BEST Tartar Sauce

Tartar sauce is such a popular condiment that it’s hard to imagine enjoying fried foods – fried seafood in particular – without it!  This homemade tartar sauce recipe packs such a delicious flavor, it’s simply the BEST!

tartar sauce recipe best homemade

Tartar sauce, from the French sauce tartare, has become such a staple condiment that’s enjoyed in many parts of the world.  It’s easy to whip up on demand because it uses ingredients you likely already have on hand in your pantry and refrigerator.

What Ingredients Are in the Best Tartar Sauce?

For a truly great tartar sauce we need to achieve that perfect balance of piquancy without it being too tart or too sweet.  For that reason I like to supplement some of the mayonnaise with creme fraiche or sour cream for a lighter, fresher flavor and texture along with fresh lemon juice; I also use dill pickles instead of sweet bread-and-butter pickles to avoid the too-sweet flavor you often find in fast food/takeout tartar sauces.

Another great choice is cornichons, which provide an even crunchier texture than dill pickles.  The capers provide that perfect touch of brininess, the Dijon mellows it out a touch, and the parsley adds a hint of fresh pepperiness.  You can also add some fresh chopped dill which pairs superbly with fried fish.

Some other ingredients I like to add on occasion to change things up are finely chopped olives and/or a touch of horseradish. Experiment and find the combination that you like best.

How To Use Tartar Sauce

This tartar sauce is deliciously versatile.  Here are just a few ideas to get you started:

And serve this with our BEST Classic Fish Cakes!

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Tartar Sauce Recipe

To make this tartar sauce all you do is:

  • Stir all the ingredients together in a bowl.
  • Cover and let the sauce chill for at least 2 hours or overnight.  The longer the better because the flavors will intensify.

That’s it!  Enjoy!

tartar sauce recipe best homemade traditional

For more delicious homemade sauce recipes be sure to try our:

Originally published on The Daring Gourmet August 20, 2017

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