Tartar Sauce I

Tartar Sauce I

Diane 0

"Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator."

Ingredients 1 h 10 m {{adjustedServings}} servings 268 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
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Reviews 616

  1. 791 Ratings

Amy Howard

Absolutely wonderful recipe! I did not have any sweet relish on hand but I did have bread and butter pickles. So I minced a few slices and used them instead. This recipe was so light and fresh tasting. I will NEVER use store bought tartar sauce again. One other thing...you really do need to let it set for awhile. I had to use mine almost immediately and while it was still very good, it definately improved with some time. Try this recipe, you will not be disappointed.

The Cookworm

Yum-o...Great basic tartar sauce. I've made it per instructed and with modifications. I prefer to use dehydrated "Real-Lemon" powder instead of lemon juice (it makes it less runny) and I double pickles (at least) but drain them on paper towel first, again so that it is not runny. I have also used horseradish instead of onion which gives it a different, but not unpleasant, taste. Leaving it to marry in the fridge is advised as it really brings the flavors together.

Karen Saurer

This is really the best tartar sauce....but I skip the optional lemon juice and we squeeze fresh lemon on our fish instead...not everyone likes the lemony taste in tartar sauce. I have enhanced this with a TBS. of ketchup or cocktail sauce and a tsp. of dried dill. This makes a yummy sauce for boiled shrimp or seared scallops.