Name: Tartar Sauce with Fresh Dill
Yield: 1½ Cups
Ingredients: 1¼ cups mayonnaise; ¼ cup diced sweet pickles or pickle relish; 2 teaspoons fresh lemon juice; 1 tablespoon chopped fresh dill; 1 teaspoon Dijon mustard; 1 tablespoon capers, drained, rinsed, and coarsely chopped; Optional: ¼ teaspoon horseradish; Salt and black pepper to taste

Condiments

Tartar Sauce with Fresh Dill

Author: Mary DiSomma

Homemade tartar sauce is so easy to make that after you learn this recipe, you may never buy a pre-made jar again. Every time we do a fish fry out at the farm, we always make this recipe. I learned most of the recipes I know from the women in my family, but I actually learned this one from my dad… so I always think of him when I make it. That’s one of the reasons scratch-made food is just so dang good: It has all the lovely memories tied to it, which makes every recipe so much sweeter.

Tartar Sauce with Fresh Dill

After making your first batch of homemade tartar sauce, you may never go back to the store-bought kind. Add some horseradish for more depth of flavor!

Yield: 1½ Cups
Cook Time: 0 minutes0 min

Ingredients

1¼ cups mayonnaise
¼ cup diced sweet pickles or pickle relish
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
1 tablespoon capers, drained, rinsed, and coarsely chopped
Optional: ¼ teaspoon horseradish
Salt and black pepper to taste

Instructions

In a mixing bowl, combine the mayonnaise, pickle, lemon juice, dill, mustard, capers, and horseradish, if desired. Mix until combined.
Taste the sauce and season with salt and pepper. Remember that the capers will provide some salt to the sauce so taste before seasoning! Refrigerate the sauce for 2 to 3 hours before serving.

View Mary's Tips

Tips

I always include sweet pickle relish or diced sweet pickles in my tartar sauce—it’s the perfect way to counteract the tanginess of the sauce for a balanced flavor you just can’t put down. Horseradish is optional, of course… but I think it adds a wonderful little kick.

This tartar sauce can (and should) be made ahead of time. I like to make a batch at least a few hours in advance of serving it. Letting your homemade tartar sauce rest in the fridge for a while after combining the ingredients gives the flavors time to meld. I like to make mine at least 2-3 hours in advance, but you can make it up to 2 days ahead if you like!