Best Homemade Tartar Sauce

This creamy, tangy homemade tartar sauce brightens anything you serve it with: battered seafood, fried meats, onion rings, potato salad.
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1 ½ cups
Prep Time
10 Mins
Active Time
05 Mins

Everyone knows what tartar sauce is, but not what goes into it. Shallots provide sweetness; capers and pickles give a chunky, briny tang; chopped dill adds freshness and an appetizing green speckle.

What are Shallots?
Shallots, known locally as sibuyas Tagalog, lasona, or native red onions, are a member of the allium family. Sibuyas Tagalog are smaller in size compared to Western and European shallots, but both have the same papery, pink-purple peel. They have a delicate, sweet, and milder onion flavor.

Tartar sauce often gets paired with fried fish, but it works perfectly on anything that can use some acidity. Pair it with other fried meats like chicken and porkchops. Use it as a dip for calamares, onion rings, and French fries. Spread it on burgers and sandwiches, or toss with roasted vegetables.

  • 1 cup mayonnaise
  • 3 tbsp finely chopped shallots
  • 2 tbsp capers, drained & roughly chopped
  • 2 tbsp chopped pickles
  • 1 tbsp chopped dill
  • lemon juice, from ¼ of a lemon
  • ½ garlic clove, grated or finely minced
  • pinch of salt and pepper

Make sauce: Combine sauce ingredients in a bowl and mix until well combined. Season with salt and pepper to taste.


Serve or store: Use immediately or store in an airtight container in the fridge for up to 5 days.

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