Toby's Tartar Sauce

Recipe by Toby Jermain
READY IN: 30mins
YIELD: 3 cups




  • Although quantities are close, they are only the starting point for the recipe.
  • Whisk the mayonnaise until smooth and creamy, and set aside.
  • Combine minimum amounts of all remaining ingredients except Tabasco, salt, and pepper, and whisk until dry ingredients are well incorporated.
  • Stir into mayonnaise, and whisk until well combined.
  • Allow to sit for 15 minutes, taste, and adjust seasoning with Tabasco, salt, and pepper.
  • Taste again, and start to increase sweet relish, garlic, parsley, lemon juice, and mustard to meet your standards.
  • I sometimes end up adding more dill relish, especially if I added too much sweet relish.
  • Keep the amount of sweet relish low; this recipe is not supposed to be sweet, it is primarily a tart, sharp tartar sauce, as all good tartar sauces should be.
  • If you want a sweet tartar sauce, just buy the stuff on the grocery shelf.
  • Believe it or not, this will keep, covered, in the refrigerator for a couple months.
  • If you want to extend the refrigerator life even longer, replace fresh onion with dried onion flakes (preferably the toasted ones), replace the fresh garlic with granulated garlic, and replace the fresh parsley with dried parsley flakes.
  • I don’t normally eat this with fish, except a little on occasion, but I love to dip the french fries that accompany the fish in the tartar sauce.
  • My wife, who hates tartar sauce, loves this one.


@Toby Jermain
“I developed this tartar sauce about 35 years ago while working as broiler chef in a nice family steakhouse in California that didn't have a decent tartar sauce and didn't really care that their sauce couldn't even stand up to that on McDonald's Filet of Fish. I love this, since it is obviously designed just to my taste! It's good enough that it's even converted a couple of devout tartar haters, including my wife, who hates the stuff, to true believers. She uses more of it than I do!”