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How to Make Tartar Sauce for Seafood and Fish

Updated on May 20, 2017

Why Buy Tartar Sauce when You can Make It?

This Tartar Sauce Recipe blends the perfect Ying and Yang balance of the Vinegar sourness of Dill Pickle and Mayo against the equalizing sweetness of Sugar and Carrots.
This Tartar Sauce Recipe blends the perfect Ying and Yang balance of the Vinegar sourness of Dill Pickle and Mayo against the equalizing sweetness of Sugar and Carrots.

Looking for the Perfect Tartar Sauce Recipe? Try this one...

Once upon a time I worked at a restaurant that served fish. They truly made the best Tartar Sauce and I had been trying to recreate it for years...

After many years of trial and error attempts, I think I have achieved a great tartar sauce that is not too tart, not too sweet, and has the perfect blend to accentuate Broiled or Fried Fish, Fried Scallops and Clam Strips. Oh, and fries served along with whatever fish or seafood I have mentioned.

I hope you enjoy this recipe as much as my family.

Prep Time ~ If you can, make at least 1 hour before serving. It improves the flavor. Making it a day ahead is even better.

Prep Time

Prep time: 15 min
Ready in: 15 min
Yields: 4 large 1/4 cup Servings

Basic Ingredients and Tools for making Tartar Sauce

Give you Tartar Sauce a little Texture by chopping, not Mincing, the Ingredients

Ingredients for Easy Tartar Sauce

  • 1 cup Mayonnaise
  • 2 tbs Dill Relish
  • 2 Baby Carrots, Small chop
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 to 1/2 tsp Sugar, To taste
  • 1 tsp Dried Chopped Onions, (Optional) ~ or ~
  • 2 tsps Fresh Chopped Onions, (Optional)
  • 1/4 tsp Black pepper, Fresh ground preferred (Optional)

Instructions for making Tartar Sauce

  1. Measure ingredients into bowl with matching seal top removed.
  2. Mix well to incorporate all ingredients.
  3. Seal with top, and Refrigerate until use.

Please Rate this Tartar Sauce Recipe

5 stars from 1 rating of Tartar Sauce

Serve Individual Portions, then...

...immediately Seal and Refrigerate for Best Results.  Due to the Vinegar content in the Mayo and Dill Pickle Relish I have used up to 2 weeks with good results.
...immediately Seal and Refrigerate for Best Results. Due to the Vinegar content in the Mayo and Dill Pickle Relish I have used up to 2 weeks with good results.

Serving Suggestion: Fried Clam Strips with Tartar Sauce

Yum! Couldn't wait to stop photographing...
Yum! Couldn't wait to stop photographing...

Other Serving Suggestions

Fried Scallops

Fried Fish

Calamari

Baked Fish

Fried Shrimp

Please leave a Comment or Suggestions here

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    • Spanish Food profile image

      Lena Durante 6 months ago from San Francisco Bay Area

      I think a lot more people would make their own condiments at home if they realized how easy it is! The more real, whole ingredients you can use, the healthier your food will be, and store-bought sauces often have homogenizing agents and preservatives to make them shelf-stable. Thanks for demonstrating tartar sauce, and hopefully encouraging more people to cook from scratch!

    • Thelma Alberts profile image

      Thelma Alberts 6 months ago from Germany

      Yummy! I love tartar sauce but have not made my own. This is worth trying. Thanks for sharing your recipe.