It’s easy to make, keeps well in the fridge, and pairs well with many seafood dishes. I don’t typically feel that seafood dishes “need” a sauce, but I make an exception for this one because it’s so flavorful. My homemade version is made with creamy Greek yogurt. Since we eat a lot of seafood, I make it quite often - about every other week. It keeps well in the fridge for several days, which is another big plus of this recipe.
Ingredients
You’ll only need a few simple ingredients to make this tasty sauce. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Greek yogurt: I use plain full-fat yogurt. You definitely want it to be Greek, or it won’t be thick enough. And I don’t recommend low-fat yogurt - it’s not as creamy and it’s not as flavorful. Dijon mustard: This classic French mustard is creamier and less vinegary than yellow mustard. I highly recommend using it in this recipe. It does make a difference. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the sauce could end up too salty. Spices: I use dried dill and cayenne pepper. I love including cayenne because it adds an extra layer of flavor. It doesn’t actually make the sauce spicy. Diced dill pickles and diced capers: For the best texture, you definitely want a small dice here, not a rough chop.
Instructions
Making tartar sauce at home is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Simply mix all the ingredients together in a small bowl. I like to start with the yogurt and seasonings, then mix in the pickles and capers. Cover the mixture and chill it for about 30 minutes to allow the flavors to meld. Give the sauce one more stir before serving.
Expert tip
Tartar sauce typically contains lemon juice. But since I use Greek yogurt, which is naturally tart, I find that there’s no need to add lemon juice or vinegar to this recipe.
Frequently asked questions
Serving suggestions
This flavorful sauce is wonderful with any seafood dish. I usually serve it with crab cakes, tuna cakes, and salmon patties. It also pairs beautifully with simply boiled shrimp, in lieu of cocktail sauce. And it goes really well with keto-fried fish. But you don’t have to limit yourself to seafood! This creamy, flavorful sauce goes well with roasted vegetables, chicken nuggets, and even skirt steak or other grilled meats. So as you can see, you have quite a few options for using this sauce! It never lasts long in our house.
Storing leftovers
This sauce keeps quite well actually, though not as long as a commercial sauce, of course. You can keep it in the fridge, in an airtight container, for up to 7 days. Just make sure to stir it again before using it. I don’t recommend freezing this sauce.
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