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Did you see our fish & chips recipe yesterday? Well – we couldn’t share that recipe with you unless we also shared our delicious and easy homemade Tartar Sauce recipe to go along with it!
A delicious homemade tartar sauce is so easy to make – and the best thing is, you probably have most of the ingredients already!
Tartar sauce is a very basic recipe of mayonnaise combined with finely diced dill pickles, red onions, scallions, and capers – and a combination of just those ingredients is delicious and easy. But our recipe takes things up a notch by adding pickled red onions, Colman’s dry mustard, sriracha (to add a touch of gentle heat), and agave nectar (to sweeten and smooth out the flavors)!
This tartar sauce takes just minutes to make and is fantastic on just about any fish recipe but especially our English-Style Fish and Chips or our New England Cod Fish Cakes.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Tartar Sauce
Ingredients
- 1/2 cup dill pickles, chopped very fine
- 1/4 cup pickled red onions or plain red onion, chopped very fine
- 1 tablespoon scallions (tops and bottoms), chopped very fine
- 1/4 teaspoon sriracha or your favorite hot sauce
- 1 tablespoon agave nectar or honey
- 1 teaspoon drained capers, finely diced
- 1/4 teaspoon dry mustard
- 3/4 cup mayonnaise (see our recipe here) or your favorite store-bought brand
Instructions
- In a small bowl, mix all ingredients until well combined.
- Refrigerate for up to one week.
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Hey Martha–What would I substitute for the agave nectar? Or should I just purchase it because it adds a little something different to the tartar sauce? OMG did I spot White Chocolate Banana Cream Pie above? Still in NH and still waiting on that dinner invitation. LOL
LOL 🙂 Hi Jean – a very mild honey can be used as a substitute for agave. Agave adds sweetness without adding flavor; some honey is quite strong so it can impact the flavor if you use that. Alternately, you could add some sugar but it doesn’t always dissolve and blend in as well. Hope that helps!
This sounds amazing! Trying this one for dinner tonight on fish sandwiches with potato wedges!
Think this recipe freezes well? I don’t think I’ll use the whole recipe! I’m just cooking for two!
No – the mayonnaise will separate if frozen. If suggest a half recipe instead!
We couldn’t postpone making your fish tacos any longer cuz they looked so yummy, so we had them for dinner yesterday. OMG, these tacos are out of this world with that lemon-lime batter. But, what really makes them great is your wonderful Greek yogurt sauce and the pickled red onions. We did not have the pickled beets cuz we thought the pickled beets, coupled with the pickled red onions might overpower the flavor of the fish itself. We don’t have fried foods often, but we definitely will be making these tacos again…and prolly very soon! Btw, I’ve also been eating those delicious pickled onions right out of the jar and have also put them in my salads. Thanks so much.
We’re so glad you are enjoying the recipes Fran! (Those fish tacos are one of my favorites too!) Thanks for much for taking the time to write to us! Martha
I stumbled across your blog and really like your style of cooking. I make homemade tarter sauce too and I found a copycat Red Lobster version that I use a lot. It’s my favorite tarter sauce of all time. I look forward to more of your recipes!! Terry
Thank you so much Terry! We’ll have to check out that copycat Red Lobster version ourselves! Thanks for writing to us today! Martha