Sauces & Condiments
Recreating Applebee's signature tartar sauce at home delivers that perfect balance of creamy, tangy, and crunchy elements that make it irresistible. The secret lies in the mayo-mustard foundation and the celery crown crunch that elevates every bite.
This recipe captures the restaurant's iconic flavor while giving you control over freshness and texture—no more settling for jarred versions that miss the mark.
The magic happens with a simple mix of mayonnaise, Dijon mustard, and lemon juice for brightness, all bound together with finely chopped pickles and capers for that signature tang.
Fresh dill and chives add a bright herbal note, while the celery crown—crisp, thinly sliced, and carefully arranged on top—provides the defining crunch that makes this sauce stand out. The texture is what sets it apart: smooth, creamy, and just firm enough to hold its shape when served.
What you’ll end up with is a restaurant-quality tartar sauce that’s perfect for fish and chips, seafood platters, or even as a dip for veggies. The flavors develop as it sits, so making a batch ahead of time ensures the best taste when you’re ready to serve.
This version keeps well in the fridge for up to a week, making it a versatile addition to any meal prep routine.
For an extra touch of authenticity, garnish with a sprinkle of paprika or a lemon twist before serving. The balance of flavors and textures is what makes this sauce so universally loved—creamy yet bright, tangy yet fresh, and always satisfyingly crunchy. Let’s get started on making yours.
Ingredients for applebee's tartar sauce
This tartar sauce nails Applebee's signature creamy-tangy-crunchy combo with just 10 simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | 1 cup | High-quality, creamy preferred |
| Dijon Mustard 🌶️ | 2 tbsp | For authentic tangy kick |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Cornichons 🥒 | 2 tbsp | Finely chopped, not pre-diced |
| Capers 🌿 | 1 tbsp | Rinsed and drained |
| Fresh Dill 🌿 | 1 tbsp | Chopped, stems removed |
| Fresh Chives 🌿 | 1 tbsp | Minced for delicate flavor |
| Celery Stalk 🥬 | 1 whole | Thinly sliced for crunch |
| Smoked Paprika 🌶️ | ¼ tsp | For subtle smoky depth |
| Kosher Salt 🧂 | ¼ tsp | Adjust to taste |
The mayonnaise is non-negotiable here—Hellmann's or Duke's are the gold standard for that smooth, creamy texture. Grab the Dijon mustard from the fancy jar, not the cheap yellow stuff. Fresh cornichons and capers are key for that signature tang, but if you can't find them, tiny dill pickles chopped fine work in a pinch. The celery stalk needs to be crisp—cut it lengthwise into thin ribbons for that perfect crown garnish. I always double-check my celery for any soft spots before slicing, because nothing ruins the crunch like a limp stalk. For the herbs, fresh is absolutely essential—dried dill or chives just won't give you that bright, fresh flavor.
No Dijon mustard? Yellow mustard at half the amount works, but you'll lose that sophisticated depth. Running out of cornichons? Extra capers or finely chopped pickles bridge the gap. The smoked paprika adds that subtle smoky note that makes it taste like the restaurant version—substitute regular paprika if that's what you've got, but it won't be quite the same. For the lemon juice, fresh is non-negotiable. Bottled lemon juice has a completely different flavor profile. If you're making this ahead, add the lemon juice last so it doesn't make the sauce watery. The salt is for balancing—taste as you go, but don't skip it entirely. This sauce tastes even better after sitting for 30 minutes, so make it ahead if you can.
This sauce keeps beautifully in the fridge for up to 7 days—perfect for meal prep. Store it in an airtight container with a layer of plastic wrap pressed right on top to keep that celery crown crisp. For the best texture, garnish with fresh celery ribbons right before serving. If you're prepping for a crowd, make a double batch—it disappears fast. The flavors actually improve as it sits, so if you can make it a day ahead, do it. Just give it a quick stir before serving to redistribute the flavors. And trust me, the celery crown is worth the extra minute of slicing—it's what makes this sauce look and feel like the restaurant version.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just mayo, mustard, lemon, and those tiny briny bits. No fancy gadgets, no measuring cups (unless you’re picky), and it’s done before the fish hits the pan.
- Bright & Tangy Kick: That lemon juice and Dijon mustard cut through the richness like a breath of fresh air. Honestly, it’s the kind of sauce that makes you want to eat fish just to dip it again.
- Game for Any Occasion: Slather it on fish tacos, use it as a veggie dip, or drizzle it over a grilled chicken salad. I’ve even sneaked it into my kid’s sandwiches—no one’s complained yet.
- Leftovers That Last: Make a big batch and store it for weeks. The flavors only get better as the capers and cornichons mellow out. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's tartar sauce
This classic sauce comes together in minutes with the perfect balance of creamy, tangy, and crunchy elements.
Combine the Base Ingredients
In a medium bowl, start by adding the 1 cup mayonnaise—this forms the rich, creamy foundation of the sauce. I always use high-quality mayonnaise because it makes a noticeable difference in texture and flavor. Next, stir in the 2 tablespoons Dijon mustard using a silicone spatula or wooden spoon. Mix until fully incorporated, scraping the bottom and sides of the bowl to ensure no streaks remain.
Here's where it gets good—add the 1 tablespoon freshly squeezed lemon juice. This brightens the sauce and cuts through the richness of the mayonnaise. Stir well to distribute evenly. The lemon juice should be fresh, not bottled, for that authentic zing. If you're using bottled lemon juice, add just a pinch more salt later to compensate for the reduced acidity.
Add the Briny and Herby Elements
Now, it's time for the briny kick. Drain the 1 tablespoon capers thoroughly to remove any excess saltwater, then fold them into the mixture. Follow with the 2 tablespoons finely chopped cornichons—these tiny pickles add a delightful tangy crunch. Stir everything together until the capers and cornichons are evenly distributed throughout the sauce.
Next, add the 1 tablespoon chopped fresh dill and 1 tablespoon minced fresh chives. These herbs bring freshness and depth to the sauce. I like to use a sharp knife for the chives to get that delicate, almost snip-like texture. Give everything another good stir, making sure the herbs are broken down and fully incorporated. The sauce should look vibrant and inviting at this point.
Incorporate the Celery and Seasonings
Thinly slice the 1 whole celery stalk into paper-thin rounds. This is where the signature crunch comes from—don't skip this step! Add the celery slices to the bowl and gently fold them in. You want to preserve their shape for that satisfying bite, so be careful not to overmix. The celery should be evenly distributed but still visible throughout the sauce.
Finally, add the 0.25 teaspoon smoked paprika and 0.25 teaspoon kosher salt. The smoked paprika adds a subtle, smoky depth that rounds out the flavors, while the salt ties everything together. Stir one last time to combine completely. Taste the sauce and adjust the salt if needed—remember, the capers and cornichons already contribute some saltiness, so go easy.
Chill and Rest for Best Results
Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes before serving. This chilling time allows all the flavors to meld together perfectly. The sauce will thicken slightly as it cools, which is exactly what you want for that ideal consistency.
When you're ready to serve, give the sauce one final stir. It should be creamy, tangy, and packed with crunchy celery and briny capers. This tartar sauce is perfect for fish and chips, shrimp cocktails, or even as a dip for veggies. The balance of flavors and textures makes it truly irresistible!
Pro Tips For Making Applebee'S Tartar Sauce
- CHOP CORNICHONS SMALL: I learned this the hard way—big chunks of cornichon make the sauce look messy. Dice them into tiny, even pieces (about 1/8-inch) so they distribute evenly and stay where they belong. No one wants a bite with a surprise pickle shard.
- DRAIN CAPERS WELL: Skip this, and your sauce will taste like you’re eating a brine bath. Rinse capers in a fine-mesh strainer, then pat them dry with a paper towel. Wet capers dilute the sauce and throw off the balance of flavors—trust me, it’s noticeable.
- MIX IN STAGES: Dump everything in at once, and you’ll end up with a gloopy mess. Start with mayo and Dijon, then slowly fold in lemon juice and capers. Finally, stir in cornichons last—this keeps the texture smooth and prevents curdling. Stirring gently matters more than speed here.
- LEMON JUICE FIRST, THEN ADJUST: I used to add lemon juice last, but that’s how you end up with a tart sauce that’s too tart. Mix it into the mayo-Dijon base first, then taste and add more if needed. This way, you’re balancing acidity from the start, not fixing it afterward.
Essential equipment for great applebee's tartar sauce
Mixing Bowls
Start with a medium-sized mixing bowl—I prefer glass or ceramic because they’re easy to clean and don’t retain flavors. A stainless steel bowl works too, but it can get cold quickly, which might affect the texture slightly.
Avoid plastic bowls for long-term storage, as they can absorb odors over time. A 4-cup capacity bowl is ideal for this recipe, giving you enough room to stir without spills. 🥫
Measuring Tools
Precision matters with tartar sauce, so grab a set of measuring spoons (especially for the Dijon mustard, smoked paprika, and salt). For the mayonnaise and lemon juice, a liquid measuring cup ensures accuracy.
I like the OXO Good Grips set—they’re durable and easy to read. Don’t skimp on these tools; cheap spoons can lead to uneven measurements, throwing off the balance of flavors.
Knives and Cutting Tools
A sharp chef’s knife is essential for chopping the cornichons, capers, and celery to the right texture. For the celery crown, a mandoline slicer (like the OXO Good Grips) gives you those perfect, paper-thin slices every time.
If you don’t have one, use a sharp knife and slice carefully—thin but even rounds are key. A cutting board with a non-slip base (like green plastic or bamboo) keeps everything stable while you work. 🥬
Silicone Spatulas
Use a silicone spatula (like the OXO Good Grips) to mix the sauce—it’s flexible enough to scrape every bit from the bowl without damaging it. Avoid metal spoons, as they can scratch glass or ceramic bowls.
A wooden spoon works too, but silicone is more durable and easier to clean. Pro tip: Keep one spatula just for sauces and condiments to avoid cross-contamination with other ingredients.
Storage Containers
For leftovers, transfer the sauce to an airtight container—I recommend glass jars with silicone lids (like Ball Mason jars) for up to 7 days in the fridge. If you’re prepping ahead, use a shallow dish (like a ceramic ramekin) for easy serving.
Press plastic wrap directly on the surface to keep the celery crisp. Label your containers with the date to track freshness—this sauce tastes best within a week! ❄️
Optional: Garnish Tools
For that restaurant-worthy presentation, a small offset spatula helps spread the sauce neatly on a plate. A microplane can zest extra lemon for garnish, and tweezers make it easy to place celery ribbons on top without breaking them.
These aren’t essential, but they elevate the dish from homemade to "I made this at Applebee’s" level. Keep them handy for special occasions or when you’re feeling fancy! 🍽️
Nutrition facts
Frequently asked questions
Why does Applebee's tartar sauce have that signature crunch?
The defining crunch comes from thinly sliced celery arranged on top (the "celery crown"). Fresh, crisp celery ribbons add texture while preserving the sauce's creamy base. The key is slicing them paper-thin using a mandoline or sharp knife right before serving.
Can I make this tartar sauce without capers?
Yes! Swap capers for 1 tablespoon extra cornichons or finely chopped dill pickles. For a similar briny flavor, try 1 teaspoon fish sauce or soy sauce**—just reduce the salt slightly. The tangy element is what matters most in this sauce.
How do I keep the celery from getting soggy in the sauce?
Add celery last and fold it in gently to preserve its shape. For extra crispness, pat the celery dry before slicing and press plastic wrap directly on the sauce's surface when storing. Add fresh celery ribbons as garnish right before serving.
Does this sauce work with other seafood besides fish?
It's perfect with shrimp cocktails, crab cakes, or lobster rolls. The creamy-tangy balance complements all seafood beautifully. For a modern twist, try it as a dip for fried calamari or veggie sticks too!
Can I make this tartar sauce ahead of time?
Yes, it actually tastes better after 30 minutes to 2 hours in the fridge! Store in an airtight container with plastic wrap pressed on top. For the best texture, garnish with fresh celery just before serving. It keeps well for up to 7 days.