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Transform ordinary mayo into a creamy, zesty delight with this scratch-made tartar sauce. It's the perfect partner for seafood dishes, balancing tangy and smooth flavors. Every component works together beautifully—from the crunchy pickles to the fragrant herbs.
I've made this countless times and learned that manually chopping the pickles instead of blitzing them in a processor gives you that perfect texture—you'll get delightful little pickle chunks in each mouthful.
Complete Ingredients Guide
- Mayonnaise: Use full-fat traditional mayo, skip the diet options
- Dill pickles: Go for Kosher dill for authentic taste
- Fresh herbs: Pick vibrant, crisp dill or parsley without any yellowing
- Lemon juice: Always squeeze it yourself
- Onion: Choose sweet or yellow varieties, chop them super tiny
- Sugar: Just a touch to cut through the sour notes
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Easy-to-Follow Preparation Steps
- Pickle preparation:
- Make sure pickles are well-drained. Cut into small bits but don't pulverize them. Blot between paper towels. Keep pieces uniform. Don't use a food processor.
- Herb preparation:
- Strip leaves from stems. Chop just before you mix everything. Do your measuring after chopping. Save a pinch for garnishing. Blot if they're wet.
- Mixing technique:
- Use mayo at room temp. Mix in other stuff bit by bit. Stir gently to combine everything. Sample and tweak seasonings. Let it sit before serving.
After making this sauce so many times, I can tell you that good ingredients really matter. When you use proper mayo and fresh herbs, you turn a basic sauce into something truly amazing.
Prepare It Ahead
This sauce gets better over time:
- Keeps well for 5 days when refrigerated
- Tastes better as flavors combine
- Let it warm up slightly before using
- Keep in a sealed container
Personal Touch Options
Switch things up with these tweaks:
- Throw in some capers for extra tang
- Mix in fresh minced garlic for zip
- Switch between pickle varieties
- Try different herb combinations
Fixing Common Problems
If it's runny: Squeeze pickles more thoroughly. If it's too thick: Add a dash of pickle juice. If it's too sour: Mix in a bit more sugar. If it's flat-tasting: Amp up the pepper or lemon.
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I've spent years getting this sauce just right, and I've realized it's all about balance. The way the smooth mayo base supports the zingy pickles while the fresh herbs add brightness makes it perfect for any seafood. Whether you're dunking fish sticks or topping crab cakes, this homemade tartar sauce shows that a little effort goes a long way.
Frequently Asked Questions
- → How long will tartar dip last?
- Keep it refrigerated in a sealed container for up to a week.
- → Can I replace fresh herbs with dried?
- It’s best fresh, but dried works if you use a third of the specified amount.
- → Which mayo should I use?
- Pick full-fat, real mayo to get the best texture and taste.
- → Is sugar optional here?
- Sure, but a little provides balance to the tangy lemon and pickles.
- → Which pickles are recommended?
- Stick with dill pickles for classic flavor; sweet ones aren't a good fit.