This is a 3-minute recipe for homemade tartar sauce, a delicious condiment that pairs exceptionally well with fried dishes. A simple recipe with minimal effort.
Using a food processor makes it quick and saves you time, but it can be whipped together in no time without one.
How do you make tartar sauce?
Ingredients:
- Mayonnaise
- Dill pickles
- Onion
- Black pepper
- Lemon – optional
- Fresh parsley
Tools:
- Food processor – optional but recommended
- Chopping board and knife
- A soup bowl or other small bowl & spoon or fork for mixing
- Measuring cups and spoons
Throw pickles and ¼ of a small-medium onion in a food processor and process until it has a “finely chopped” look. This should literally take only a few seconds.
Transfer this mixture in a bowl and add mayo, finely chopped parsley – you can also throw this in the processor when processing pickles and onions. Next, add a pinch of black pepper and a generous squeeze of fresh lemon juice. Mix well.
Give it a taste test and add more pepper or lemon juice if you like.
Serve with anything you like or see the FAQs below for recommendations.
Note: Please see the full printable recipe card at the bottom of this post.
Possible add-ons/variations
- Capers – a little goes a long way
- Mustard – to your taste
- Fresh dill
- Tarragon
- Green olives
Storing:
Keep it in a sealed jar in the fridge!
What goes with tartar sauce?
This condiment goes well with deep-fried foods whether it be appetizers like fried fish, chicken tenders, schnitzel or seafood.
In some European countries this sauce is served with fried cheese and potatoes or French fries.
It is also a tasty addition to baked potatoes.
How long does tartar sauce last?
It should last for 3-4 days when stored properly.
Can I use dried dill?
You could. However, for best results I don’t recommend substituting fresh herbs with dried ones. Use either fresh flat-leaf parsley or dill.
Can I make it without a food processor?
Yes, you can! Simply use a knife to finely chop pickles, onion and parsley and then mix with the rest of the ingredients.
Useful tips
- This homemade condiment tastes best the following day after making it. It will also thicken in the fridge to the perfect consistency.
- While it is a great dip to make ahead you can serve it right away if needed!
- Use either store-bought or homemade dill pickles. Or, try pickle relish as a substitute.
- If you don’t have fresh lemon on hand, don’t worry. Use a tablespoon (or 2) of the pickle juice instead.
- Shallots – If you have these onions on hand, use them.
- I don’t use any salt to make this sauce as it is not needed. You can add some if you like.
More homemade condiments to try:
Homemade Tartar Sauce
Ingredients
- ½ cup pickles , halved (80 grams), see note 1
- ½ cup mayonnaise (120 grams)
- 2 teaspoons fresh parsley , finely chopped, see note 2
- ¼ onion , see note 3
- black pepper to taste
- ½ lemon , juice only, see note 4
Instructions
- In a small food processor process halved pickles and onion until it looks "finely chopped". This will take a few seconds.
- Transfer the mixture in a small bowl and add mayo, black pepper, chopped parsley and a juice from ¼ lemon. Mix well with a spoon. Taste and add more lemon or pepper if you like.
- Refrigerate before serving.
Notes
- Dill pickle relish is a great alternative.
- Use either fresh dill or parsley.
- Instead of a ¼ onion, you can use 1 shallot.
- Use either freshly squeezed lemon juice or pickle juice. Its quantity will depend on your preference. I use ¼ lemon, taste and add more if I feel it is needed.
- This recipe yields 1 cup of tartar sauce. This should serve 4 people.
- This recipe can be doubled easily.
- Store in a sealed jar or airtight container in the fridge. It should keep up to 4-5 days when stored properly.
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