By ShowMeStepByStepPublished Updated
Based on a video by Chef James Makinson.
Tartar sauce is one of those condiments that most people buy without thinking twice. But homemade takes about 10 minutes and tastes completely different. Brighter, creamier, more alive. Once you try it fresh, the jarred stuff is hard to go back to.
Chef James Makinson walks through the whole process - from dicing the pickles to folding in the herbs and getting the seasoning right. The base is a quick homemade mayonnaise (egg yolk + oil + a whisk), but you can use good store-bought if you're short on time. What really matters is the quality of your additions: capers, shallot, fresh herbs, and a squeeze of lemon.
This recipe makes about a cup of sauce, which keeps well in the fridge for up to five days. Serve it with fried fish, crab cakes, calamari, or anything that needs a tangy dipping sauce.
That little green bud is a caper - the pickled flower bud of the caper bush. It is what gives tartar sauce its salty, briny pop and cuts through all the richness of the mayo. Chop the capers coarsely so you still get little bursts of flavor as you eat, and do not leave them out. They are the ingredient that makes a homemade batch taste like the tartar sauce at a good seafood restaurant. No capers on hand? Chopped cornichons or a spoonful of the pickle brine will get you close.
Restaurant tartar sauce is thick and velvety, never watery. The texture comes from the mayonnaise base. If you whisk your own from an egg yolk and oil, pour the oil in a thin stream while whisking so it emulsifies into a stiff, glossy mayo before you add anything else. Fold the capers, pickles, shallot, and herbs in at the very end so the sauce stays thick. If it looks loose, chill it for 30 minutes and it firms right up.
At its core it is mayonnaise plus something briny and something acidic. This version folds capers, diced dill pickle, shallot, fresh parsley and dill, a little Dijon, and a squeeze of lemon into a mayo base. The pickles and capers bring the tang, the herbs keep it fresh, and the mayo carries it all.
Both start from mayonnaise, but remoulade leans spiced and often Cajun, tinted pink with paprika, mustard, and sometimes hot sauce or ketchup. Tartar sauce stays pale and bright, built around pickles, capers, and lemon. Tartar is the classic partner for fried fish, while remoulade shows up with crab cakes and po'boys.
Kept in a sealed container in the fridge it holds for about five days. The flavor actually improves after the first 30 minutes as the shallot and herbs mellow into the mayo, so making it a little ahead is a good thing. Do not leave it out at room temperature, since the egg-based mayo spoils quickly.
You can, though capers give it that restaurant-style briny pop. The closest swaps are finely chopped cornichons or a spoonful of the pickle brine, both of which add the same salty tang. Finely chopped green olives work in a pinch too.
It is the classic dip for fried fish and fish and chips, but it goes just as well with crab cakes, calamari, popcorn shrimp, or fish tacos. It also works as a sandwich spread, especially on a fried fish sandwich in place of plain mayo.
Building a full seafood platter? Make a batch of homemade cocktail sauce too - between the two you have a dip for just about every fish and shellfish.
6 steps · about 6 minutes.Check off each step as you go and your progress saves automatically.
Cut your dill pickle lengthwise into planks, then into batons, then across into small cubes. You want a fine, consistent dice - big chunks will throw off the texture. Do the same with one shallot. Secure your cutting board with a damp cloth underneath so it doesn't slide around while you work. Take your time with this - it only takes a few minutes and makes a real difference in the finished sauce.
Pick the parsley leaves off the stems - give them a rinse first if they look dusty. Stack the leaves, roll them into a tight bundle, and slice across with your knife to make fine ribbons. Dill is the more traditional choice here and pairs really well with fish-based dishes; it's harder to find year-round, so flat-leaf parsley is a perfectly solid substitute. Tarragon also works if you want something a little more anise-forward.
Capers are small pickled flower buds from the Mediterranean. They're salty, briny, and go beautifully with fish - which is why they belong in this sauce. Give them a rough chop or leave them whole if they're already small. For the lemon, roll it firmly on the counter first - this breaks down the cells inside and makes it much easier to juice. Cut in half and squeeze through a small strainer to catch the seeds.
Tip
If you've never tried capers before, taste one on its own - they're intensely salty and acidic. That punch of flavor is exactly what cuts through fried fish.
Place an egg yolk in a bowl set on a damp cloth (keeps it steady). Start whisking the yolk, then add oil in a very thin, slow drizzle while whisking constantly. The yolk and oil will emulsify into a thick, creamy mayo. Start slow - add too much oil too fast at the beginning and it'll break. Once you have a good thick base you can add the rest more quickly. You need about 200ml of oil total. Good store-bought mayo works here too if you want to save time.
Once your mayo is thick, add the Dijon mustard and fold it in. Then add all the prepared ingredients - the diced pickles, shallot, capers, and herbs - along with the lemon juice. Fold everything together with a spatula. Taste and season with salt and black pepper. If it needs more punch, add another squeeze of lemon or a touch more Dijon. The sauce should be tangy, rich, and thick enough to coat a spoon without running off.
Scrape the finished sauce into a serving bowl. Taste one more time before serving - adjust salt, lemon, or mustard to balance it out to your liking. The sauce actually gets better after 30 minutes in the fridge as the flavors come together. Covered, it keeps well for up to 5 days. Serve alongside fried fish, fish and chips, crab cakes, calamari, or use it as a dipping sauce for seafood appetizers.
Victorinox
Victorinox Fibrox Pro 8" Chef's Knife
The value chef's knife pros and test kitchens default to. Lightweight, holds an edge, and a non-slip handle. Does 90% of kitchen cutting.
OXO
OXO Good Grips Utility Cutting Board
Non-porous so it resists odors and won't dull your knife, with juice grooves and non-slip edges. The everyday board that just works.
ThermoPro
ThermoPro TP19H Instant-Read Thermometer
One-second reads so you pull meat at the right temperature every time. Waterproof, backlit, and the cheapest way to stop overcooking.
As an Amazon Associate we earn from qualifying purchases. Links on this page may be affiliate links - clicking them and buying doesn't change your price, but helps support ShowMeStepByStep.
Sunday How-To
One short email with the week's best step-by-step guides. Free, no spam, unsubscribe anytime.
Test your knowledge
5 quick questions covering what you just read. No signup, no score saved — just a gut check.
Quick reference
5 questions, answers, and one-line explanations. Tap to expand.
1.What knife technique is chiffonade?
Answer: Rolling leafy herbs and slicing crosswise into thin ribbons
Chiffonade means stacking leaves, rolling them tightly, and slicing crosswise into thin strips.
2.What role do capers play in tartar sauce?
Answer: They add a salty, briny punch that balances the richness of the mayo
Capers are packed in brine so they deliver sharp, salty bursts that cut through the fat in the mayo.
3.What is the folding technique and why does tartar sauce use it?
Answer: Gently combining ingredients with wide spatula strokes to keep the mayo light
Folding blends gently without deflating the emulsion or bruising fresh herbs.
4.Why prepare all the add-ins before making the mayo base?
Answer: Pre-cut aromatics fold in immediately so the mayo is not overworked
Having everything ready means you can fold it all in while the mayo is at peak emulsion.
5.What makes homemade tartar sauce better than bottled?
Answer: Fresh ingredients and adjustable ratios give full control over every flavor element
Fresh pickles, real herbs, and freshly made mayo all have brighter, sharper flavors than shelf-stable versions.
Did this work for you?
Curated theme pages that include this tutorial.
Hand-picked next reads based on the one you just finished.
Pick the categories you want to hear about. Weekly digest of new step-by-step tutorials. No spam, easy unsubscribe.
Send me tutorials about
