Arby's Tartar Sauce Recipe: Crunchy Celery Crown and Zesty Mayo Magic

This Arby's tartar sauce recipe delivers that signature creamy, tangy, briny flavor you crave—perfect for dipping, topping, or elevating any dish. The secret lies in balancing rich mayonnaise with sharp lemon, finely chopped celery, and just the right amount of pickles and capers for that signature Arby's punch.

I've perfected this version after testing countless batches, ensuring every spoonful tastes like the original.

What sets this sauce apart is the crunchy celery crown that adds texture and freshness, while the zesty mayo base keeps it light yet rich.

The combination of fresh dill, onion powder, and a pinch of Worcestershire sauce creates layers of flavor that transform simple fries, chicken tenders, or seafood into something extraordinary. It's the kind of sauce that turns ordinary meals into something special.

This recipe is designed for foolproof results—no complicated techniques, just precise measurements and a few minutes of mixing. The sauce stays fresh in the fridge for up to a week, making it perfect for meal prep or keeping on hand for spontaneous cravings.

Whether you're serving it with golden fries, crispy fish, or as a sandwich spread, this tartar sauce will become your go-to condiment.

For those who love customization, you can adjust the tanginess by adding more lemon or the brininess with extra capers. The key is balance, so taste as you go. Once you try this homemade version, you'll never settle for store-bought again—it's that good.

Ingredients for arby's tartar sauce

Mayonnaise, celery, and pickles—just three things that make this sauce legendary.

The mayo is your base, so grab the full-fat kind—none of that light stuff. I always reach for Hellmann's or Best Foods from the regular grocery store, but if you want to splurge, Duke's mayo is a game-changer. Celery needs to be fresh and crisp—the green stalks (not the leafy tops) are what you want. Look for celery with bright green tops and firm stems. Capers should be the non-paste kind—they pack more flavor when you rinse and drain them yourself. Pickle relish? Sweet or dill both work, but avoid the crunchy kind with whole pickles—we want that smooth texture.

No capers? Extra pickles or a pinch of salt can mimic the brininess, though nothing beats the real thing. Fresh dill is ideal, but dried dill at one-third the amount works in a pinch. If you're avoiding Worcestershire (it has anchovies), soy sauce or a dash of fish sauce can add umami—just taste as you go. The lemon juice is non-negotiable for that signature tang. If your lemon is super tart, reduce to 1 tsp and adjust to taste. For extra crunch, save some chopped celery for topping like Arby's does—it's the secret weapon.

This sauce keeps for up to 1 week in the fridge, sealed tight in a jar. The flavors actually meld better after a day or two, so make it ahead if you can. If it thickens, just stir in a splash of water or lemon juice. For meal prep, portion into small containers—it's perfect for dipping fries, topping tacos, or sneaking into sandwiches. Freezing isn't recommended, but if you must, use within 1 month and stir well after thawing. Trust me, you'll want to make extra—this disappears fast.

Step-by-step instructions for Arby's tartar sauce

Here's how to recreate that iconic, tangy, crunchy sauce at home—every bite will taste like the real deal.

Start by taking the 0.5 cup celery stems and cutting them into very small pieces using a sharp knife. I like to make them almost like a fine dice—think "snow" texture rather than traditional dice. This ensures the celery blends smoothly into the sauce without any noticeable chunks. If you're worried about bitterness, soak the chopped celery in ice water for 10 minutes before using, then drain well.

Fresh celery works best here, but if you're using pre-chopped celery from a jar, make sure to drain it thoroughly to avoid watery sauce. The celery provides that signature crunch and freshness that balances the richness of the mayonnaise. Don't skip this step—it's what gives Arby's sauce its signature texture.

In a medium bowl, combine the 1 cup mayonnaise, 0.25 cup pickle relish, 1 tablespoon lemon juice, 0.5 teaspoon Worcestershire sauce, 0.5 teaspoon onion powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Use a whisk or fork to mix everything together until it's completely smooth and well combined. The mayonnaise should look uniform with no streaks of relish or lemon juice remaining.

This is where the magic happens—the tangy lemon juice brightens the sauce, while the Worcestershire sauce adds that unmistakable umami depth. The onion powder provides subtle sweetness that rounds out all the flavors. Mix thoroughly so each spoonful has balanced flavor.

Rinse and drain the 2 tablespoons capers thoroughly under cold water to remove any excess brine. Then, using a fork, gently fold them into the mayonnaise mixture along with the 2 tablespoons chopped fresh dill. Be careful not to overmix—just enough to distribute the capers and dill evenly throughout the sauce. You want to preserve some texture from the capers and freshness from the dill.

The capers add a briny punch that cuts through the richness, while the fresh dill brings that bright, herby note that makes this sauce so addictive. If you're using dried dill, reduce to 1 teaspoon and rehydrate it first in warm water for 5 minutes to restore its flavor. The sauce should look speckled with tiny capers and green dill flecks.

Now it's time to fold in the chopped celery. Add the celery to the bowl and gently stir everything together until the celery is evenly distributed. Taste the sauce and adjust the seasoning if needed—you might want to add a pinch more salt, a squeeze of lemon, or even a tiny bit more Worcestershire sauce to achieve that perfect balance of tangy, briny, and creamy.

Here's the thing—this sauce should be bright, not overly rich. If it tastes too heavy, add another teaspoon of lemon juice. If it needs more depth, add a tiny bit more Worcestershire sauce. The ideal tartar sauce should make your taste buds dance with each bite—tangy, briny, fresh, and creamy all at once.

Cover the bowl and refrigerate the sauce for at least 1 hour before serving. This chilling time allows all the flavors to meld together perfectly. The longer it sits, the better it tastes—up to 24 hours if you're making it ahead of time. When ready to serve, give it one final stir to redistribute any settled ingredients.

This sauce is perfect for fish and chips, chicken tenders, or even as a dip for veggies. The texture should be creamy with a subtle crunch from the celery and capers. If the sauce separates after chilling, just give it a good stir—it's completely normal and doesn't affect the flavor. Serve immediately and enjoy that familiar Arby's taste at home!

Essential equipment for great arby's tartar sauce

Essential Mixing Tools

You don’t need fancy equipment—just a few basic tools to make this sauce perfectly. A medium mixing bowl (I use a stainless steel one from my OXO brand collection) gives you enough space to combine ingredients without spills.

A sharp chef’s knife is crucial for finely chopping the celery stems—I recommend a Wüsthof Classic for precision. For blending, a whisk or fork works, but a hand mixer (like my KitchenAid Mini) saves time and effort when combining the mayo and wet ingredients. 🥫

Storage Containers

An airtight container is key for keeping your tartar sauce fresh. I prefer glass jars (like Ball Mason jars) because they’re reusable and easy to clean, plus they let you see the sauce’s vibrant green speckles.

For portion control, divide the sauce into smaller containers—this makes it perfect for meal prep or serving at gatherings. If you’re making extra, quart-sized mason jars are ideal for storing in the fridge. Label them with the date so you remember when to use them up.

Measuring Tools

Precision matters in this recipe, so grab a set of measuring spoons and a liquid measuring cup. For the mayonnaise and pickle relish, a 1-cup measure is essential, while the capers, dill, and spices require accurate teaspoon measurements.

I keep a stainless steel measuring set from Farberware on hand—it’s durable and easy to read. A small bowl for rinsing the capers is also handy to avoid cross-contamination with other ingredients. 🧂

Optional Extras

For a crunchy celery crown like Arby’s, a mandoline slicer (like the OXO Good Grips) can help create ultra-thin celery slices for garnishing. If you’re feeling fancy, a fine-mesh strainer comes in handy for rinsing capers thoroughly.

A small offset spatula is useful for scraping every last bit of sauce out of the bowl. And if you’re making this often, a dedicated sauce jar (like a small glass cruet) keeps it ready to serve at a moment’s notice.

Cleanup Essentials

Don’t forget a damp paper towel or small dish towel for quick cleanups—this sauce can be messy! A rubber spatula helps scrape out any leftover sauce from the bowl, and a colander is perfect for draining the chopped celery if you soak it.

I also keep a small bowl of warm water nearby for rinsing tools between steps. Trust me, a little prep goes a long way in keeping your kitchen tidy. ✨

Frequently asked questions