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Easy Homemade Tartar Sauce

December 29, 2015 SimplySherryl 16 Comments

Easy Homemade Tartar Sauce

Easy Homemade Tartar Sauce

Tartar Sauce is one of those condiments that I either love or hate. Depending on how it is made, I can eat more of it than the protein it is served with or I can't touch it! I think it is based on the type of pickle used. Tartar Sauce needs the tang of the dill pickles instead of the sweet of the bread pickles. 

This is great served with Grilled Salmon or fried pickles. My crew likes it on sweet potato fries as well.

Ingredients:
1 cup Mayonnaise
1/3 to 1/2 cup dill pickle relish (or finely chopped dill pickles)
1 Tablespoon pickle juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:
Place all ingredients in a large bowl and mix well.
Refrigerate at least one hour before serving to allow flavors to blend.
Stir well before serving.
Store in airtight container in the refrigerator.

I prefer this made with the relish over chopping the pickles myself, but either will work.

 

 

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Cooking, Recipes, Sauces & Mixes recipes, Recipes - Sauces




Comments

  1. Kathy Stephan says

    March 2, 2024 at 11:06 AM

    I’ve been making my own tarter sauce for years. My recipe is similar with the garlic & onion powder and S&P but I use sweet pickle relish instead of the dill pickle relish. I also add a packet of Splenda as we like our tarter sauce to be sweet instead of tart.

    Reply
    • Linda Lucas says

      March 13, 2025 at 5:29 PM

      That is exactly how I make tartar sauce too…including the touch of Splenda!

      Reply
  2. Beth says

    July 19, 2022 at 7:59 PM

    I’ve made this recipe several times now, and it never disappoints.
    Thank you, Sherryl!

    Reply
  3. MICHELLE says

    March 3, 2022 at 10:43 AM

    This is great – so quick and easy – we always have the ingredients on hand. Thanks so much for sharing!! Will continue to make this for years to come!

    Reply
  4. Fiona Langlois says

    January 8, 2022 at 4:01 PM

    This sounds great, but I’d also add dill weed & seed & chopped (rinsed from brine) capers. (Possibly also try tarragon). This to me is the best !!

    Reply
  5. Polly J McMullen says

    March 9, 2019 at 5:23 PM

    Wow….Made this tonight and it was awesome…First time making Tartar Sauce by scratch thank you…

    Reply
  6. michelle warner says

    January 19, 2019 at 12:27 PM

    this is awesome, we always run out of tarter sauce and I find it to be expensive, so easy and handy to have this recipe, Thanks a bunch.

    Reply
  7. Edna Williams says

    January 23, 2016 at 6:39 AM

    Great recipe! Thanks for sharing!

    Reply
  8. Shareen Mioskowski says

    January 18, 2016 at 5:19 PM

    Tried and true…I love this recipe!! Thanks so much for the post!

    Reply
  9. Linda Manns Linneman says

    January 18, 2016 at 11:15 AM

    This sounds great. Nothing like homemade. Thank you for sharing

    Reply
  10. Rita M says

    January 15, 2016 at 1:08 AM

    Appreciate the recipe… We are trying to eat more fish – this would be a great addition!

    Reply
  11. Amber Ludwig says

    January 10, 2016 at 11:45 AM

    Mmm!! It it totally weird that I put tartar on everything?!!? Literally everything?!?! Burgers, fries, salads…. lol!! I should be buying it by the gallon!! but now I can make it!!! 😮 No tartar sauce anonymous for me!!

    Reply
    • Sherryl Wilson says

      January 11, 2016 at 11:12 AM

      I love it on fries too!

      Reply
  12. Diana Corlett says

    January 2, 2016 at 9:09 AM

    Great recipe! I am trying to avoid a number of common ingredients in store bought foods, so I would use my own home-made mayonnaise and pickles.

    Reply
  13. Marti Tabora says

    January 2, 2016 at 8:11 AM

    I’m not a big fan of tartar sauce, but my mom really loves it. I think the next time we fry fish I’m going to make this for her.

    Reply
  14. Danielle Royalegacy says

    January 1, 2016 at 11:35 AM

    This sounds like the way my husband likes his. Thanks for the recipe.

    Reply

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