An easy homemade tartar sauce using only four ingredients you already have in your kitchen. Add some great taste to that fish dish tonight.
Editor’s Note: Originally Published May 11, 2013. Updated with expanded discussion and re-edited photos.
I broke this out of my Oven Baked Blackened Tilapia post so I could refer to it better from other recipes.
Very nice for what it is. I much prefer this to the commercial variety and can whip this up in a few minutes with pantry staples.
Recipe Notes for Homemade Tarter Sauce
Tartar sauce is a condiment that is generally used for fish. It is mayonnaise frequently with capers, along with gherkins or other varieties of pickles, and lemon juice. Commonly herbs such as dill and parsley are added.
So you can add what you want. I never have capers, so I (and most recipes) skip that. I’m not a big fan of dill but a 1 teaspoon of fresh chopped dill or dill relish.
This tartar sauce would be great with baked or fried fish, and crab or salmon cakes
Related Fish Recipes
For homemade tartar sauce, combine 1/3 cup mayo, 2 teaspoon lemon juice, 1 teaspoon sweet pickle relish and 1/4 teaspoon onion powder. Mix well.
Refrigerate until needed. Better if set for 20-30 minutes.
Homemade Tartar Sauce
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon sweet pickle relish
- 1/4 teaspoon onion powder
- For homemade tartar sauce, combine 1/3 cup mayo, 2 teaspoon lemon juice, 1 teaspoon sweet pickle relish and 1/4 teaspoon onion powder. Mix well.
- Refrigerate until needed. Better if set for 20-30 minutes
- Good with most fish dishes.
- The quality of the ingredients is important.
- If you use dill, fresh is better.
- Should be good refrigerated covered well for about a week.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published May 11, 2013