Tartar Sauce Recipe
Make Tartar Sauce Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base mayonnaise
Pickles & relishes
Aromatics & herbs
Seasoning & balance
Finish & optional adjustments
Method
Base mayonnaise
In a medium mixing bowl, combine 1 cup mayonnaise and 1/4 cup plain Greek yogurt (if using). Whisk until smooth and uniform. The yogurt lightens the sauce and adds tang; omit if you prefer full-mayonnaise richness.
Pickles & relishes
Finely chop 1/2 cup dill pickles so pieces are small (about 2–3 mm). If using sweet pickle relish, measure 2 tablespoons. Add both to the mayonnaise mixture and stir to incorporate.
Aromatics & herbs
Rinse and finely chop 1 tablespoon capers, mince about 1 teaspoon shallot, and finely chop 2 tablespoons parsley and 1 tablespoon fresh dill (or use 1 tsp dried dill). Add all to the bowl and mix until evenly distributed.
Seasoning & balance
Add 2 tablespoons fresh lemon juice and 1 teaspoon Dijon mustard to the mixture. Stir, then add 1/2 teaspoon sugar (or honey) to balance acidity. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more sugar for sweetness, or more salt as needed.
Finish & optional adjustments
Chill and marry flavors
Cover the tartar sauce and refrigerate at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Stir again before serving and adjust seasoning if necessary.
Serving suggestions
Serve chilled as a condiment for fried fish, seafood, crab cakes, fish sandwiches, or as a dip for fries and vegetables. Keeps well in an airtight container in the refrigerator for 4–5 days.