Homemade Tartar Sauce – Tracked News

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My Homemade Tartar Sauce Recipe will elevate your favorite seafood dishes and couldn’t be easier to make. And I’ve got the secret to making restaurant-quality seafood sauce better than your favorite seafood restaurant.

My creamy tarter sauce only takes a few minutes to make, and once you taste it you’ll never by the jarred variety again.,

close up of golden brown fried shrimp on a white plate with tarter sauce, cocktail sauce and lemon slices

I love fried seafood, and one of the easiest dishes to make is my Restaurant-Quality Crispy Fried Shrimp. I promise they’ll be better than you’re favorite seafood restaurant, and my classic tartar sauce recipe will make the experience even more delicious!

If you prefer cocktail sauce, make sure to check out my recipe for the secret ingredient, you’ll be glad you did.

Ingredients to make tartar sauce

Let’s start by gathering the ingredients we need to make Homemade Tartar Sauce. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Made with simple ingredients

The secret to making exceptional tartare sauce is using both dill pickles (or dill relish) and sweet pickle relish (or sweet pickles). The other ingredients I use to make my creamy tartar sauce is good-quality mayonnaise, lemon juice, Dijon mustard, died dill weed (or fresh dill), shallots, salt, and black pepper.

You can leave the mustard out; it’s not essential, but it will add more flavor to this delicious sauce. But please don’t add Worcestershire sauce or any other seasonings; they aren’t needed.

I like to add a teaspoon of sugar to the sauce as it enhances the flavor, but if your’re not a fan of sugar, you can leave it out.

How to make homemade tartar sauce

Add the mayonnaise, sweet relish, chopped dill pickles, chopped shallots, Dimon mustard, fresh lemon juice, dried dill, salt, sugar, and black pepper to a small bowl.
Whisk the ingredients to combine fully. Cover with plastic wrap or in an airtight container, refrigerated until ready to use.

I know after tasting my easy homemade tartar sauce, you’ll agree it’s the best tartar sauce you ever had and the perfect accompaniment for your favorite seafood dishes.

Recipe FAQ’s

What does tartar sauce taste like?

Tartar sauce has a creamy texture with a tangy and slightly sweet flavor. The tanginess comes from the pickles and lemon juice, while the sweetness often comes from the mayonnaise and sometimes a touch of sugar.

Is homemade tarter sauce better than store bought?

Most definitely, it’s a night and day comparison. And making your own from scratch allows you to customize the ingredients and flavors to your liking.

How long does homemade tartar sauce last.

Since it doesn’t have all the perservatives that store-bought sauce has, homemade tartar sauce should only be kept for 7-10 days. Store refrigerated in a well sealed airtight container.

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Restaurant Quality Tartar Sauce

My Homemade Tartar Sauce Recipe will elevate your favorite seafood dishes and is easy to make using my simple recipe and secret ingredients.

Prep Time10 minutes

Cook Time0 minutes

Total Time10 minutes

Course: condiment, Sauce

Cuisine: American

Servings: 6

Calories: 262kcal

Author: Chef Dennis Littley

Ingredients

1 cup mayonnaise Hellmans, Dukes, or another premium brand.
1 tbsp sweet pickle relish drained – too much liquid will make the relish watery.
1 tbsp dill pickles finely chopped
1 tbsp shallots finely minced
1 tsp lemon juice
1 tsp dijon mustard optional
1 tsp dill weed dried or 1 tbsp fresh dill
1 tsp granulated sugar optional
¼ tsp salt to taste
¼ tsp black pepper to taste

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Instructions

Add the mayonnaise, minced shallots, sweet relish, chopped dill pickle, mustard, lemon juice, dill, black pepper, and salt to a small bowl.
Whisk the ingredients to combine. Taste and reseason if needed.
Cover and refrigerate until ready to use.Keep the tartar sauce refrigerated in a well-sealed container for up to 1 week.

Notes

You can use chopped sweet pickles (bread and butter pickles) instead of the sweet pickle relish and substitute dill relish for the chopped dill pickles.
I like using dried dill but if you want to use fresh dill, double the amount to 2 teaspoons.
I like to add one teaspoon of sugar to the tartar sauce. It’s a natural flavor enhancer, but you can leave it out if you’re watching your sugar intake. Spread over the six servings it has a minimal impact.

Nutrition

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