Total Time
Prep 5 mins
Cook 0 mins

I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.

Ingredients Nutrition


  1. Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not smooth.
  2. Best if refrigerated for an hour before use.
  3. Note: Can be made without the food processor, using dill relish or finely minced pickle.
  4. Lasts quite a while in the refrigerator.


Most Helpful

Glad to hear someone abhors sweet relish in tartar sauce. I make it the exact same way, except I use a squirt of ketchup instead of the Worcestershire sauce, I will try it your way next time. Nothing beats homemade tartar sauce, the stuff in the jars does not compare!

Michelle S. December 02, 2002

Excellent Tartar Sauce I make this often and had not reviewed in the past. I serve with fried razor clams and oysters. Last night I made Salmon Patties, this was perfect on the buns. I use fresh onion finely chopped or grated, and dried parsley. Thanks for posting PanNan I too will never purchase jarred Sauce again!

karencooks May 16, 2012

Thanks for the great recipe!! I did not have onion flakes so I subbed in a dashr or two of onion powder... I also did not have parsley so I left it out... What a great taste... This one is not for the ones that like sweet tartar sauce... Has a little bite, but excellent quality...

Dan Stokley June 05, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a