BEST Tartar Sauce
A classic, creamy tartar sauce with pickles, capers, shallot, and fresh herbs — perfect for seafood.
Equipment
- Medium Bowl
- Spoon or spatula
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Airtight container
Ingredients
Ingredients
- 3/4 cupmayonnaise
- 1/4 cupcreme fraiche or sour cream
- 1/4 cupfinely chopped dill pickles use cornichons for more crunch or bread and butter pickles if you prefer it sweeter
- 2 tablespoonscapers rinsed/drained and roughly chopped
- 1 small shallot finely minced
- 1 clove garlic finely minced
- 1 tablespoonchopped fresh parsley fresh dill is also a great option for seafood
- 2 teaspoonsfresh lemon juice
- 1 teaspoonDijon mustard
- 1/4 teaspoononion powder
- 1/4 teaspoonfreshly ground black pepper
- 1/4 teaspoonhot pepper sauce optional
- 1 tablespoonfinely chopped olives optional
- 1 teaspoonhorseradish optional
Instructions
Instructions
- Prep all ingredients: rinse and drain the capers and roughly chop them; finely chop the dill pickles (or cornichons or bread-and-butter pickles if using); finely mince the shallot and garlic; finely chop the parsley (or fresh dill if you prefer); finely chop the olives if using; measure out the mayonnaise, crème fraîche or sour cream, lemon juice, Dijon mustard, onion powder, black pepper, hot pepper sauce (optional) and horseradish (optional).
- In a medium-sized bowl combine the mayonnaise and crème fraîche (or sour cream) first, then add the chopped pickles, chopped capers, minced shallot, minced garlic, chopped parsley, lemon juice, Dijon mustard, onion powder and black pepper. Add the olives, hot pepper sauce and/or horseradish only if you are using them.
- Stir everything thoroughly with a spoon or spatula until the mixture is evenly combined and smooth.
- Cover the bowl (or transfer the sauce to an airtight container) and refrigerate to let the flavors meld.
- Chill for at least 2 hours or overnight before serving; stir again just before serving. The flavor improves the longer it sits.
Notes
1. Prep all ingredients: rinse and drain the capers and roughly chop them; finely chop the dill pickles (or cornichons or bread-and-butter pickles if using); finely mince the shallot and garlic; finely chop the parsley (or fresh dill if you prefer); finely chop the olives if using; measure out the mayonnaise, crème fraîche or sour cream, lemon juice, Dijon mustard, onion powder, black pepper, hot pepper sauce (optional) and horseradish (optional).