Tartar Sauce Recipe
Make Tartar Sauce Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Mix-ins
Seasoning & Finish
Method
Base
- 1
Whisk base together
In a medium mixing bowl, combine 1 cup mayonnaise and 1/4 cup plain Greek yogurt. Whisk until smooth and homogeneous.
- 2
Build the flavor
Add 1.5 tbs fresh lemon juice, 1 tsp Dijon mustard, 1/4 tsp Worcestershire, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp granulated sugar, and the minced garlic clove. Whisk thoroughly to incorporate; taste for initial balance (acidity, salt).
- 3
Optional acid adjustment
If you prefer a slightly sharper tang, add 1/2 tsp white wine vinegar and whisk again. (This ingredient is optional and can be omitted if the lemon provides enough brightness.)
Mix-ins
- 4
- 5
Combine mix-ins with base
Add the chopped pickles, chopped capers, minced shallot, parsley, chives, and dill to the bowl with the seasoned mayonnaise mixture. Stir with a spatula until everything is evenly distributed. Fold gently — avoid overworking; you want small visible pieces of pickle and herbs.
Seasoning & Finish
- 6
Adjust seasoning
Taste the sauce and adjust seasoning as needed: add a pinch more salt (incremental 1/8 tsp), a grind more black pepper, or a squeeze more lemon (1/4 tbs increments) until the balance is bright and slightly tangy with savory depth from the capers and Worcestershire.
- 7
Chill to meld flavors
Transfer the tartar sauce to an airtight container or jar. Cover and refrigerate for at least 30 minutes (preferably 1 hour) to allow flavors to meld. The sauce will thicken slightly as it chills.
- 8
Serve and store
Serve chilled with fried fish, seafood, or as a sandwich spread. Store refrigerated in an airtight container for up to 5–7 days; stir before serving if any separation occurs.