Dill Pickle Tartar Sauce packs in tons of dill pickle flavor with only 5 simple ingredients. It is the perfect condiment with any seafood dish.
No fish fry is complete without the perfect tartar sauce – and boy do I have you covered with this one. My Dill Pickle Tartar Sauce recipe is packed with tons of dill pickle flavor but only calls for 5 simple ingredients.
What is tartar sauce?
You may have heard of “tartar sauce” and thought, “Well, what exactly is it?” Fair question! With a funny name like tartar, it can definitely raise curiosities. Simply put, tartar sauce is a creamy condiment most commonly used with seafood dishes. Tartar sauce pairs well with fried or breaded seafood, such as fish and chips, shrimp, or crab cakes.
The consistency of tartar sauce is creamy and features a mayonnaise base. While the exact recipe can vary, the most common additions include pickles, capers, lemon juice, and/or herbs. All the ingredients are typically mixed together until well combined, and the sauce is chilled before serving.
Why should you use dill pickles in your tartar sauce?
Dill pickles have a distinct flavor that pairs so well with fish which is typically what tartar sauce is consumed with. The combination of tanginess, sourness, and a hint of dill with the savory fried fish flavor… mouthwatering I tell ya! When you add dill pickle flavors to tartar sauce, it truly enhances the overall taste and creates a more complex and interesting flavor.
As for my recipe, I decided to amp up that pickle flavor and make it even more pickle-y by adding a whole cup of finely diced dill pickles. The result is a creamy tartar sauce that’s bursting with pickle flavor. It’s great with my Lemon Pepper Fried Catfish or any fried catfish, for that matter. Heck, it’s good with any fried fish at all. It’s even good on fish sticks, french fries, and hush puppies. Who am I kidding? This stuff is even good on potato chips! You simply can’t go wrong with this amazing sauce!
A few things to note:
Grated onions: My recipe calls for grated onion, which I prefer, but finely minced onion will work as well. I grate my onion by cutting it into chunks and running it over a box grater. A small food chopper will work, too.
Mayo base: When it comes to that mayo base, y’all know that there’s only one brand of mayo at my house, and that’s Duke’s.
Chill before serving: This recipe benefits from some time in the fridge to let all the pickle and onion flavors combine with the mayo. An hour or so should be enough time; just be sure to stir it up well before you serve it. And if you use another brand of mayo, a little salt and pepper and maybe a splash of vinegar might be needed then as well.
Store in the fridge: This keeps for about a week in the fridge, but again make sure you stir it well before serving.
Dill Pickle Tartar Sauce
- 1 cup mayonnaise
- 1 cup finely chopped dill pickles, well drained
- 2 tablespoons grated onion
- 2 teaspoons dill pickle juice
- 1 teaspoon dijon mustard
- In a medium bowl, stir the ingredients together until well combined. Cover and store in the refrigerator for at least 1 hour to allow the flavors to develop. Keeps for about 1 week.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.