Tartar Sauce Recipe With Relish: Classic Creamy Dill and Caper Condiment

This classic tartar sauce brings that unmistakable creamy tang to your seafood dishes. I perfected this version after testing countless ratios of mayo, pickles, and capers to get the balance just right.

The secret lies in using fine-chopped dill pickles and their relish for consistent texture and flavor. Fresh dill and a touch of lemon juice brighten the mix without overpowering the traditional taste.

What you get is a smooth, classic condiment with visible specks of green and capers throughout. It’s thick enough to cling to fish or crab cakes while still being easy to spread.

Make a batch and keep it in your fridge for up to a week. It only gets better as the flavors meld together.

Ingredients for Tartar Sauce Recipe with Relish

Nine simple ingredients blend into that creamy, tangy classic you crave with seafood.

The mayo is the base, so Duke’s or Hellmann’s give you that perfect creamy texture. For the pickles, Heinz or Vlasic dill work great—just make sure they’re fine-chopped (or do it yourself). I grab mine from any standard grocery store. Dill pickle relish is key for that consistent flavor and texture, so don’t skip it (the shelves at Walmart or Kroger always have it).

No dill relish? Sweet pickle relish at half the amount works in a pinch, but the flavor shifts a bit. Fresh dill can be swapped for dried dill at one-third the amount. Out of capers? Chopped green olives give a similar briny bite. The Dijon mustard adds depth, but yellow mustard can stand in if that’s all you’ve got (just use a little less).

This keeps beautifully in the fridge for 1 week in an airtight container. The flavors deepen over time, so making it a day ahead is ideal. For longer storage, freeze in ice cube trays for up to 3 months.

Step-by-Step Instructions for Tartar Sauce With Relish

This classic condiment comes together in minutes with just a bowl and a spoon.

Step 1: Prepare the Pickle Components

Start by finely chopping the 0.5 cup Dill Pickles into small, uniform pieces. I find that stacking a few pickle slices and rocking my knife through them works best for consistent texture. The finer the chop, the more evenly the flavor will distribute throughout the sauce.

Add the chopped pickles to a mixing bowl along with the 0.25 cup Dill Pickle Relish. The relish already contains finely chopped pickles, but adding both gives you that perfect balance of texture and tang. The combination ensures every bite has that classic dill pickle punch we all love.

Step 2: Add the Briny Elements

Drain and finely chop the 2 tbsp Capers before adding them to the bowl. I like to give them a quick rinse under cold water after draining to remove any excess brine, which can make the sauce too salty. The capers add a subtle oceanic depth that complements the pickles beautifully.

Stir in the 1 tbsp Lemon Juice and 1 tsp White Vinegar next. The lemon juice brightens up the flavor while the white vinegar adds that signature tang that makes tartar sauce so distinctive. I always use freshly squeezed lemon juice when possible—it makes a noticeable difference.

Step 3: Incorporate the Creamy Base

Add all 1.5 cups Mayonnaise to the bowl. Full-fat mayonnaise is essential here—it provides the rich, creamy base that holds all the other ingredients together and gives the sauce its luxurious texture. I prefer to use a spatula to fold everything together gently.

Mix until all the ingredients are evenly distributed. You should see flecks of pickle, capers, and dill throughout the creamy base. Don’t overmix—just stir until everything is well combined. The sauce should look thick and chunky, not smooth like store-bought versions.

Step 4: Season and Finish

Add the 1 tbsp Dijon Mustard, 2 tbsp Fresh Dill, 0.25 tsp Salt, and 0.25 tsp Black Pepper to the bowl. The Dijon mustard adds a subtle sharpness that balances the richness of the mayonnaise, while the fresh dill gives it that unmistakable herbaceous note.

Stir everything together one final time and taste. Adjust the seasoning if needed—you might want a pinch more salt or a squeeze of lemon if it needs brightening. Let it sit for 10 minutes before serving to allow the flavors to meld together. The sauce should be creamy with visible chunks of pickle and capers, and the dill should be evenly distributed throughout.

Pro Cooking Tips for Great tartar sauce recipe with relish

Perfect Mayo Consistency

Start with full-fat mayonnaise at room temperature—I swear by Duke’s or Hellmann’s for that ideal creamy base. Cold mayo can make the sauce too thick and difficult to mix evenly with the other ingredients.

Chopping Technique

For uniform texture, stack 3-4 pickle slices and rock your chef’s knife through them. This method gives you consistent ¼-inch pieces without much effort. I find this works better than a food processor for control.

Relish Balance

Using both dill pickles and dill pickle relish creates the perfect texture contrast. The relish fills in the gaps between pickle chunks, ensuring every spoonful has that signature tang. 💡

Caper Prep

Always rinse drained capers under cold water to remove excess brine. This prevents your sauce from becoming overly salty. Pat them dry with a paper towel before chopping for better distribution.

Flavor Development

Let your finished sauce rest for at least 10 minutes before serving. This allows the flavors to meld together beautifully. I notice the dill and capers taste more pronounced after this short rest.

Storage Tip

Transfer to an airtight container and press plastic wrap directly onto the surface. This prevents a skin from forming and keeps your sauce fresh for up to 1 week in the fridge. ❄️

Frequently Asked Questions