Spicy Tartar Sauce Recipe
I make sauces the way I build little comforts: practical, speedy, and with flavors that punch above their weight. This Spicy Tartar Sauce is exactly that — a straightforward mix that brightens sandwiches, fries, and fish without fuss. It comes together in under 10 minutes, then benefits from a short nap in the fridge to come into its own.
There’s a rhythm to it: creamy mayonnaise, chunky sweet pickle relish for texture and sugar, bright lemon juice, a whisper of Worcestershire for depth, and onion powder to round the edges. Fresh dill lifts everything with a green, herbal note. The result is familiar enough to feel like classic tartar, but with a spicy-sweet edge that keeps every bite interesting.
Below you’ll find the exact ingredients and the exact steps I use every time, plus troubleshooting tips, smart swaps, and ways to serve it. No fluff. Just reliable, useful guidance so you can make a jar that’s ready to go whenever you are.
Ingredients at a Glance
- 1 cup mayonnaise — provides the creamy base and emulsifies the sauce; use your favorite brand for flavor you like.
- ¾ cup chunky sweet pickle relish — gives texture, sweetness, and the tang; I like the spicy-sweet Wickles relish.
- 1 tablespoon fresh chopped dill — adds a bright herbal lift; chop just before mixing for the best aroma.
- 1 teaspoon lemon juice — brightens and balances the richness; fresh is best but bottled will work in a pinch.
- 1 teaspoon Worcestershire sauce — brings savory depth and a subtle umami note.
- ½ teaspoon onion powder — rounds the flavor and echoes the onion in the relish without adding texture.
Spicy Tartar Sauce Cooking Guide
- Gather measuring cups/spoons, a medium mixing bowl, a spoon or whisk, and a cutting board/knife for the dill.
- Measure and add the following to the mixing bowl: 1 cup mayonnaise, ¾ cup chunky sweet pickle relish, 1 tablespoon fresh chopped dill, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, and ½ teaspoon onion powder.
- Stir with a spoon or whisk until the mixture is smooth and all ingredients are evenly combined, scraping the sides of the bowl.
- Cover the bowl or transfer the sauce to an airtight container and refrigerate for at least 30 minutes to let the flavors meld.
- Stir the sauce once more before serving; keep refrigerated until ready to use.
Why It Works Every Time
This recipe balances four key elements: fat, acid, texture, and seasoning. Mayonnaise provides the fat and the base that carries flavor. Lemon juice and Worcestershire add acid and umami, which cut through the richness and keep the sauce lively. Chunky sweet pickle relish contributes both texture and contrast — the crunch and sweet-sour bits are essential for what people expect from tartar sauce.
Fresh dill is the small detail that makes the sauce feel made-from-scratch. It lifts and brightens the overall profile in a way dried herbs can’t fully replicate. Onion powder reinforces the relish’s onioniness without changing the sauce’s smoothness.
Finally, resting the sauce in the refrigerator for at least 30 minutes is not optional. That chill time lets the sharp edges round out and the flavors marry. Stir once before serving and you’ll notice the difference — the sauce tastes more cohesive, not splintered.
Smart Substitutions
When you’re missing something in the pantry or want a slight flavor shift, these substitutions still respect the recipe’s intent:
- Mayonnaise — swap for a high-quality light mayonnaise if you want fewer calories; expect a slightly thinner mouthfeel.
- Chunky sweet pickle relish — if you have only dill relish or chopped pickles, use them for a tarter finish; chop larger pickles to keep the “chunky” texture.
- Fresh chopped dill — replace with flat-leaf parsley for a milder, greener note if you don’t have dill on hand.
- Lemon juice — a small splash of extra Worcestershire (taste as you go) will add acidity if no lemon is available, though the citrus brightness will be different.
- Onion powder — a pinch of finely minced shallot or green onion can stand in, but expect a little more texture.
Hardware & Gadgets
You don’t need specialized tools for this sauce. Use the essentials and you’ll be fine:
- Medium mixing bowl — room to stir and scrape easily.
- Spoon or whisk — a whisk gives a silkier texture; a spoon is fine if you prefer a chunkier result.
- Measuring cups/spoons — to keep ratios consistent.
- Cutting board and knife — for chopping the fresh dill neatly.
- Airtight container or jar — for refrigeration and transport; a jar with a lid is perfect for shaking and serving.
What Not to Do
There are a few missteps that will blunt the sauce’s potential.
- Don’t skip the chilling step. Serving immediately after mixing leaves the flavors disjointed.
- Don’t overload with extra lemon or Worcestershire at first. Add cautiously and taste; both are potent and can overwhelm the mayo’s balance.
- Don’t overwork fresh dill — chop gently and just before mixing. Bruising herbs releases bitter notes.
- Avoid using watery or very runny relish. It thins the sauce and dilutes flavor; drain excess liquid if necessary.
Dietary Swaps & Alternatives
If you need dietary adjustments, here are reliable approaches without changing the character of the sauce too much:
- Dairy-free: This recipe is naturally dairy-free as written, since it uses mayonnaise. Use your preferred egg-free or vegan mayonnaise to make it vegan-friendly.
- Lower fat: Use a reduced-fat mayonnaise or a blend of half mayonnaise and half plain, thick Greek-style yogurt for a tangier, lighter sauce.
- Lower sugar: Choose a low-sugar relish or rinse a regular relish lightly to remove excess syrup; then drain well to keep the same texture.
- Herb-free: If you must avoid dill, a small amount of finely chopped celery leaf or parsley can add freshness without changing allergens.
Testing Timeline
Here’s what to expect when you make and test this sauce:
- Prep time: about 5–10 minutes to measure, chop dill, and combine ingredients.
- Rest time: refrigerate for at least 30 minutes so flavors meld (this is the crucial step).
- Hold time: stir and taste after 30 minutes. Flavor continues to integrate over the next few hours, so it’s fine to make it first thing in the morning for an evening meal.
- Peak flavor: usually within 1–4 hours after refrigeration, when the herbs, relish, and seasonings settle into the mayo.
Keep It Fresh: Storage Guide
Store the sauce in an airtight container in the refrigerator. Because it’s mayonnaise-based and includes fresh herb and relish, follow safe storage practices:
- Refrigerate immediately after mixing or after each use.
- Use within 3–5 days for best flavor and safety; smell and appearance will change first if it’s gone bad.
- Do not freeze. Freezing will change the texture and separate the emulsion.
Frequently Asked Questions
Can I make this ahead? Yes. Make it the day before for best melding, but give it at least 30 minutes if you’re in a rush.
How spicy is it? This version isn’t aggressively hot — the “spicy” note mainly comes from the spicy-sweet relish I prefer. If you want more heat, fold in a little hot sauce or minced fresh chili to taste.
Can I use dried dill? You can, but use less — dried herbs are more concentrated and won’t deliver the same fresh lift. Start with a small pinch, stir, and taste.
Can I scale the recipe? Yes. Keep the ratios similar and taste as you go, especially when scaling flavorings like lemon juice and Worcestershire.
What if my relish is very sweet? Drain some of the syrup or choose a less-sweet relish. You can also add a touch more lemon juice to balance the sweetness.
Bring It to the Table
This Spicy Tartar Sauce is a versatile condiment. Use it where you’d normally reach for tartar or a creamy dip:
- Spread it on fish sandwiches, crab cakes, or fish sticks for a fresh, zippy bite.
- Serve as a dip with fries, sweet potato wedges, or vegetable sticks.
- Spoon over grilled or pan-seared white fish as a finishing sauce.
- Use it in place of mayo on burgers or tuna melts for an extra layer of flavor.
Make a batch, keep it chilled, and you’ll have an easy, reliably good sauce ready whenever dinner needs a quick lift. It’s simple to assemble, forgiving to tweak, and always a crowd-pleaser.
Spicy Tartar Sauce Recipe
Ingredients
Ingredients
- 1 cupmayonnaiseyour favorite brand
- 3/4 cupchunky sweet pickle relishI like the spicy-sweet Wickles relish.
- 1 tablespoonfresh chopped dill
- 1 teaspoonlemon juice
- 1 teaspoonWorcestershire sauce
- 1/2 teaspoononion powder
Instructions
Instructions
- Gather measuring cups/spoons, a medium mixing bowl, a spoon or whisk, and a cutting board/knife for the dill.
- Measure and add the following to the mixing bowl: 1 cup mayonnaise, ¾ cup chunky sweet pickle relish, 1 tablespoon fresh chopped dill, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, and ½ teaspoon onion powder.
- Stir with a spoon or whisk until the mixture is smooth and all ingredients are evenly combined, scraping the sides of the bowl.
- Cover the bowl or transfer the sauce to an airtight container and refrigerate for at least 30 minutes to let the flavors meld.
- Stir the sauce once more before serving; keep refrigerated until ready to use.
Equipment
- Measuring Cups
- Measuring Spoons
- Medium mixing bowl
- Spoon
- Whisk
- Cutting Board
- Knife
- Airtight container
Notes
You can use any sort of pickle relish you like. The chunkier the better! I always look for a spicy-sweet variety to give the tartar sauce that little extra something.
Keep homemade Tartar Sauce in an airtight container in the fridge for up to
2 weeks
.
The flavors get even better as they sit together, so this sauce is perfect to make ahead at least a day or so before you serve.
