Tangy Tartar Sauce
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Prep Time
15 mins
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Resting Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 servings (2 tablespoons)
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Calories
145 kcal
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Course
Condiments
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Cuisine
American
Tangy Tartar Sauce
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This Tangy Tartar Sauce is bright, briny, and perfect for seafood lovers who don’t like sweet sauces. Made with cornichons, capers, herbs, and mustard, with only 15 minutes of prep!
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Ingredients
- 3/4 to 1 cup mayonnaise (I use Duke's or Hellmann's, see note)
- 2 tablespoons minced cornichons , drained
- 1 tablespoon roughly-chopped brined non-pareil capers , drained
- 1 tablespoon minced shallot
- 1 teaspoon whole grain mustard (I use Maille Old Style)
- 1/2 teaspoon smooth Dijon mustard (I use Maille or Fallot)
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/2 tablespoon finely chopped fresh dill fronds
- 1/2 to 1 teaspoon fresh lemon juice , plus additional to taste (see note)
- kosher or sea salt and freshly-ground black pepper , to taste (see note)
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Instructions
- In a medium bowl, whisk together the mayonnaise, cornichons, capers, shallot, both mustards, and 1/2 to 1 teaspoon of lemon juice. Season with a few grinds of black pepper.
- Cover and refrigerate for at least 1 hour to let the flavors meld. After resting, taste and adjust with more lemon juice, salt, or pepper as needed.
- Store tightly covered in the refrigerator for up to 5 to 7 days. For best flavor, let the sauce rest overnight. Stir well before serving with your favorite seafood dishes.
Notes
- Mayonnaise: Start with 3/4 cup. After the sauce has rested, if the flavor is too strong or you prefer less texture, stir in up to 1/4 cup more to mellow it out and smooth the consistency.
- Lemon Juice: The amount you’ll need depends on your preferences and the brands of mayonnaise, mustard, and cornichons you’re using—some are naturally more tart than others. A good tartar sauce should have a noticeable pucker, but it shouldn't be overpowering. Start with 1/2 to 1 teaspoon, let the sauce rest for an hour, then add more to taste, up to a tablespoon total.
- Herbs: Feel free to swap out the parsley and dill for other soft herbs. Tarragon, chives, chervil, or a mix of your favorites all work well and can give the sauce a different flavor profile.
- Salt: I usually don’t need to add any since cornichons and capers are salty. That said, taste after resting and add a small pinch of kosher or sea salt if needed.
- Too Tart? If the sauce tastes overly sharp, you can also stir in a small pinch of sugar to balance the acidity. Keep in mind it will taste more assertive on its own than it will alongside seafood or potatoes.
Nutrition Information
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Serving
2tablespoons
Calories
145kcal
(7%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
9mg
(3%)
Sodium
217mg
(9%)
Potassium
14mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
65IU
(1%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (2 tablespoons)
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 145kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 217mg | 9% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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