Are you tired of the mediocre tartare sauce that you find in stores? Want to take your fish dish to the next level?
Our creamy, delicious, homemade tartare sauce will revolutionise your culinary game. With just a few simple ingredients, you can quickly whip up the perfect accompaniment for any fish dish and never have to settle for store-bought tartare sauce again.
This blog post will show you how to make the best tartare sauce from scratch using simple ingredients and take your seafood meals to new heights. Get ready to impress your taste buds!
How to make Tartare Sauce
We know some of you are eager to start making this mouth-watering tartare sauce, and we have you covered!
We have a step-by-step video tutorial showing you how to make this easy tartare sauce recipe.
However, we highly recommend reading on, as we have some additional tips and tricks to help you make the best tartar sauce possible.
Let's look at the ingredients used in our homemade tartare sauce recipe. It's a straightforward recipe that calls for only a few staple ingredients that you may already have in your pantry or fridge.
The base of our tartare sauce is, you guessed it, mayonnaise! Any brand or homemade mayonnaise would work, and you could opt for a light mayo for a low-fat tartare sauce.
Mayo gives the sauce a creamy, velvety texture that pairs well with fish.
Capers are tiny, round, flavorful flower buds that add a briny and slightly sour taste to the sauce. Baby capers work incredibly well in the tartare sauce, providing that tangy flavour.
However, if you can't get your hands on capers, you could use drained olives for a similar result.
Gherkins, small cucumber-like vegetables with a distinctly sour taste, add a wonderful crunch and flavour.
You may find them in your local grocery store labelled as dill pickles if you are in the US. You could also use cornichons instead.
Dill is a must-have herb in this tartare sauce recipe, adding a fresh and herbaceous taste. Some also prefer adding parsley to the dish, which gives the sauce a more robust flavour profile.
Our recipe calls for fresh lemon juice, providing the sauce with a zesty, bright acidity that balances the creaminess. You could use store-bought lemon juice or add a dash of white wine vinegar to the mix.
A pinch of salt and pepper will add to the flavour.
Adding crushed or minced garlic will give the sauce an extra savoury and pungent taste profile, especially if you're a garlic lover.
A couple of dashes of Worcestershire sauce can add a deeper umami flavour, providing a subtle savoury and sweet taste.
A few drops of Tabasco sauce or any other hot sauce or Dijon mustard can add a delicious kick of heat and spice, which can be especially enjoyable if you're a fan of spicy food.
For extra richness, add a drizzle of olive oil.
Fortunately, making tartare sauce doesn't require any specialised equipment! All you'll need are two kitchen staples:
Use a sharp knife to chop the ingredients, or give them a quick blitz in a food processor.
You'll need a small bowl to mix your ingredients in.
To mix your ingredients together, you'll need a utensil. You can use a fork or a silicone spatula, whichever suits your preference.
Start by chopping the gherkins and capers into tiny chunks. You want them to be small enough to mix into the sauce. Or, if you prefer a chunky sauce, chop them into larger pieces.
Finely chop the fresh dill using a sharp knife. This herb is the star of the show, so be sure to chop it finely enough to release all of its flavours; we find scissors easier than a knife for cutting herbs.
Combine the chopped gherkins, capers, and dill in a small bowl. Add the mayonnaise and lemon juice, and mix all the ingredients until they are well combined.
Cover the bowl with plastic wrap or a lid and place it in the fridge for at least 30 minutes. This will allow the flavours to meld together, creating a delicious and creamy sauce.
Taste your tartare sauce and adjust any seasoning if needed. You may want to add a pinch of salt and pepper or a dash of vinegar to suit your taste.
When ready to serve, stir the tartare sauce to ensure it's evenly mixed. Transfer into a serving dish. Then you're good to go!
This homemade tartare sauce goes well with any fish recipe. Kids will love it as a dip for fish fingers, tuna burgers or crab cakes. Or serve with fish and chips and mushy peas.
Add a dollop of our homemade tartare sauce to smoked salmon blinis for a quick and easy gourmet appetiser.
It also makes a great dressing on salads and boiled eggs too. Here is the full recipe for you to follow.
📖 Step by Step Recipe
- 2 teaspoon Fresh Dill finely chopped
- 2 teaspoon Capers finely chopped
- 1 Gherkin finely chopped
- 150 ml Mayonnaise we used light mayonnaise
- ½ a Lemon juice only
- Finely chop the 2 teaspoon Fresh Dill, 2 teaspoon Capers and 1 Gherkin. You can use a food processor if preferred.2 teaspoon Capers, 1 Gherkin, 2 teaspoon Fresh Dill
- Place 150 ml Mayonnaise in a bowl add the chopped dill, capers, gherkins, and squeeze juice from ½ a Lemon. Add any additional seasonings to your taste.150 ml Mayonnaise, ½ a Lemon
- Mix all the ingredients together using a silicone spatula.
- Cover tightly with cling film, place in the fridge for at least 30 minutes. (this step allows the flavours to soak into the mayonnaise) Remove and mix again.Taste your tartare sauce. You may want to add a pinch of salt, pepper or see the notes for other extras to suit your taste.
- Pour into a serving dish and serve with your favourite seafood or fish recipes.
Optional ExtrasGive your tartare sauce an extra zing with these optional extras! Add crushed or minced garlic for a savoury, pungent flavour. Go for a few dashes of Worcestershire sauce for a deeper umami taste. Spice it up with some Tabasco or hot sauce, or add a hint of heat with dijon mustard. For extra richness, finish it off with a drizzle of olive oil. Enjoy!
More Fish Recipes
This tartar sauce is perfect for adding flavour to your favourite fish dishes or using it as a dip for seafood. Here are some suggestions of what to serve with.
The homemade tartare sauce can be kept in the refrigerator for up to a week when tightly covered in a container or airtight jar.
Tartare Sauce is spelt Tartar Sauce (without the 'e') in the US, so don't be confused by this… It's the same thing. It originated in France and soon spread and gained popularity throughout Europe as a tasty sauce for fish.
It became commercially available in the 1920s when jar sauce became available for those who wanted an easy tartar sauce for their fish dinners. The tartare sauce has a special day; National Tartar Sauce Day takes place on the first Friday after Lent.
Don't forget to check out more of our sauce recipes.