Quick and Easy Tartar Sauce with Dill Pickles

This quick and easy tartar sauce brings together creamy mayonnaise, crunchy dill pickles, fresh lemon and a little Dijon mustard. It is a simple dipping sauce for fish, shrimp and crisp vegetables, with enough tang to balance a golden coating.

Finely chopping the pickles keeps each spoonful creamy while leaving small bits of crunch. Start with the measured lemon juice, then taste before adding extra salt or pickle brine. Pickles and mayonnaise already bring plenty of seasoning.

Why this combination works

• A creamy base: full-fat mayonnaise gives the sauce body without cooking.
• Balanced tang: lemon brightens the mayonnaise while dill pickles add a briny bite.
• A spoonable texture: draining the pickles prevents excess liquid from thinning the sauce.
• Flexible flavor: capers and dill are easy additions, and the onion can be left out for a milder dip.

Ingredients and helpful swaps

The quantities below make about 1 cup, or eight portions of roughly 2 tablespoons. Use US measuring cups and spoons.

• 3/4 cup mayonnaise: use a commercially prepared mayonnaise you enjoy. Light mayonnaise changes both flavor and nutrition.
• 1/4 cup finely chopped dill pickles, drained: pat very wet pieces dry. Drained dill relish also works; sweet relish gives a sweeter sauce.
• 1 tablespoon fresh lemon juice: add more only after tasting.
• 1 teaspoon Dijon mustard: adds a gentle sharpness. Yellow mustard has a different, more pronounced mustard flavor.
• 1 tablespoon finely chopped fresh dill: or start with 1 teaspoon dried dill.
• 1 tablespoon finely minced onion: optional, for extra bite.
• 1 teaspoon capers, drained and finely chopped: optional; taste before adding salt.
• 1/8 teaspoon black pepper: plus salt only if needed.

For a milder version, skip the onion and capers. For an egg-free variation, choose an egg-free mayonnaise and check every ingredient label. These substitutions change the base recipe, so adjust the seasoning gradually.

How to make quick and easy tartar sauce

1. Chop and drain the pickles

Cut the pickles into small, even pieces. Let any loose brine drain away, then measure 1/4 cup. Mince the onion and capers, if using, and chop the dill. Large pickle chunks make the sauce harder to spread and can overwhelm a small bite of food.

2. Stir the creamy base

Combine the mayonnaise, lemon juice and Dijon mustard in a small mixing bowl. Stir until smooth before adding the chopped ingredients. This spreads the lemon and mustard evenly through the sauce.

3. Fold in the pickles and herbs

Add the drained pickles, dill and black pepper, followed by the optional onion and capers. Fold together until the pieces are evenly distributed. The finished sauce should sit softly on a spoon rather than pour like a dressing.

4. Taste, chill and serve

Taste a small spoonful with the food you plan to serve. Add a few drops of lemon juice for more brightness, or a little mayonnaise if the sauce tastes too sharp. Cover and refrigerate while you finish the meal. Stir once more before serving.

Tips for a creamy, balanced sauce

Keep extra pickle juice optional. A few drops can add flavor, but pouring it in freely creates a runny dip. Drain the pickles first, then adjust after mixing.

Taste before salting. Mayonnaise, mustard, pickles and capers vary in saltiness. Try the sauce alongside a bite of your main dish rather than seasoning it on its own.

Use small additions. If the sauce is too tart, fold in mayonnaise a teaspoon at a time. If it is too thick, loosen it with a few drops of lemon juice or water. If it becomes watery, add a little mayonnaise; draining the pickles properly is the best prevention.

Let the dill match your taste. Fresh dill has a softer texture. Dried dill is more concentrated, so begin with the smaller quantity and taste again after chilling.

What to serve with tartar sauce

Serve this quick and easy tartar sauce with baked fish, fish sticks, shrimp or a fish sandwich. It also makes a tangy dip for crispy breaded broccoli from the air fryer, especially when the broccoli is hot and the sauce is chilled.

For another vegetable pairing, try garlic Parmesan roasted cauliflower. If you are serving several dips, fresh pico de gallo adds a lighter, tomato-based option alongside this creamy sauce.

Storage and making ahead

Transfer the sauce to a clean, covered container and refrigerate promptly at 40°F (4°C) or colder. As a conservative household guideline, use it within 3–4 days, or sooner if an ingredient’s label requires it. Use a clean spoon and avoid returning sauce from a serving bowl to the storage container.

Keep the serving bowl chilled. Discard perishable sauce left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). The USDA’s food handling guidance explains refrigeration and time limits. Freezing is not recommended for the best texture because a mayonnaise-based sauce can separate.

Calories per serving

Estimated nutrition

Nutrient	Per serving, approximately
Calories	145 kcal
Total fat	16 g
Saturated fat	2.5 g
Carbohydrates	1 g
Protein	0.3 g
Sodium	240 mg

These are rounded estimates for the listed ingredients, with the optional onion and capers and without added salt. Mayonnaise and pickle brands can change the values substantially; use your product labels for a more precise calculation.

Frequently asked questions

Can I make tartar sauce without relish?

Yes. Finely chopped, drained dill pickles supply the crunch and tang in this recipe. Relish is a convenient alternative rather than a required ingredient.

Should I use sweet relish or dill relish?

Dill relish gives a tangier, less sweet flavor. Sweet relish creates a sweeter dip. Drain either one well, use the same measured amount as the chopped pickles, and taste before changing the lemon juice.

Does tartar sauce need cream of tartar?

No. Cream of tartar is a baking ingredient and is not part of this mayonnaise-based sauce. The similar names do not mean they are interchangeable.

Can I leave out the capers or onion?

Yes. Both are optional. The mayonnaise, pickles, lemon, mustard and dill still provide a creamy, tangy sauce without them.

Can I use yogurt instead of mayonnaise?

Plain Greek yogurt gives a tangier sauce with a different texture. For a partial substitution, replace some mayonnaise and reduce the lemon at first. This variation changes the nutrition and flavor, so the estimates above no longer apply.

Recipe notes and ingredient checks

Use the recipe card for measured quantities and check the labels on mayonnaise and mustard for egg, mustard or other allergens. Commercial mayonnaise makes this version convenient; the storage guidance here assumes commercially prepared mayonnaise, clean utensils and prompt refrigeration. The practical texture cue is a creamy, spoonable sauce with evenly chopped pickles.

Conclusion

A bowl of quick and easy tartar sauce adds creamy tang to a simple seafood dinner or crispy vegetable snack. Drain the pickles, adjust the lemon gradually and keep the sauce chilled for an easy homemade tartar sauce with dill pickles that fits your meal.

Tartar sauce recipe card

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