4 Ingredient Tartar Sauce (Easy Sauce For Fish)

A good dipping sauce can make an ordinary meal feel a bit more exciting, and this 4 Ingredient Tartar Sauce proves it. It's creamy, tangy, endlessly versatile and comes together in less time than it takes to squeeze a lemon. Whether you're cooking fish on a busy weeknight or need a quick sandwich spread or dressing for salads, this simple tartar sauce recipe is the kind of little kitchen trick you'll find yourself making again and again.

Jump to:

• But What Is Tartar Sauce? 
• Ingredient Notes
• Variations and Extras
• Tips & Tricks for Best Results
• Watch How To Make It
• Storage and Leftovers
• Serving Suggestions
• Other Dip, Drizzle and Sauce Recipes
• 4 Ingredient Tartar Sauce

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But What Is Tartar Sauce? 

Tartar sauce (or tartare sauce, if you're feeling a little fancy) is a classic creamy condiment made with mayonnaise, pickles and fresh herbs. The word tartare itself likely comes from French culinary tradition and was originally paired with raw or fried dishes that benefited from something sharp and tangy. 

Today, it's a staple alongside fish fillets, fish sticks, crab cakes, salmon patties and anything craving a bright lift of acidity.

Ingredient Notes

Here are the simple ingredients you'll need for this easy tartar sauce recipe (and trust me when I say - it's better than a store-bought version):

• Mayonnaise: Use full-fat for the creamy texture tartar sauce is known for. You can also mix in a spoonful of sour cream or Greek yoghurt for extra tang. Homemade mayonnaise works beautifully if you make your own.
• Gherkins: Finely chop them for a smoother finish, or pulse in a mini food processor if you prefer your homemade tartar sauce silky. You can swap for dill pickles, sweet pickles or sweet relish, depending on the flavour profile you like best.
• Lemon juice: Fresh lemon juice makes a world of difference. A small squeeze brightens the whole bowl and balances the richness of the mayo.
• Dill: Fresh dill gives the best flavour, but dried dill works brilliantly when you're using basic ingredients from the cupboard. You can also experiment with fresh parsley or chives.

Find ingredient quantities, method, and nutritional information in the printable recipe card at the bottom of the post. 

Variations and Extras

Once you have the base, you can take your homemade sauces in any direction:

• Add Dijon mustard for sharpness and depth.
• Stir in a dash of Worcestershire sauce for a savoury, almost anchovy-like kick.
• Add a pinch of paprika or a splash of hot sauce for warmth.
• Swap part of the mayo for Greek yogurt if you prefer a lighter variation.
• Try a spoon of sweet pickle relish if you enjoy a slightly sweeter, American-style sauce.
• Mix in finely chopped capers, shallots or fresh herbs like chives or parsley - we use an elaborated version of Tartar Sauce in our Fish Sandwiches.

Tips & Tricks for Best Results

• If your gherkins are very salty, skip the pinch of salt until you've tasted the final mixture.
• Chop the pickles very finely if you prefer a smoother, almost spoonable creamy tartar sauce.
• Let it rest for 10 minutes before serving. This allows the flavours to blend and mellows the acidity of the lemon.
• Taste and adjust the salt and lemon juice at the end. The acidity of gherkins varies between brands.
• Use full-fat mayo for the best texture. Reduced-fat options work, but may split if over-mixed.
• Store it properly in an airtight container in the fridge. It tastes even better the next day.

Watch How To Make It

Storage and Leftovers

Your quick tartar sauce will keep for 3-4 days in the fridge in an airtight container. As it sits, the gherkins soften slightly and the flavours meld into something even better. Stir before serving to revive the creamy texture.

Serving Suggestions

Yes, tartar sauce and seafood are a match made in heaven, but it's far more versatile than most people think. Of course, it's the perfect companion for crab cakes, delicious sauce for Tuna Fish Cakes, fish tacos, fish fry nights and a perfect condiment for a stack of homemade fish sticks. But don't stop there.

Use it as a sandwich spread instead of Russian dressing in a Pastrami on Rye Sandwich, or spoon it over salmon cakes or a baked salmon fillet. Add a dollop next to French fries, potato wedges, roasted vegetables or even Caesar Salad With Chicken and Bacon for a little tangy contrast.

It's brilliant stirred through a Tuna Nicoise Salad With Roast Potatoes, tucked inside fish burgers with tartar sauce, or served alongside crisp lettuce and homemade gherkins for an easy lunch.

Once you start using it beyond your favourite seafood dishes, you realise it's simply a tasty condiment that works almost anywhere you'd usually add mayo or a creamy dip.

Other Dip, Drizzle and Sauce Recipes

If you love making your own condiments, you may also enjoy my homemade béarnaise sauce, Russian Dressing, and other easy dips and dressings below.

• Basil Pistou (French Pesto Recipe)
• Japanese White Sauce (Homemade Yum Yum Sauce for Hibachi) 
• Homemade Caesar Salad Dressing Without Anchovies
• Easy Chimichurri Mayonnaise Recipe
• Chipotle Yogurt Dip/ Dressing
• Coriander Mayo Dip 
• Easy Cherry Sauce For Duck