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Abdul Rehman

Homemade Tartar Sauce Recipe

A creamy, briny tartar sauce recipe built on real dill pickles, capers, Dijon mustard, and fresh lemon juice. Ready in 10 minutes, better after 30 minutes of chilling, and noticeably fresher than anything from a jar.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Course: Condiment / Sauce
Cuisine: American / European
Calories: 190
Ingredients Method

Ingredients
  

  • 1 cup 240g full-fat mayonnaise
  • 3 tablespoons finely chopped dill pickles about 2 medium pickles
  • 1 tablespoon capers drained and roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely sliced chives
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon white pepper

Method
 

  1. Finely chop the dill pickles to approximately 3mm pieces. Roughly chop the drained capers.
  2. Combine the mayonnaise, pickles, capers, lemon juice, Dijon mustard, fresh dill, and chives in a medium bowl. Stir with a spoon until evenly combined.
  3. Season with salt and white pepper. Taste and adjust: add more lemon juice for brightness, a pinch of salt if flat, or a splash of pickle brine for extra acidity and brine without thinning the sauce.
  4. Cover and refrigerate for at least 30 minutes before serving. Store in a sealed jar in the fridge for up to 5 days.