There’s nothing quite like a dollop of homemade tartar sauce to take your crispy fish, shrimp, or fries to the next level.

This version is creamy, zesty, and full of flavor—made with real dill pickles, fresh lemon juice, and just the right balance of sweetness and tang.

Once you try this fresh take, you may never go back to store-bought again!

Why You’ll Love This Recipe

5-minute recipe – Quick and no cooking required

Customizable flavor – Adjust lemon, herbs, or pickles to taste

Better than store-bought – Fresher, bolder, and preservative-free

Pairs with everything – From fish sticks to crab cakes and burgers

Stays fresh in the fridge – Make ahead for the week

Only 7 simple ingredients – Most are pantry or fridge staples

What You’ll Need (Ingredient Highlights)

Here’s what brings this creamy tartar sauce to life:

Mayonnaise – The creamy base that holds everything together

Dill Pickles – Finely chopped for crunch and tang

Fresh Dill or Parsley – Brightens the flavor with herbal freshness

Lemon Juice – Adds zippy acidity

Sugar – Just a hint to balance the tang

Black Pepper – For subtle heat

Onion (optional) – Adds depth and savory bite

Pro Tips Before You Start

Use real dill pickles – Avoid sweet relish for a true savory flavor

Finely chop your ingredients – Keeps the texture smooth and spreadable

Fresh herbs are best, but frozen dill or parsley will also work

Let it chill – Flavors meld and improve after 30 minutes in the fridge

Adjust to taste – Add more lemon juice or pickles if you like it tangier

How to Make Homemade Tartar Sauce

Step 1 – Prep Your Ingredients
Finely chop 1 cup of dill pickles and 2 tablespoons of onion (if using).

Mince 1 tablespoon of fresh dill or parsley, and measure the remaining ingredients.

Step 2 – Mix the Sauce
In a medium bowl, add:

1 cup mayonnaise

1 cup chopped dill pickles

1 tablespoon chopped dill or parsley

1 teaspoon lemon juice

1 teaspoon sugar

¼ teaspoon freshly ground black pepper

2 tablespoons onion (optional)

Step 3 – Stir & Adjust
Stir everything together until smooth and well combined. Taste and adjust if needed:

More lemon juice for extra zing

More pickles for extra crunch

A dash of salt if desired (may not be necessary depending on your mayo and pickles)

Step 4 – Chill Before Serving
Cover and refrigerate for 30 minutes to 1 hour to let the flavors meld. Serve chilled.

What to Serve It With

Tartar sauce is incredibly versatile! Try it with:

Fried fish or fish sticks – A classic combo

Crab cakes or salmon patties

Fried shrimp or scallops

Grilled or baked white fish – Like cod, halibut, or tilapia

French fries or sweet potato fries

Sandwiches and burgers – Especially fish sandwiches

Fish tacos – As a creamy topping

Variations / Substitutions

Swap herbs – Use chives, parsley, or even tarragon instead of dill

Add mustard – A small spoonful of Dijon or yellow mustard for extra bite

Make it spicy – Stir in a little hot sauce, horseradish, or cayenne

Make it vegan – Use vegan mayo as the base

Add capers – For a briny boost

Use Greek yogurt – For a lighter version with a tangy twist

Storage & Leftovers

Refrigerate: Store in an airtight container for up to 1 week

Not freezer-friendly: Mayo-based sauces don’t freeze well

Make-ahead: Best flavor develops after 1–2 hours in the fridge

Stir before serving: It may separate slightly as it sits

FAQs

Can I make tartar sauce without pickles?
You can substitute chopped capers, green olives, or relish—but pickles are classic!

Is there a difference between dill and sweet tartar sauce?
Yes! This version uses dill pickles, which keep the flavor savory and zesty. S

weet versions use relish and taste milder.

Can I use dried dill instead of fresh?
Yes. Use 1 teaspoon dried dill in place of fresh or frozen herbs.

How do I make it healthier?
Swap half or all of the mayo for Greek yogurt or a light mayo alternative.

What kind of mayonnaise is best?
Use a full-fat real mayo (like Hellmann’s or Duke’s) for best texture and flavor.

Can I make it ahead of time?
Absolutely. It tastes even better after a few hours in the fridge.

What if my tartar sauce is too thick?
Stir in a teaspoon of lemon juice or pickle juice to thin it slightly.

Final Thoughts

This Homemade Tartar Sauce with Dill is proof that the simplest recipes often taste the best.

With a creamy texture, a pop of lemon, and a hint of sweetness, it’s the perfect companion to anything from fish and chips to shrimp tacos.

Once you try it fresh, you’ll wonder why you ever settled for store-bought.