeing your reply! I hope you got to have yourself some as well!
Rachel says
Thanks for coming back! 🙂
John W Carrigg says
There is a key ingredient not mentioned here Add some creamed horseradish to taste to any tartar sauce recipe. You will be glad you did.