Lemon Caper Tartar Sauce
This lemon caper tartar sauce recipe is bright, briny and full of fresh flavor. It comes together in minutes with simple ingredients and tastes far better than anything from a jar. It's a the best way to elevate fried fish or grilled seafood and is so easy to make at home!
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I hate store-bought, pre-packaged tartar sauce. It has to be homemade!
My version of this classic condiment is super briny and lemony thanks to capers, pickles, and plenty of lemon juice and herbs. It's bright and fresh, and so good with all your favorite seafood dishes.
This easy recipe gets mixed up in a matter of minutes, and all of the ingredients can be adjusted to suit your taste or what you have on hand. It's a really forgiving recipe!
Want more classic seafood sauces? Try this velvety beurre blanc, my zesty cocktail sauce, or a spicy Creole remoulade.
Why This Recipe Works
- Creamy, fresh, and far more flavorful than store-bought.
- Takes just a few minutes and one bowl to make.
- Easily adjusted to use whatever pickles, herbs or ingredients you have on hand.
- Perfect with fried seafood, from crab cakes to fish sticks and everything in between.
Lemon Caper Tartar Sauce Ingredients
Mayonnaise - Use a good-quality mayonnaise for the best creamy texture and flavor. The mayonnaise base is the main ingredient and sets the tone for the whole sauce, so avoid miracle whip and other mayo alternatives.
Pickles - Choose high quality dill pickles or cornichons. My homemade refrigerator dill pickles are a great choice! Just avoid using sweet pickles, sweet relish or anything with a lot of sugar. This is a briny, tangy tartar sauce, not a sweet one.
Lemon - Fresh lemon juice and zest add brightness and balance the richness of the mayo. Bottled juice just won't deliver the same pop.
Capers - These briny little bites are essential for that salty, punchy flavor. Caper berries can also be chopped and used.
Shallots - Finely minced for mild onion flavor that doesn't overpower. You can substitute with scallions or red onion in a pinch.
Fresh herbs - Fresh parsley is classic, but dill, basil, tarragon, chives and other soft herbs also work. Use whatever you have on hand.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Small bowl
- Whisk
- Microplane or zester
- Chef's knife
- Cutting board
- Airtight container
How to Make Homemade Tartar Sauce
- In a small bowl, whisk together mayonnaise, minced shallot, chopped pickles, lemon zest, fresh lemon juice, capers, chopped parsley and a pinch of black pepper.
- Taste and adjust the seasoning, adding kosher salt if needed. Let sit for at least 15 minutes to let the flavors meld.
- Transfer to an airtight container and refrigerate until ready to use.
Pro Tip: Letting the sauce rest before serving helps it develop the best flavor.
Tips for Success
- Always taste to adjust seasoning, even after you've let the sauce sit because flavors continue developing.
- Chop the ingredients finely so you get a little bit of everything in each bite.
- Use high-quality, flavorful pickles with good crunch for best results.
Homemade Tartar Sauce Variations
- Swap part of the mayo for full fat Greek yogurt or sour cream for a lighter version.
- Add a teaspoon of Dijon mustard or a splash of white wine vinegar for more acidity.
- Stir in chopped hard-boiled egg for a nod to traditional tartare sauce.
- Spice it up with a dash of hot sauce or finely minced jalapeño.
- Try using your own homemade mayonnaise!
What to Serve with Lemon Caper Tartar Sauce
This zesty, creamy tartar sauce is an essential dip for crispy fried seafood or fish dishes, like these panko fried scallops or this easy panko crusted fish fillets (makes great fish sandwiches) or this beer battered popcorn shrimp.
Try it slathered on a fish sandwich, or serve it alongside my famous Maryland crab cakes or these New Orleans style fish cakes It's also a great dip for fish sticks, salmon patties, or even French fries!
It also makes the perfect accompaniment for these flavorful peel and eat shrimp or these golden, crunchy lobster corn fritters.
How to Store Lemon Tartar Sauce
Store your own tartar sauce in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving. This isn't a freezer-friendly recipe, but it's so quick to make, you can whip up a big batch anytime!
FAQs
Yes, just add more chopped pickles or use dill pickle relish. It won't be quite as briny, but still makes a delicious sauce.
Yes, but fresh is better. This classic tartar sauce recipe can still work with dried parsley or dill, just use about a third of the amount compared to fresh.
Try substituting half a cup of mayonnaise with Greek yogurt, sour cream, or a combo. It will have a slightly tangier taste and different texture, but still works great.
Add a touch more mayonnaise to balance the acidity.
Traditional tartar sauce has French roots and evolved as a creamy condiment to serve with fried foods, especially seafood recipes. It's now a staple in most seafood restaurants and home kitchens alike. A homemade version will always be the best.
It's an easy homemade tartar sauce recipe that's briny, lemony, herby and so much better than the bland store-bought stuff. It's fresh, tangy, and customizable. I like to use dill pickles, but you can play around with using sweet pickle relish or dill relish. Every time I serve it, it's a huge hit!
More like this recipe for Tartar Sauce
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Homemade Tartar Sauce Recipe
Ingredients
- ⅔ cup mayonnaise
- 2 tablespoons shallots minced, about 1 small shallot
- ¼ cup dill pickles minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons capers drained, rinsed and minced
- 2 tablespoons parsley finely minced
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon Kosher salt
Instructions
- In a small bowl, whisk together the mayonnaise, shallot, pickles, lemon zest, lemon juice, capers, parsley and pepper.
- Taste and adjust seasoning as needed, then cover and let sit for at least 15 minutes to let the flavors meld.
- Refrigerate until ready to serve.
Notes
- Always taste to adjust seasoning, even after you've let the sauce sit because flavors continue developing.
- Chop the ingredients finely so you get a little bit of everything in each bite.
- Use high-quality, flavorful pickles with a nice crunch.
