Terumi Morita
June 12, 2026·Recipes

Tartar Sauce

This homemade tartar sauce combines fresh ingredients for a delicious accompaniment to seafood.

Contents (3 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Revision log (Autopilot revise)
A bowl of creamy tartar sauce surrounded by fresh herbs and pickles.
RecipeFrench
Prep10m
Cook0m
Serves4 人分
LevelEasy

Ingredients

  • 200 g mayonnaise
  • 50 g pickles, finely chopped
  • 30 g capers, rinsed and chopped
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice
  • Salt, to taste
  • Pepper, to taste

Steps

  1. In a mixing bowl, combine 200 g of mayonnaise with 50 g of finely chopped pickles and 30 g of rinsed and chopped capers. This will serve as the base for your tartar sauce.

  2. Add 1 tbsp each of chopped fresh dill and parsley, along with 1 tsp of lemon juice. This adds freshness and acidity which balances the richness of the mayonnaise.

  3. Season the mixture with salt and pepper to taste, ensuring the flavors are well blended. Mix thoroughly using a spatula for about 2-3 minutes until all ingredients are evenly distributed.

  4. For best results, refrigerate the tartar sauce for at least 30 minutes and up to 1 hour before serving. This allows the flavors to meld together beautifully.

Why this works

Building tartar sauce on a mayonnaise base is effective because mayonnaise acts as a creamy, stable emulsion that can hold various flavor components without breaking. The balance of tangy pickles and capers adds a delightful acidity that cuts through the richness of the mayonnaise. Fresh herbs like dill and parsley contribute aromatic notes, enhancing the overall flavor profile. If the sauce seems too thick, you can thin it out by adding a teaspoon of water or extra lemon juice until the desired consistency is reached. Conversely, if it turns out too runny, you can incorporate additional mayonnaise to restore thickness. This method ensures that your tartar sauce is both flavorful and texturally pleasing, making it a perfect match for seafood and fried dishes. Allowing the sauce to chill for at least 30 minutes not only helps in flavor melding but also improves the overall texture, making it more cohesive and enjoyable when served.

Revision log (Autopilot revise)

  • 2026-06-12T07:36:45.910Z · fields: en:steps, en:whyThisWorks, ja:steps, ja:whyThisWorks, imageSpec · reason: auto-revise of quality