This creamy tartar sauce brings classic seafood flavor to any dish with minimal effort. The combination of mayonnaise, relish, and a touch of lemon creates the perfect balance of tangy and rich.
Ready in 5 minutes, it elevates fried fish, shrimp, or even works as a sandwich spread. The relish adds sweetness and texture that makes this sauce irresistibly good.
Ingredients for Tartar Sauce Recipe with Relish
Ten simple ingredients blend into this tangy, creamy seafood sauce in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥚 | 1 cup | Full-fat for creaminess |
| Sweet Relish 🥒 | ¼ cup | Well-drained for texture |
| Lemon Juice 🍋 | 1 ½ tbsp | Freshly squeezed preferred |
| Dijon Mustard 🟡 | 1 tbsp | Smooth variety recommended |
| White Vinegar 💧 | 1 tbsp | Distilled or apple cider |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Onion Powder 🧅 | ½ tsp | Fine grind preferred |
| Dried Dill 🌿 | ½ tsp | Fresh dill works too |
| Salt 🧂 | ¼ tsp | Fine sea salt recommended |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The mayonnaise sets the tone here. Duke’s or Hellmann’s deliver that rich, creamy base you need—avoid low-fat versions, they break too easily. Sweet relish is non-negotiable for authentic flavor, but Bread & Butter pickles chopped fine work in a pinch. For the lemon, freshly squeezed always tastes brighter than bottled. Most grocery stores carry everything you need in the condiment aisle.
No sweet relish? Dill relish at one-third the amount plus a pinch of sugar gets close. Want more tang? Double the lemon juice and skip the vinegar. The mustard can be yellow if Dijon isn’t handy. Fresh dill is great if you’ve got it—use triple the amount of dried. Skip the garlic powder entirely if you prefer a milder flavor.
This keeps 1 week in the fridge in a sealed jar. The flavors meld and improve after 24 hours. Don’t freeze—it’ll separate. Stir before using, especially if it’s been sitting a few days.
Why You’ll Love This Recipe
- Five-Minute Mix: I just stir mayo, relish, lemon juice, mustard, and vinegar together—no cooking, no fuss.
- Bright Tangy Punch: The sweet relish and Dijon give it that zesty kick that makes fried fish or crab cakes sing.
- Dresses Anything: I slather it on burgers, drizzle over fries, or dip shrimp in it all week long.
- Pennywise Staple: A small batch costs pennies and keeps in the fridge for days, so I always have some on hand.
Step-by-Step Instructions for Tartar Sauce With Relish
This straightforward method ensures a creamy, well-balanced sauce with the perfect tangy finish.
Step 1: Combine the Wet Base
In a medium mixing bowl, add the 1 cup Mayonnaise. This full-fat base provides the essential creamy texture that defines tartar sauce. I always use a bowl large enough to accommodate vigorous stirring without making a mess.
To the mayonnaise, add the 1.5 tbsp Lemon Juice and 1 tbsp White Vinegar. These acidic elements cut through the richness of the mayonnaise while adding that signature bright tang. Stir these together until just combined—you’ll notice the mixture lighten slightly in color.
Step 2: Incorporate the Relish and Mustard
Add the 0.25 cup Sweet Relish to the bowl. Make sure it’s well-drained first—excess liquid from the relish can make your sauce too thin. The relish adds sweetness and texture, with those visible flecks of pickle that are characteristic of classic tartar sauce.
Next, stir in the 1 tbsp Dijon Mustard. The smooth variety blends in seamlessly, contributing a subtle sharpness that complements the sweetness of the relish. At this stage, the mixture will have a slightly chunky appearance from the relish, which is exactly what you want.
Step 3: Add the Seasonings
Sprinkle in the 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, and 0.5 tsp Dried Dill. These dry seasonings add depth without introducing extra moisture. The dill, in particular, gives that unmistakable seafood-friendly flavor that pairs so well with fried fish or shrimp.
Finish with the 0.25 tsp Salt and 0.25 tsp Black Pepper. I recommend using finely ground black pepper so it distributes evenly throughout the sauce. Stir all the seasonings in thoroughly until the sauce is uniform in color and texture.
Step 4: Chill and Let Flavors Meld
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the flavors to meld together, with the acidity mellowing slightly and the seasonings fully infusing the mayonnaise base. The sauce will thicken slightly as it chills.
Give it a quick stir before serving. The final texture should be creamy with small visible pieces of relish throughout. For best results, serve chilled alongside fried seafood, as a dip for french fries, or as a spread for sandwiches. This makes enough for 4 servings.
Pro Tips For Making Tartar Sauce Recipe With Relish
- Chill Before Serving: Let the tartar sauce rest in the fridge for at least 30 minutes—this lets the flavors meld, especially the sharpness of the white vinegar and Dijon.
- Drain the Relish: Press the sweet relish in a fine-mesh strainer for a few seconds to remove excess liquid, or your sauce will be watery instead of creamy.
- Start with Less Vinegar: White vinegar can overpower quickly, so add it in ½-teaspoon increments and taste as you go—I learned this the hard way after ruining a batch.
- Use Full-Fat Mayo: Skip the light mayonnaise; the full-fat version gives the sauce that rich, velvety texture that balances the tang of the lemon juice and relish.
Creative Variations of This Recipe
Spicy Chipotle Twist
Add 1 tsp chipotle powder and 1 tsp adobo sauce from canned chipotles for smoky heat. The relish’s sweetness balances the spice perfectly. I love this with grilled shrimp tacos. The smoky depth makes it addictive. 🌶️
Herb-Focused Version
Replace dried dill with 1 tbsp fresh tarragon and add 1 tbsp chopped chives. This French-inspired variation pairs wonderfully with poached salmon. The anise-like tarragon notes elevate the sauce beautifully.
Lighter Greek Yogurt
Substitute ½ cup Greek yogurt for half the mayonnaise. Reduce lemon juice to 1 tbsp to prevent curdling. The tanginess intensifies, but the texture remains creamy. It’s my go-to for a lower-calorie option.
Sweet and Smoky
Swap sweet relish for ¼ cup finely chopped bread and butter pickles. Add ½ tsp smoked paprika for warmth. This version tastes like summer picnics and pairs perfectly with fried catfish.
Creamy Avocado
Blend in ½ ripe avocado until smooth after mixing other ingredients. Increase salt to ½ tsp to balance. The result is luxuriously thick with a vibrant green hue. Serve immediately as it’s best fresh.
Tangy Caper Addition
Add 2 tbsp drained capers along with the relish for a briny kick. Reduce vinegar to ½ tbsp to prevent overpowering. This Mediterranean twist shines with seared tuna steaks. 💫
Nutrition Facts
Frequently Asked Questions
Can I use dill relish instead of sweet?
Yes, but reduce to 2 tablespoons and add 1 teaspoon sugar to balance the tang. Dill relish has a sharper flavor that may overpower the sauce.
How long can I store homemade tartar sauce?
It keeps for 1 week in an airtight container in the fridge. The flavors improve after 24 hours, but don’t freeze it.
What’s the best mayonnaise for this recipe?
Use full-fat brands like Duke’s or Hellmann’s for the creamiest texture. Low-fat versions can make the sauce thin or break.
Can I make this sauce spicy?
Add ½ teaspoon cayenne or 1 teaspoon adobo sauce for heat. The sweetness from relish will balance the spice beautifully.
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