This quick tartar sauce is creamy, tangy, and packed with flavor from dill pickles, capers, and fresh dill. It’s the perfect dip for fish sticks, fried seafood, eggs, or roasted potatoes, and comes together in minutes.

A hand dipping a crispy, golden fish stick into a bowl of tartar sauce. The sauce is speckled with chopped dill and pickles, and the fish sticks are arranged on a tray nearby.

Ingredients

Here’s what you need to make this easy recipe:

The base is creamy mayonnaise, which is combined with chopped dill pickle and briny capers for a classic tangy crunch. Fresh dill adds a bright, herby note, while lemon juice brings in acidity to balance the richness. A splash of Worcestershire sauce adds depth and umami flavor.

How to make it step by step

Three-step collage showing how to make tartar sauce: chopped pickles, dill, and capers on a wooden board; ingredients added to a bowl with mayonnaise and lemon juice; final step shows the sauce being whisked together.

Finely chop dill pickle, capers, and dill.

In a medium bowl, combine all the ingredients.

Season to taste with salt and pepper.

Enjoy!

Serving suggestions

I especially like this sauce with hard-boiled eggs or fish sticks (pictured), but it also pairs well with many other sides — roasted vegetables, for example, like roasted broccoli. Try it also with these recipes:

Roasted potato wedges on a baking sheet.

Zucchini fry is being dipped in marinara sauce.

Storage

Store tartar sauce in an airtight container or jar in the fridge for up to 4 days. Stir well before serving.

It’s not suitable for freezing.

Close-up of a creamy homemade tartar sauce in a white bowl, with a spoonful lifted above the sauce. In the background, golden-brown fish sticks are visible on a metal tray.

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