Super Easy Tartar Sauce
Whenever I make my Maryland crab cake recipe, I always make this super easy tartar sauce recipe on the side (and coleslaw too, of course!). I don’t always keep pre-made tartar sauce on hand, and as usual, this DIY version is so much better flavor-wise. The best part? It comes together in just 5 minutes! This crazy-simple recipe tastes just like your favorite restaurant’s tartar sauce, only better. It’s perfectly tangy, subtly sweet, and couldn’t be easier to make.
Why This Recipe Works
No frills. We use basic ingredients most people already have in their fridge, nothing fussy or unusual. My version keeps it simple but delivers tangy, robustly flavorful results. Pairs perfectly with seafood like fried fish, shrimp, or crab cakes. Or maybe your kids need it to go with their fish sticks and your bottle in the fridge is empty; I’ve got you covered. Flavor develops as it sits. While you can serve it immediately, it tastes even better after a 30 minute rest (or make it a day in advance!). Just 5 minutes to make.
What You Need
Mayo. Use your favorite kind! I would like to note that this recipe tastes best/most authentic when made with “traditional” mayo (think Hellman’s or Duke’s brand). I’ve tried this with “cleaner” versions like Primal kitchen and it doesn’t have quite the same classic taste. Dijon mustard. This adds a tangy element to our sauce. Dijon is my preference and I like the depth of flavor and nuance it adds, but in a pinch you could use regular yellow mustard instead. Dill pickles. We’ll dice these finely for a nice pop of texture and flavor that’s typical of tartar sauce. You could substitute an equal amount of dill relish in a pinch. Sugar. Just a pinch adds the right amount of sweetness and depth to this sauce. I also use sugar in my potato salad and broccoli salad, it doesn’t make things too sweet but gives just the right balance of tangy sweetness to the end result. Parsley. You can use either fresh or dried, but you will need different amounts for each (dried is more potent). I list both amounts in the recipe.
SAM’S TIP: If you prefer sweet pickles/relish, you can use those instead of dill. I’d recommend skipping the sugar, though, so your sauce isn’t too sweet! This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Tartar Sauce
Alright, are you ready for this super complicated and technical recipe? Here it goes: SAM’S TIP: For the best flavor, let your sauce chill in the fridge for at least 30 minutes before serving. This lets the flavors meld and develop! I’m definitely guilty of using it right away, though. Stay tuned, my crab cake recipe is coming up next! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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