Easy Homemade Tartar Sauce Recipe

Who knew that tartar sauce takes just minutes to make? Recipe developer, Erin Johnson, brings us this recipe for an easy homemade tartar sauce. Just like the name suggests, this recipe couldn't be any easier. With only seven ingredients combined in only one bowl, you will likely never buy storebought tartar sauce again. Yep, you read that right. This recipe can be made in only one bowl! Does it even count as cooking if you don't make a mess in your kitchen?

"This tartar sauce is the perfect accompaniment to any seafood dish," Johnson says. "It takes only moments to mix together and tastes better than any store bought version." We'd recommend this sauce with jerk shrimp burgers or the classic pairing fish and chips. But we have also tried and loved spreading this sauce on baked potatoes, roasted veggies, or in a sandwich. Smooth, creamy, and just a bit tangy from the capers and pickles, this easy homemade tartar sauce will become your new go-to for seafood and beyond.

To make this easy homemade tartar sauce, you can start by gathering your ingredients. For this recipe, you will need mayonnaise, shallots, capers, dill pickles, Dijon mustard, Worcestershire sauce, and pepper.

In a small bowl, add the mayonnaise and the chopped shallot. The shallot adds a subtle sweetness to the tartar sauce that helps to balance out the majority of savory ingredients in this sauce. Then, add in the chopped capers and chopped dill pickles. These two ingredients add brine and tanginess that contribute to the familiar taste you expect of tartar sauce. They also significantly brighten up the creaminess of the rich mayonnaise, leading to a more balanced flavor.

Lastly, add the Dijon mustard and Worcestershire sauce. Stir the entire mixture well to ensure that the ingredients are well incorporated. Add pepper to taste.

Once the sauce is all mixed together, you're ready to serve it as desired. Serve with fried seafood, fresh shrimp, or even slather some sauce on a burger! And do keep any leftovers — "Refrigerate for up to a week," Johnson notes.