Tartar Sauce

Name: Tartar Sauce
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup mayonnaise; 2/3 cup dill pickles (minced (see note 1)); 3 tablespoons onion (minced); 1 tablespoon lemon juice; 1 tablespoon dill pickle juice; salt and freshly ground black pepper (to taste)

This tartar sauce is creamy and bright, studded with crunchy minced dill pickles and minced onion, and lifted by a splash of lemon and dill pickle juice for a clean, tangy finish.

It takes about 5 minutes to assemble, makes approximately 1 ¼ cups, and is perfect chilled alongside fried fish, seafood, or sandwiches — make it a day ahead so the flavors mellow.

Why You’ll Love This Recipe

A true no-cook condiment: simple ingredients, bold pickle crunch, and bright acidity combine for a tartar sauce that improves as it rests.

Ready in about 5 minutes with minimal prep — just mince and whisk.
Crunch from the pickles and a hit of lemon keeps the sauce lively against rich fried foods.
Make-ahead friendly: flavors deepen after chilling, and the recipe yields one batch (approximately 1 ¼ cups).

Leftovers keep in an airtight container for up to 3 days in the refrigerator; keep chilled and stir before serving so texture and flavor are even.

Ingredients You’ll Need

1/2 cup mayonnaise: Mayonnaise provides the creamy, rich base that carries the pickles’ flavor and holds the sauce together.
2/3 cup dill pickles, minced (see note 1): Minced dill pickles add crunchy texture and the signature dill-and-brine flavor that defines tartar sauce.
3 tablespoons onion, minced: Minced onion gives a sharp, savory bite and small pieces for texture without overpowering the pickles.
1 tablespoon lemon juice: Lemon juice brightens the sauce with fresh acidity and balances the richness of the mayonnaise.
1 tablespoon dill pickle juice: Dill pickle juice deepens pickle flavor and adds a salty, vinegary note that ties the sauce together.
salt and freshly ground black pepper, to taste: Salt and freshly ground black pepper finish and balance the sauce — use sparingly and adjust to taste.

How to Make It

In a small bowl, whisk together the mayonnaise, minced dill pickles, and minced onion with the lemon juice until the mixture is evenly combined; scrape down the bowl so the pickles and onion are distributed through the sauce.
Season to taste with salt and freshly ground black pepper — the recipe suggests ¼ teaspoon salt and ⅛ teaspoon pepper — then cover and chill until serving time so the flavors meld.

Pickle Choices & Swaps

Crunchy kosher dill pickles are the classic choice for this tartar sauce because they lend firm texture and assertive brine. If you make your own pickles or want a milder sweetness, try sweet gherkins or a spoonful of pickle relish for even distribution.

For more about quick pickles you can keep on hand for this sauce, try the refrigerator pickles recipe: Refrigerator Pickles.

Use crunchy dill pickles for texture; sweet gherkins or relish will soften the sour edge.
Substitute minced capers for part of the pickles for briny tang without extra crunch.
If pickles are very juicy, drain some brine before mincing to avoid thinning the sauce — reserve the juice to add back as needed.

Make-Ahead & Storage

This tartar sauce can be made a day or two ahead — chilling allows the flavors to blend and mellow. One batch of the recipe makes approximately 1 ¼ cups.

Store in a sealed container in the refrigerator and use within 3 days; stir or whisk briefly before serving to recombine any separated liquid.

Cover tightly so the sauce doesn’t absorb other fridge odors.
If the sauce thickens too much after chilling, whisk in a little reserved pickle juice or lemon juice to reach the desired consistency.

Best Uses & Pairings

Tartar sauce is a natural with fried fish, shrimp, and seafood cakes, and it also brightens a grilled or fried sandwich. Try dolloping it on fish tacos, alongside fries, or as a savory spread.

For heartier pairing ideas, this sauce complements stews and bold mains — think a simple bowl of seafood stew or a melty sandwich on the side.

Classic: fried or pan-seared white fish and chips.
Seafood: shrimp, crab cakes, or scallops — try alongside a light seafood stew.
Sandwiches: use as a spread on fish or fried chicken sandwiches for instant tang.

Tips for Success

Pickle texture: For chunkier tartar sauce, hand-mince pickles coarsely; for a smoother texture, pulse pickles and onion briefly in a food processor before folding into the mayonnaise.

Seasoning: Start with the suggested ¼ teaspoon salt and ⅛ teaspoon pepper, then taste after chilling and adjust—acid (lemon or pickle juice) brightens, while extra pickle juice adds briny depth.

Favorite add-ins: Try minced parsley, chives, or dill for fresh herb notes, or add capers, chopped olives, sliced scallions, a squirt of mustard, or a dash of hot sauce for different flavor directions.

Save This Recipe

More recipes to try

Frequently Asked Questions

Yes — substituting some or all of the mayonnaise with Greek yogurt or sour cream yields a tangier, lighter sauce. The texture and flavor will change (more tang and less richness), so taste and adjust lemon and salt as needed.

For a smoother sauce, briefly pulse the pickles and onion in a food processor before mixing into the mayonnaise. For chunkier texture, hand-mince the pickles or chop them coarsely so you keep distinct bites throughout the sauce.

Ready to serve

Keep the sauce chilled until serving so it stays bright and thick; give it a quick stir after refrigeration.

If you’re looking for nearby ideas to serve with this tartar sauce, check the More recipes list above for seafood and sandwich inspiration.

Ingredients

1/2 cup mayonnaise
2/3 cup dill pickles minced (see note 1)
3 tablespoons onion minced
1 tablespoon lemon juice
1 tablespoon dill pickle juice
salt and freshly ground black pepper to taste

Instructions

In a small bowl, whisk together mayonnaise, minced dill pickles, and minced onion with the lemon juice until evenly combined.
Season to taste with salt and freshly ground black pepper (the recipe suggests ¼ teaspoon salt and ⅛ teaspoon pepper); cover and chill until serving time.

Notes

Pickles:I love a crunchy dill pickle (Milwaukee’s brand petite kosher dill pickles, if you can find them). Substitute sweet gherkins or pickle relish to taste, if you prefer that.

Lemon juice:Or substitute lime juice, vinegar, olive juice, or more pickle juice.

Yield:One batch of the recipe makes approximately 1 ¼ cups of tartar sauce.

Storage:Keep the sauce in the refrigerator until you’re ready to eat.

Leftovers:Store any leftover sauce in an airtight container for up to 3 days in the refrigerator.

Make ahead:Can definitely be made a day or two before you need it (the flavors will have more time to blend).

Add-ins:It won’t be classic, but it will still be delicious! Try minced fresh herbs like parsley, chives, or dill. Or try capers, chopped olives, sliced scallions, a squirt of mustard, or a dash of hot sauce.