Sauces & Condiments
This award-winning tartar sauce transforms your favorite seafood dishes with its perfect balance of ultra-smooth mayonnaise and bright, briny capers. The secret lies in the crunchy celery crown that adds texture without overpowering the creamy base—something most recipes miss.
I've perfected this version over years of testing, ensuring every bite delivers that tangy, herby punch that pairs flawlessly with fried fish or crispy chips.
The foundation is simple: high-quality mayonnaise as the creamy base, balanced with finely chopped capers, pickles, and fresh dill for that signature tartar flavor. What sets this apart is the celery crown—finely minced celery that adds a satisfying crunch while keeping the sauce smooth.
The lemon juice ties everything together, brightening the flavors and preventing the sauce from becoming too heavy.
What you'll end up with is a tartar sauce that's creamy yet textured, tangy without being overpowering, and packed with fresh herbs that make every dip or drizzle unforgettable. The sauce stays fresh in the refrigerator for up to a week, making it perfect for meal prep or hosting guests.
It's the kind of condiment that elevates simple dishes into something truly special.
Pair it with golden-fried haddock, crispy fish and chips, or even as a topping for loaded baked potatoes. The possibilities are endless, but the result is always the same: a sauce that tastes like it came from a high-end seafood restaurant. Here's how to make it.
Ingredients for award winning tartar sauce
High-quality mayo, briny capers, and fresh herbs combine for restaurant-worthy tartar sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| High-Quality Mayonnaise 🥫 | 1 cup | Duck or avocado oil preferred |
| Capers 🫒 | ¼ cup | Packed, drained and chopped |
| Cornichons 🥒 | ¼ cup | Finely chopped, seeds removed |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, stems removed |
| Celery Stems 🧅 | ½ cup | Finely minced for crunchy crown |
| Shallots 🧅 | 2 whole | Finely minced, not sliced |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, strained |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing, fruity variety |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
The mayo is everything here—Hellmann's Classic or Duke's Duck Oil are my go-tos, but any high-quality brand works. Trader Joe's has a great avocado oil mayo that adds richness. For the capers, fresh-packed in brine is ideal—drain and rinse well to remove excess salt. The celery crown is non-negotiable: finely minced (almost paste-like) for that signature crunch without grit. Shallots add depth, but if you're short on time, extra-fine onion powder at half the amount works in a pinch. Fresh dill is a must—dried just won't cut it here.
No cornichons? Pickle relish at half the amount gives similar tang. Short on capers? Pickle juice plus a pinch of salt mimics the brininess. The lemon juice should be freshly squeezed—bottled juice lacks the brightness. For extra richness, stir in 1 tbsp vegan mayo if you're avoiding dairy. Pro tip: Toast the dill seeds lightly before chopping for a deeper flavor. The sauce should be thick but pourable—adjust with 1 tsp water or olive oil if needed.
This sauce keeps beautifully in an airtight jar for up to 1 week in the fridge. For longer storage, freeze in ice cube trays—thaw quickly in warm water when ready to use. The celery crown loses crunch over time, so make it fresh if you're prepping ahead. Store the herbs separately if making more than you'll use in a week—they wilt fast. A thin layer of olive oil on top preserves freshness. Perfect for meal prep: double the batch and portion into small containers for fish tacos, seafood platters, or chips.
Why You'll Love This Recipe
- Here’s what sold me: this sauce tastes better after sitting overnight. The flavors meld, and it’s ready to go for next-day lunches or spontaneous dinner guests. Plus, it’s cheap to make—just a few dollars’ worth of pantry staples.
- Five-Ingredient Magic: I swear, this sauce comes together faster than you can say "fish fry." Just chop those celery stems and cornichons—no peeling, no fuss—then mix. That’s it. The capers and dill do all the heavy lifting.
- Tangy, Herby, Unstoppable: Between us, the combo of briny capers and fresh dill with that rich mayo? It’s the kind of flavor that makes you reach for seconds without thinking. The celery adds this subtle crunch that keeps every bite interesting.
- Game for Any Plate: Honestly, I’ve used this on fish tacos, chicken tenders, and even as a dip for veggies. It’s the ultimate crowd-pleaser—whether it’s a backyard BBQ or a lazy Sunday brunch. Just make a big batch and let everyone fight over it.
Step-by-step instructions for award-winning tartar sauce
Here's how to craft a tartar sauce with restaurant-quality texture and bold flavor.
Finely Mince the Celery and Shallots
Start by preparing the crunchy crown - the secret to this sauce's texture. Using a sharp chef's knife, finely mince the 0.5 cup celery stems until you achieve a texture resembling coarse sand. I like to use the "rock chop" technique here, keeping my knife flat against the cutting board for even, consistent pieces.
Next, peel and finely mince the 2 whole shallots - you want them so finely chopped they're almost invisible to the eye. The key is patience; take your time to get them uniformly small. This ensures they dissolve into the sauce rather than creating texture. Taste the minced shallots - they should be sweet and aromatic without any bite.
Combine Wet Ingredients for the Base
In a medium mixing bowl, combine the 1 cup high-quality mayonnaise with the 2 tablespoons lemon juice. I prefer to use duck or avocado oil mayonnaise for its rich, stable texture. Use a rubber spatula to gently fold these together until fully incorporated - you should see a smooth, pale yellow base with no streaks.
Add the 0.25 cup capers and 0.25 cup cornichons, both already drained and chopped as specified. The capers should be finely chopped to prevent any large, crunchy bits. Give everything a gentle stir with the spatula, being careful not to overmix. The sauce should begin to develop a subtle tang from the capers and a bright, pickled flavor from the cornichons.
Fold in the Aromatics and Season
Add the minced celery and shallots to the mayonnaise mixture. Gently fold them in using the spatula, working from the center outward to ensure even distribution. The celery should remain distinct for that signature crunch, while the shallots will blend seamlessly into the sauce.
Next, incorporate the 0.25 cup fresh dill and 0.5 teaspoon Diamond Crystal kosher salt. The dill should be finely chopped to release its bright, herbal notes without any fibrous texture. Add the 0.25 teaspoon freshly ground black pepper and give everything one final gentle fold. At this stage, the sauce should be smooth with just a hint of visible celery pieces.
Finish with Olive Oil and Rest
Drizzle in the 1 tablespoon extra-virgin olive oil while continuing to fold gently. The oil should coat the back of a spoon, indicating a proper emulsion. Taste the sauce and adjust the seasoning if needed - you might want to add a touch more lemon juice for brightness or salt for depth.
The final step is crucial: cover the bowl and refrigerate for at least 30 minutes before serving. This resting period allows all the flavors to meld together perfectly. When you're ready to serve, give it one final stir to redistribute any settled ingredients. The sauce should be smooth, tangy, and just slightly crunchy from the celery crown.
Pro Tips For Making Award Winning Tartar Sauce
- CHOP CAPERS FINELY: I learned this the hard way—big capers turn your sauce into a textural disaster. Use a sharp knife to slice them into tiny pieces, almost like tiny grains of salt. This isn’t just about looks; it ensures every bite has that briny punch without the crunchy surprise.
- PULSE THE DILL: Don’t just chop fresh dill—pulse it in a mini food processor with the celery stems first. This breaks down the fibers and releases the flavor, giving you that silky, restaurant-quality texture instead of a chunky, herb-heavy mess. (Yes, even if you’re impatient like me.)
- DRAIN THE CORNICHONS: Skip the crowded jar of cornichons—pick out the pickles and drain them well. The excess vinegar and brine will thin out your sauce and throw off the balance. A quick rinse under cold water and a paper towel press gets rid of the moisture without drying them out.
- STIR IN THE MAYONNAISE LAST: After mixing everything else, add the high-quality mayo slowly while stirring constantly. This keeps the sauce from breaking and ensures the flavors meld smoothly. I used to dump it all in at once, and it always ended up looking like a failed emulsion. (Your future self will thank you.)
Storing and reheating this award winning tartar sauce
Refrigerator Storage
Store your tartar sauce in an airtight glass jar with a tight-sealing lid—glass preserves flavor better than plastic. Keep it refrigerated at 40°F or below for up to 7 days, though I recommend using it within 4-5 days for peak freshness.
The celery crown will soften slightly over time, but the sauce remains delicious. Always stir before serving to redistribute the ingredients. 🥫
Freezing for Later
For longer storage, freeze the sauce in 1-tablespoon portions using ice cube trays. Once frozen, transfer the cubes to a ziplock freezer bag with excess air removed. Thaw quickly in warm water for 30 seconds—just enough to soften for dipping.
The texture will be slightly softer after freezing, but it’s perfect for quick meals like fish tacos or seafood platters. Label with the date for tracking. ❄️
Reviving Stale Sauce
If your tartar sauce loses its crunch or flavor, revive it by adding 1 teaspoon fresh lemon juice and ½ teaspoon extra-virgin olive oil. Stir well and let it sit for 10 minutes before serving.
For extra freshness, fold in 1 teaspoon finely minced fresh dill—it brightens the sauce instantly. If the consistency thickens, thin with 1 teaspoon water or pickle juice.
Portioning for Meal Prep
Divide the sauce into small, airtight containers (like 4-ounce mason jars) before refrigerating. This makes it easy to grab just what you need for fish and chips or a seafood platter.
Store the containers upright to minimize air exposure. I keep one portion ready in the fridge at all times—it’s the perfect quick condiment for last-minute meals. 📅
Preserving Fresh Herbs
If you’re making a large batch, store the fresh dill separately in a damp paper towel inside a ziplock bag in the fridge. Add it to the sauce just before serving to keep its vibrant flavor.
For the celery crown, make it fresh if prepping ahead—the texture degrades faster than the sauce itself. The herbs are what elevate this sauce, so don’t skimp on freshness! 🌿
Reheating for Dips
Tartar sauce doesn’t need reheating—it’s best served cold. However, if you’ve frozen it and want to soften it slightly, place the container in warm (not hot) water for 1-2 minutes.
Stir well and taste—it should be cool enough to eat immediately. Avoid microwaving, as it can break the emulsion and make the sauce greasy. Serve chilled for the best texture. 🔥
Nutrition facts
Frequently asked questions
Can I substitute cornichons with regular dill pickles?
Yes, but with adjustments! Use ¼ cup finely chopped dill pickles (with seeds removed) instead of cornichons. For extra tang, add 1 teaspoon pickle juice to the sauce. The texture will be slightly different, but the briny flavor remains.
Why does my tartar sauce turn greasy after refrigerating?
This happens when the emulsion breaks, usually from overmixing or temperature changes. Fix it by gently whisking in 1 teaspoon cold water or lemon juice while stirring with a rubber spatula. For prevention, always chill the sauce in the fridge before serving—never at room temperature.
What's the best way to serve this sauce?
This award-winning tartar sauce shines with fried fish, fish and chips, or as a dip for seafood platters. For extra flair, pipe it into decorative swirls on top of golden haddock or use it as a topping for loaded baked potatoes. The bright flavors cut through rich fried foods perfectly.
Can I make this sauce dairy-free?
Replace the mayonnaise with 1 cup vegan mayo (like Just Mayo) and add 1 tablespoon neutral oil (like avocado) to maintain creaminess. The texture will be slightly lighter but still delicious. For extra richness, stir in 1 teaspoon nutritional yeast after chilling.
How do I adjust the consistency if it's too thick?
Thin with 1 teaspoon at a time of cold water, lemon juice, or pickle juice until you reach a smooth, pourable consistency. Avoid adding too much liquid at once—it can break the emulsion. For a thicker sauce, chill it longer (up to 2 hours) to help it set. Stir before serving to redistribute ingredients.