With this recipe, you can easily make your own homemade tartar sauce — perfect as a side dish with fish, fries, or as a dip for fresh vegetable sticks.

As a child, one of my favourite moments at the local fry shop was receiving a small container of freshly made tartar sauce next to my fries. Not the jarred kind (I’ve never been a fan), but the real homemade version — bursting with herbs, crisp bits of pickle and finely chopped onion.

I still prefer to make my tartar sauce completely from scratch, and that always starts with fresh homemade mayonnaise. After my mother’s recipe.

---

Why Make Tartar Sauce Yourself?

Tartar sauce is at its very best when you’re using fresh ingredients — crisp onions, crunchy pickles and brightly coloured herbs. With the store-bought version, you simply don’t get that same freshness or texture.

Another advantage is that homemade tartar sauce can be adapted completely to your own taste: more pickles, extra herbs, a chopped hard-boiled egg (or not), or even different vegetables. You’re in control of the flavour and texture.

You can also swap ingredients to make use of what you have at home. For example, I often replace the pickles with my homemade sweet-and-tangy pickled cucumbers. They come straight from our garden and they work beautifully here.

---

Where Does Tartar Sauce Come From?

The origins of tartar sauce likely lie in France, where sauce tartare has traditionally been prepared with mayonnaise, mustard, pickles, capers and fresh herbs. The name is said to refer to the Tatars, a nomadic people from Central Asia, although the exact historical link remains unclear.

What we do know is this: tartar sauce has been loved for generations all over the world, especially alongside fried fish and crispy potatoes. Many regions have their own variations, often with small adjustments in flavour or texture.

For example, in certain parts of Belgium, people like to add a finely mashed hard-boiled egg to make the sauce richer and creamier. My mother always made her tartar sauce without egg, so that’s still the way I usually prepare it. At the fry shop, I’ve also never encountered a version containing egg, but it’s absolutely a classic and beloved variation. If you enjoy that richer flavour, feel free to add it!

---

Homemade Tartar Sauce: The Recipe

Preparation time: 10 minutes
(If you have a mini chopper or food processor for the onions and herbs, it goes even faster.)

---

---

Instructions

1. Finely chop the pickles or pickled cucumbers.
2. Finely mince the chives, parsley and onion. The finer you chop, the smoother the final sauce will be.
3. Add the chopped herbs, onion and pickles to the mayonnaise. A good rule of thumb is:
   • 2 tablespoons of finely chopped chives
   • 2 tablespoons of parsley
   • 3 tablespoons of chopped onion
4. Mix everything well, then taste. Add salt and pepper if needed.
5. If you prefer a slightly softer or thinner texture, add a teaspoon of water or a few drops of lemon juice.
6. Love a sharper flavour? Add extra pickles or a teaspoon of mustard.
7. Let the tartar sauce rest for at least 30 minutes in the fridge, allowing the flavours to blend.

---

Finding the Perfect Texture: Fine or Chunky?

Everyone has their own preference when it comes to tartar sauce texture.

For a smoother tartar sauce:

• Chop everything extra fine.
• Pulse briefly with a hand blender (just one or two pulses).
• Avoid overmixing — otherwise it becomes too mushy.

For a chunkier texture:

• Cut the pickles and onion into slightly larger pieces.
• Mix gently to keep the structure intact.

A mashed hard-boiled egg also gives the sauce a fuller, more velvety feel. It’s especially good if you want a sauce that stays neatly on top of a piece of fish or inside a sandwich.

---

What to Serve Tartar Sauce With?

Homemade tartar sauce is incredibly versatile. Yes, it’s perfect with fries, but that’s only the beginning:

• Fish sticks – Ideal with homemade fish sticks or classic fish & chips.
• Roasted potatoes – The fresh, creamy sauce pairs brilliantly with crispy, warm potatoes.
• Grilled fish – Especially cod, haddock or plaice. A small spoonful of tartar sauce brings out their delicate flavour.
• Raw vegetables – Carrots, celery, cucumber, sweet peppers… tartar sauce makes a great dip.
• Sandwiches – Spread a thin layer on a sandwich with crispy chicken or fried fish.
• Wraps – A dollop of tartar sauce adds creaminess to chicken or falafel wraps.
• Potato salad – Stir a spoonful through a plain potato salad and it instantly becomes more exciting.

---

How to Store Homemade Tartar Sauce

---

Variations

• Capers
  Add a handful of chopped capers for a fresh, salty flavour — a classic French touch.
• With a Hard-Boiled Egg
  Mash one boiled egg and stir it in. This produces a richer, creamier tartar sauce. While I don’t usually do this myself, it’s a well-known variation in several regions.
• Fresh Herbs
  Tarragon, dill or chervil can completely transform the flavour. Try one new herb at a time to discover your favourite combination.
• Lemon Juice
  Just a few drops lift the whole sauce — especially delicious with grilled fish.
• Mustard
  Wholegrain mustard adds a gentle kick and pairs wonderfully with potatoes.

---

Tips for the Best Tartar Sauce

• Use high-quality ingredients: a good mayonnaise and fresh herbs make all the difference.
• Let the sauce rest in the fridge for at least 30 minutes so the flavours can develop.
• Chop everything finely for a smooth, pleasant texture.
• Taste as you go: tartar sauce is about balance. Add extra herbs, pickles or lemon juice until the flavour is perfect for you.

Pin this for later:

• Pinterest

Check out our other Recipes for more inspiration

Subscribe to our newsletter and don’t miss a thing:

You may also like these: