The Best Homemade Tartar Sauce Recipe: A Simple Mayonnaise, Gherkins and Capers Blend – Here’s How to Make It

The best homemade tartar sauce recipe combines mayonnaise, finely chopped gherkins, capers, lemon juice and fresh herbs, creating a creamy, tangy sauce that pairs beautifully with fish and seafood. Unlike shop‑bought versions, making it yourself allows you to control the flavour, adjust the sharpness and keep ingredients fresh.

Why make tartar sauce at home

Homemade tartar sauce gives you flexibility and freshness that pre‑packaged versions can’t match.

Freshness and control

When you prepare it yourself, you choose every ingredient.

• No preservatives or unnecessary sugar.
• Ability to balance lemon, salt and herbs to taste.

Cost and convenience

Homemade sauces are quick and inexpensive.

• Basic ingredients are pantry staples in most homes.
• Takes less than 10 minutes to prepare.

Essential ingredients for homemade tartar sauce

The classic recipe relies on a small set of simple items.

Mayonnaise as the base

Mayonnaise provides creaminess and body.

• Use full‑fat mayonnaise for a richer flavour.
• Light mayonnaise or yoghurt can be used for a healthier option.

Pickles, gherkins and capers

These give tartar its signature tang.

• Gherkins or cornichons add crunch and acidity.
• Capers contribute a briny, savoury note.

Fresh herbs

Herbs brighten the flavour and balance richness.

• Parsley is the most traditional choice.
• Dill or chives provide variety and a more aromatic finish.

Lemon juice

Acidity is essential for cutting through oiliness.

• Use freshly squeezed lemon juice for best results.
• Lemon zest adds extra fragrance if desired.

Step‑by‑step homemade tartar sauce recipe

This method makes enough for 4–6 servings.

Ingredients list

Gather the following before you begin:

• 200 g mayonnaise
• 2 small gherkins, finely chopped
• 1 tablespoon capers, drained and chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice
• Pinch of salt and black pepper

Method

The process is simple and quick.

1. Combine mayonnaise, gherkins and capers in a mixing bowl.
2. Add parsley and lemon juice.
3. Mix thoroughly until evenly combined.
4. Season with salt and pepper to taste.
5. Chill in the fridge for at least 30 minutes before serving.

Variations on the classic recipe

Small adjustments can create exciting new flavours.

Adding extra herbs

Experiment with different herbs for variety.

• Dill pairs well with salmon and smoked trout.
• Chives add a mild onion flavour.

Spicing it up

A little heat gives tartar sauce a new dimension.

• Add Dijon mustard for depth.
• Stir in a pinch of cayenne pepper or paprika for warmth.

Healthier alternatives

Lighter options reduce fat and calories without losing flavour.

• Replace half the mayonnaise with Greek yoghurt.
• Use olive‑oil mayonnaise for healthier fats.

Best uses for homemade tartar sauce

Once prepared, this versatile condiment enhances many dishes.

With seafood

The traditional pairing remains unbeatable.

• Perfect alongside fish and chips.
• Complements crab cakes, prawns and grilled fish.

Beyond seafood

Tartar sauce is more versatile than many realise.

• Works as a spread in sandwiches and wraps.
• Serves as a dip for roasted vegetables or chips.

Storage tips for homemade tartar sauce

Because it contains fresh ingredients, storage matters.

Refrigeration

Always keep tartar sauce chilled.

• Store in an airtight container in the fridge.
• Best consumed within 3–4 days for freshness.

Avoiding spoilage

Freshness and hygiene prevent food waste.

• Use clean utensils when scooping.
• Discard if the sauce develops an off smell or separates.

Common mistakes to avoid

Simple errors can compromise flavour or texture.

Over‑chopping or under‑chopping

Texture is important.

• Too coarse and the sauce feels chunky.
• Too fine and the sauce loses contrast.

Adding too much lemon juice

Balance is key.

• Excess acidity can overpower the sauce.
• Start with a little and adjust gradually.

FAQs

Here are some questions and answers about homemade tartar sauce recipes.

How long does homemade tartar sauce last?

Homemade tartar sauce typically lasts 3–4 days in the fridge when stored in an airtight container.

Can I freeze homemade tartar sauce?

Freezing is not recommended as mayonnaise tends to separate when thawed, affecting texture.

What is the healthiest way to make tartar sauce?

Using Greek yoghurt or light mayonnaise instead of full‑fat mayonnaise lowers calories and fat content while keeping the sauce creamy.

Do I need capers for tartar sauce?

Capers add briny flavour but can be left out. Extra gherkins or a touch of mustard can substitute.

Can I make tartar sauce without mayonnaise?

Yes, alternatives include yoghurt, sour cream or crème fraîche, though the flavour and texture will be slightly different.

Should tartar sauce be served cold?

Yes, tartar sauce should always be served chilled to maintain freshness and provide a contrast to hot seafood dishes.