This is the best homemade tartar sauce! Creamy and herby, it boasts a fresh tangy flavor that pairs beautifully with seafood dishes. This condiment is also a dipping sauce for French fries and veggies.
- 1 cup mayonnaise (real mayo, not dressing)
- 5 tablespoons sour cream
- 5 tablespoons minced kosher dill pickles
- 2 tablespoons pickle juice (from the jar)
- 2 tablespoons minced white onion
- 1 1/2 tablespoons minced fresh Italian parsley (leaves, no stems)
- 1 1/2 tablespoon minced fresh dill
- 1 1/2 tablespoons minced non-pareil capers
- 1 tablespoon lemon juice
- 1/4 teaspoon white pepper, or to taste
- 1/4 teaspoon sea salt, or to taste
- 1 pinch garlic powder
- In a small mixing bowl, stir mayo and sour cream together.
- Add all other ingredients to the bowl. Mix well to combine.
- Do a taste test. Adjust spices, as needed.
- To thicken, chill, and fully develop it’s flavor profile, refrigerate 1 hour before serving.
- For the best-tasting condiment always use fresh ingredients to include firm crunchy pickles and un-wilted herbs.
- MAYONNAISE: Do not substitute low-fat mayo or dressing for this important ingredient. Your taste buds will notice the difference!
- TANGY VS SWEET: Kosher pickles give this recipe a delightful tang. But if you desire a sweeter taste, use sweet pickles or sweet relish. Or sprinkle in a teaspoon of granulated sugar.
- Transfer to a glass salad dressing bottle or a small container with a tight-fitting lid. Refrigerate.
- HOW LONG DOES TARTAR SAUCE LAST? When made with fresh crisp ingredients and refrigerated, it can be kept for up to 1 week.
- MORE INFO ABOUT THIS RECIPE: Further tips are included in the body of the post, along with helpful step-by-step recipe images.
- Category: Condiments
- Method: No-Bake
- Cuisine: French
Keywords: Tartar Sauce