4.0 from 36 votes
Light Dill Tartar Sauce
This tartar sauce recipe that has all the flavors you love in a classic tartar sauce, only made lighter and fresher. It’s made with sour cream as a base and is loaded with fresh dill, parsley, capers and honey dijon mustard.
Prep Time
3 mins
Total Time
3 mins
Servings: 6
Calories: 85 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 cup of light sour cream (may use fat free)
- 3 tablespoons of minced fresh dill
- 1 tablespoon of fresh minced parsley
- Juice of half a lemon
- 1/4 teaspoon of salt
- pinch of pepper
- 2 tablespoons of honey dijon mustard
- 1 1/2 tablespoons of minced capers
Notes
- Making tartar sauce isn't hard, but there are a few tricks that will make this homemade tartar sauce recipe even better.
- Choose your herbs wisely. Look for crisp green herbs that do not appear wilted and have no browning or discoloration.
- Use a sour cream without added fillers or thickening agents. Some store brands have unnecessary added ingredients that affect the taste, texture, and chemical nature of the sour cream.
- Taste test before adding salt. Capers have a lot of salt content, so you want to be careful to not oversalt this recipe.
- You will want to keep your homemade tartar sauce in the refrigerator in an air-tight container for a few days. While at its best fresh, my tartar sauce recipe will keep about as long as an open container of sour cream would keep in the fridge. If the whey from the sour cream separates it can be stirred back in or poured off.
- Homemade tartar sauce cannot be frozen as it changes the consistency and texture of the sauce.
- Use a real lemon. It might be tempting to use lemon juice from a bottle. In a tight spot, that can be okay. But in fresh homemade tartar sauce, you really want freshly squeezed lemon juice.