Tartar Sauce of the Dusky Inn - Copycat

Total Time
Prep 10 mins
Cook 0 mins

A local seafood restaurant here has the best tartar sauce so upon my search for a identical one I finally found one on the internet that is so close it's scary. So creamy and good! Although I like a little more spice here or there, like garlic, this is the actual ingredients they listed--make as written, taste and adjust to your tastes!

Ingredients Nutrition


  1. Place all ingredients in a food processor except for the OIL and PICKLE.
  2. Mixture will be dark brown.
  3. Slowly drizzle in the oil; start with a couple drops and then use a fine stream while processing.
  4. Stop when thickened to your liking.
  5. Taste and adjust flavors if needed.
  6. Once it is thick enough, toss in the pickles and give it one final swirl.
  7. If sauce is too thick, add vinegar a few drops at a time.
  8. If sauce is too thin, add oil few drops at a time.


Most Helpful

I don't know why, but I've never thought of making tartar sauce from scratch before. I used an egg yolk instead of a whole egg because I happened to have one left over. I think that made the color a little darker than it should be, so next time I'll use a whole egg. I did use a whole clove of garlic. One cup of oil was enough to bring it to a nice, thick consistency. It's a little sweeter than I'm used to, but the flavors all go very well together. Made for Bargain Basement Tag.

Chocolatl March 11, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a