Is it weird to say that I love tartar sauce? Because it’s true. I am 100% that person who will judge a seafood restaurant by its tartar sauce. One star if it tastes like I’m eating a spoonful of mayo, and five stars if it’s bright, tangy, and crunchy. This tartar sauce recipe is five stars. It tastes way better than any other version I’ve ever had.

The best part? This tartar sauce comes together in five minutes with ingredients that are mostly fridge staples. Pickles and capers are there for tang and crunch, parsley and dill add freshness, lemon juice adds much-needed acidity, and the creamy mayo brings it all together. I love to dip crispy french fries and all sorts of fried seafood, like this beer-battered fish, into it. I’ve even been known to mix tartar sauce with canned tuna and call it tuna salad. It’s so versatile and if you aren’t already a fan of tartar sauce, you will be shortly!

Why you’ll love it

Key ingredients in tartar sauce

Helpful swaps and add-ins

Storage and make-ahead tips

Because tartar sauce is a mix of shelf-stable and fresher ingredients, it can last up to one week in the fridge. I do not recommend freezing tartar sauce, as freezing and thawing will change its texture. If you need less, this recipe can easily be halved!

Tartar Sauce

Makes 1 1/2 cups; serves 6 to 8

1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)

1 small shallot, finely chopped (about 2 tablespoons)

2 dill pickle spears, coarsely chopped (about 1/3 cup)

2 tablespoons drained nonpareil capers

2 tablespoons fresh parsley leaves, fresh dill, or a combination, finely chopped

1 cup mayonnaise

Freshly ground black pepper

1. Place 1 tablespoon lemon juice, one finely chopped small shallot, two coarsely chopped dill pickle spears, 2 tablespoons drained nonpareil capers, and 2 tablespoons finely chopped fresh parsley leaves, fresh dill or a combination in a medium bowl.

2. Add 1 cup mayonnaise and stir to combine. Taste and season with freshly ground black pepper. Let sit for 30 minutes to allow the flavors to meld before serving.

(Kristina Razon is a deputy food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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