Homemade Tartar Sauce with Pickle Relish
This tartar sauce is the kind I make when I want a bright, punchy condiment without reaching for a jar. It lives in the fridge and elevates simple fried fish, shrimp, or even roasted vegetables. The pickle relish and capers give it that classic briny crunch while fresh dill and lemon keep it lively.
It comes together in one bowl and a few precise measurements. No complicated emulsions or long waits. Still, a short rest in the fridge helps the flavors mellow and marry, so plan ahead if you’re serving it with a meal.
I’ll walk you through the exact ingredients and steps used, then share swaps, setup tips, and how to store it so it stays bright for days. Practical, tested, and easy to tweak to your taste.
What’s in the Bowl
Think creamy mayo, a touch of mustard, crunchy relish, briny capers, grated onion, fresh dill, and lemon to finish. Everything plays a specific role: mayonnaise for texture, relish and capers for contrast, onion for backbone, dill for the fresh herbal note, and lemon and sugar to balance.
Ingredients
- 1 cup mayonnaise (such as Hellmann’s or Duke’s) — the creamy base; use a full‑fat mayo for best texture.
- ¼ cup sweet and/or dill pickle relish (lightly but not completely drained—leave just a little bit of liquid) — gives crunch and tang; don’t fully drain or the relish will be dry.
- 1 tablespoon grated yellow or sweet onion (I use Vidalia) — adds sharpness and depth; grating keeps the texture fine and distributes flavor evenly.
- 1 tablespoon chopped brined non‑pareil capers, drained — briny pops of flavor; drain to avoid excess liquid.
- ½ teaspoon Dijon mustard — balances richness with a touch of sharpness and rounds the flavor.
- ½ to 1 tablespoon chopped fresh dill — fresh herb brightness; start with ½ tablespoon, add more if you want a stronger dill note.
- ½ to 3 teaspoons freshly squeezed lemon juice (added to taste) — acidity to brighten and lift the sauce; add slowly and taste.
- ½ to 1 teaspoon granulated sugar (optional, added to taste) — softens the sharpness and rounds flavors if desired.
- Kosher salt and freshly ground black pepper (to taste) — season carefully; the relish and capers already contribute salt.
From Start to Finish: Homemade Tartar Sauce with Pickle Relish
- Prep the ingredients: grate enough yellow or sweet onion to measure 1 tablespoon; chop enough fresh dill to measure 1/2 to 1 tablespoon; lightly drain the sweet and/or dill pickle relish so a little liquid remains; drain the brined non‑pareil capers.
- In a medium bowl, combine 1 cup mayonnaise, 1/4 cup lightly drained pickle relish, 1 tablespoon grated onion, 1 tablespoon drained chopped capers, and 1/2 teaspoon Dijon mustard.
- Add 1/2 tablespoon of the chopped fresh dill to the bowl and stir everything until evenly combined.
- Taste and adjust seasoning: add 1/2 to 3 teaspoons freshly squeezed lemon juice to taste, 1/2 to 1 teaspoon granulated sugar if you want a touch of sweetness, and up to the remaining dill (to total 1/2 to 1 tablespoon). Season with kosher salt and freshly ground black pepper to taste — add salt sparingly because the relish and capers are already salty. Stir and re‑taste after each addition.
- Cover the tartar sauce and refrigerate for at least 1 hour (preferably 2–4 hours or overnight) to let the flavors meld.
- Store tightly covered in the refrigerator for 5–7 days. Serve chilled with your favorite seafood dishes or vegetables.
What You’ll Love About This Recipe
It’s fast and forgiving. A single bowl, minimal tools, and a short wait give you a sauce that tastes far better than most store-bought versions. The texture is balanced — creamy but with little pops of relish and caper — and the flavor layers: savory mayo, briny capers, sweet-sour relish, sharp onion, and bright dill and lemon.
You can dial it up or down easily. Want it tangier? Add another teaspoon of lemon. Prefer more herb? Stir in the remaining dill. The instructions explicitly guide you to taste and adjust, so you never overdo any one element.
Swap Guide
- Mayo: If you prefer a lighter texture, swap half the mayo for plain Greek yogurt — the recipe will be tangier and less rich.
- Relish: Use sweet relish for a sweeter finish or dill relish for a brighter, herbier result. The recipe calls for lightly drained relish — keep a little liquid for flavor.
- Capers: If you’re out of capers, a tiny squeeze of green olive brine will add salt and brininess, but use sparingly.
- Dill: Fresh dill is recommended; dry dill won’t provide the same fresh lift (reduce quantity if you use dried).
- Onion: Yellow or sweet onions are recommended. If you prefer a milder onion note, rinse the grated onion briefly and pat dry.
Setup & Equipment
- Medium mixing bowl — big enough to stir comfortably.
- Grater or microplane — for the onion.
- Sharp knife and cutting board — for chopping dill and capers if needed.
- Measuring spoons and measuring cup — for accurate flavors.
- Spoon or small whisk — to combine the sauce thoroughly.
- Container with tight-fitting lid — for chilling and storing.
Don’t Do This
- Don’t over-drain the relish. Removing all liquid makes the relish dry and dulls the flavor.
- Don’t add a lot of salt up front. The relish and capers are salty; taste before seasoning with kosher salt.
- Don’t skip the resting time. While you can eat it immediately, resting in the fridge for at least an hour gives the best flavor integration.
- Don’t freeze tartar sauce. Mayo-based sauces separate and turn watery when frozen.
Seasonal Serving Ideas
Spring: Serve chilled tartar sauce with beer-battered asparagus or a platter of pan-seared halibut. The fresh dill pairs beautifully with new-season vegetables.
Summer: Use it as a dip for grilled shrimp skewers or spread it on a cold fish sandwich made with leftover grilled fish. The lemon and dill cut through summer richness.
Fall and Winter: Spoon it over fried cod or crispy fish cakes. The briny, herbaceous sauce brightens hearty, warm preparations.
Author’s Commentary
I make this version more often than not. It’s a reliable base — mild and accessible, but with enough character to stand up to fried food. I lean on the capers and relish for texture and salt, and I always add the lemon slowly. There have been times I’ve made a double batch for a seafood dinner and stashed the rest in a chilled container; it keeps well for the 5–7 day window in the fridge.
If you like a looser, pourable sauce for drizzling, stir in a teaspoon or two of milk or even a little pickle juice to reach the desired consistency. If you want a sharper profile, add a touch more Dijon. Small changes make a big difference, so taste as you go.
Keep It Fresh: Storage Guide
Store the sauce in an airtight container in the refrigerator. The recipe’s source guidance is clear: keep tightly covered and use within 5–7 days. Label the container with the date you made it so you don’t lose track.
Do not freeze. Mayo-based sauces separate and become watery and grainy when frozen and thawed. If the sauce begins to smell off or shows any mold, discard it immediately.
Quick Q&A
Q: Can I make this ahead? A: Yes. Make it the day before for best flavor. Refrigerate for at least 1 hour, preferably 2–4 hours or overnight, as the instructions advise.
Q: Is the sugar necessary? A: No. The ½ to 1 teaspoon granulated sugar is optional — it helps balance acidity if the sauce tastes too sharp, but many people skip it entirely.
Q: Can I omit the onion? A: You can, but the grated onion contributes subtle depth. If you omit it, consider a pinch of finely minced shallot as an alternative.
Q: How salty will it be? A: It can be salty because of the relish and capers. Add kosher salt sparingly and taste before adding extra.
The Takeaway
This Homemade Tartar Sauce with Pickle Relish is straightforward, bright, and adaptable. It’s built on a simple, measured base and encourages tasting and small adjustments so the final sauce suits your palate. Make it ahead, let it rest, and keep it chilled — it’ll be ready to improve any seafood or vegetable dish for almost a week.
Follow the exact ingredient list and steps above for a reliable result, then tweak lemon, sugar, and dill to make it your own. Simple tools, one bowl, and a little time produce a sauce that outshines most jars on the shelf.
Homemade Tartar Sauce with Pickle Relish
Ingredients
Equipment
Method
- Prep the ingredients: grate enough yellow or sweet onion to measure 1 tablespoon; chop enough fresh dill to measure 1/2 to 1 tablespoon; lightly drain the sweet and/or dill pickle relish so a little liquid remains; drain the brined non‑pareil capers.
- In a medium bowl, combine 1 cup mayonnaise, 1/4 cup lightly drained pickle relish, 1 tablespoon grated onion, 1 tablespoon drained chopped capers, and 1/2 teaspoon Dijon mustard.
- Add 1/2 tablespoon of the chopped fresh dill to the bowl and stir everything until evenly combined.
- Taste and adjust seasoning: add 1/2 to 3 teaspoons freshly squeezed lemon juice to taste, 1/2 to 1 teaspoon granulated sugar if you want a touch of sweetness, and up to the remaining dill (to total 1/2 to 1 tablespoon). Season with kosher salt and freshly ground black pepper to taste — add salt sparingly because the relish and capers are already salty. Stir and re‑taste after each addition.
- Cover the tartar sauce and refrigerate for at least 1 hour (preferably 2–4 hours or overnight) to let the flavors meld.
- Store tightly covered in the refrigerator for 5–7 days. Serve chilled with your favorite seafood dishes or vegetables.
Notes
Relish:
Depending on how sweet vs. savory you like your Tartar Sauce, you can use all dill pickle relish, all sweet relish, or a 50/50 combination of the two (my family’s favorite).
Onions:
Sweet onion, like Vidalia, will add a milder onion flavor to the sauce. Yellow onion will be a bit sharper and more savory. Grate the onion on a microplane or the large holes of a box grater.
Dill, Lemon Juice, and Sugar:
I’ve given a range for these ingredients because the amount you need will vary based on the type of relish you’ve used (dill vs. sweet, as well as flavor variations between brands) and your personal sweetness/tanginess preferences.
Start with the smaller amounts listed of these ingredients and adjust as needed—it’s always easier to add more when seasoning than to take away!
