Homemade Tartar Sauce
Creamy homemade tartar sauce made with mayonnaise, pickles, capers, lemon, and Dijon mustard.
Servings: 8 servings
Ingredients
Ingredients
- ?8 ounces 225 gmayonnaise
- ?6 mini picklesdiced – or pickle relish
- ?1 shallotor 1/2 red onion – finely diced
- ?3 teaspoonscapers
- ?1 lemonjuiced
- ?1 teaspoondijon mustard
- ?1/2 teaspoonsalt
- ??teaspoonground black pepper
Instructions
Instructions
- Finely dice the 6 mini pickles and the 1 shallot (or ½ red onion). Roughly chop the 3 teaspoons capers if you prefer smaller pieces. Cut the 1 lemon in half and have it ready to juice.
- In a medium bowl add 8 ounces (225 g) mayonnaise.
- Add the diced pickles, diced shallot (or diced ½ red onion), chopped capers, the juice of 1 lemon, 1 teaspoon Dijon mustard, ½ teaspoon salt, and 1 teaspoon ground black pepper to the mayonnaise.
- Whisk or stir gently until the mixture is evenly combined, taking care not to overmix (vigorous mixing can cause mayonnaise to become runny).
- Taste and adjust seasoning if needed (more salt, pepper, or lemon juice), keeping only the listed ingredients.
- Cover and refrigerate the tartar sauce for at least 30 minutes to let the flavors meld. Stir once before serving.
- Serve chilled.
Equipment
- Medium Bowl
- Whisk or Spoon
- Knife
- Refrigerator
Notes
Whether you’re using homemade or store-bought mayonnaise, don’t overmix it. This can make it runny and separate.
Feel free to add more or less pickles, relish, or capers to suit your taste.
Add fresh herbs such as chives, parsley, or dill if you have them.
It’s best to let the tartar sauce chill in the fridge for at least half an hour before serving. This allows the flavors to blend.
Store the tartar sauce in an airtight container in the fridge for up to a week.
Feel free to add more or less pickles, relish, or capers to suit your taste.
Add fresh herbs such as chives, parsley, or dill if you have them.
It’s best to let the tartar sauce chill in the fridge for at least half an hour before serving. This allows the flavors to blend.
Store the tartar sauce in an airtight container in the fridge for up to a week.