This homemade tartar sauce is creamy, bright, and so much better than anything you’ll find in a squeeze packet. It comes together in about 10 minutes, but its flavor improves after a little time in the fridge, once the shallot mellows and the capers, pickles, and herbs have a chance to settle in.
Classic tartar sauce should lean sharp, savory, and herb-forward. Fresh parsley and chives keep things lively, while dill pickles and lemon juice bring the salty, sunny flavor that makes tartar sauce such a natural match for fried seafood.
What kind of pickles are best for tartar sauce?
Truthfully, whatever pickle you like best will work here. Dill pickles give tartar sauce a sharper, more savory flavor, while bread-and-butter pickles make it a little sweeter. Cornichons work nicely too.
Read Epi’s guide to the best shop-bought dills →
Can I swap the herbs or add other ingredients?
Absolutely. Parsley and chives keep this tartar sauce fresh and balanced, but dill, tarragon, or other tender herbs work beautifully too. You can also stir in a little prepared horseradish for extra bite or add a splash of pickle brine if you like things especially tangy—or want a slightly looser sauce.
What do you serve with tartar sauce?
