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Tartar Sauce I

Tartar Sauce I

  • Prep

    10 m
  • Ready In

    1 h 10 m


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.

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Ingredients {{adjustedServings}} servings

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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


  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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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 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

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

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.

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