Classic Tartar Sauce
A proper tartar sauce should have enough acid and brine to cut through the richness of fried fish or heavy fritters. It relies on a sharp contrast between the creamy base and the bite of the vinegar-cured components.
Dry your aromatics
The biggest mistake is adding wet ingredients directly into the mayonnaise, which breaks the emulsion. Pat your pickles and capers dry on a paper towel before chopping.
- small mixing bowl
- chef's knife
- whisk
- paper towels
What goes in.
- 1 cuphigh-quality mayonnaise
- 3 tbspdill pickles, finely minced
- 1 tbspcapers, drained and chopped
- 1 tbspfresh parsley, finely minced
- 1 tspfresh lemon juice
- 1/2 tspDijon mustard
- to tastecracked black pepper
Managing the moisture
Squeeze the minced pickles in a paper towel to remove excess liquid before mixing. This ensures your sauce stays thick and velvety rather than weeping liquid across the plate.
The method.
Prepare the pickles
Mince the pickles and capers into uniform, tiny pieces. Lay them on a paper towel and press gently to remove excess brine.
Mix the base
In a small bowl, whisk the mayonnaise, Dijon mustard, and lemon juice until completely smooth and uniform.
Fold in the solids
Add the dried pickles, capers, and fresh parsley to the bowl. Fold gently using a rubber spatula to keep the sauce aerated.
Season and rest
Add black pepper to taste. Cover and refrigerate for at least 30 minutes. This allows the vinegar from the pickles to infuse the mayonnaise base.
Other turns to take.
Spicy
Add 1/2 teaspoon of cayenne pepper or a finely minced fresh jalapeño for heat.
Herbed
Substitute half the parsley with fresh tarragon or chives for a more nuanced, floral profile.
When it doesn't go to plan.
Use a high-fat mayonnaise for a thicker, richer result.
If the sauce feels too thick after chilling, add another squeeze of lemon juice to loosen it.
Avoid using sweet relish, as the added sugar masks the sharp, acidic profile characteristic of this sauce.
The ones that keep coming up.
How long does this keep in the fridge?
It will remain fresh for up to one week if kept in an airtight glass container.
Can I use dried herbs instead of fresh?
Fresh is necessary here. Dried herbs will be tough and lack the necessary brightness to cut through the mayo.
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