Tartar Sauce

A creamy mayonnaise base carries finely diced pickles, capers, shallot, lemon, and fresh dill; draining the pickles and resting the sauce keep its texture balanced.

35 min

8 servings

Creamy tartar sauce with finely diced pickles, capers, and fresh dill in a ceramic bowl.

Ingredients

1 cup mayonnaise

1/3 cup dill pickles, drained and finely diced

1 tbsp capers, drained and minced

1 tbsp shallot, minced

1 tbsp lemon juice

1 tsp finely grated lemon zest

1 tbsp fresh dill, finely chopped

1/4 tsp kosher salt, plus more to taste

1/8 tsp freshly ground black pepper

Equipment

Small sieve · Chef's knife · Cutting board · Citrus zester · Mixing bowl · Rubber spatula

Keep it creamy

Drain and blot the diced pickles before folding them into the mayonnaise.

Serve chilled

Offer the sauce with fish or vegetables, or use it as a cool, tangy condiment.

Drain and prepare

01. Press finely diced dill pickles gently in a sieve, then blot dry; even small pieces blend into the sauce without watering it down.

02. Drain and mince the capers, then mince the shallot finely so neither brings a harsh large bite.

03. Finely chop the dill, grate the yellow lemon zest, and measure the juice, avoiding bitter white pith.

Mix and rest

04. Stir mayonnaise, lemon juice and zest, kosher salt, and black pepper until smooth and evenly seasoned.

05. Fold in the drained pickles, capers, shallot, and dill just until evenly distributed so the sauce stays thick.

06. Cover and chill for 20 minutes; this gives the shallot time to mellow and the flavors time to meet.

Taste and serve

07. Taste after chilling and add lemon juice for brightness or kosher salt for definition, stirring and tasting between additions.

08. Serve in a bowl while chilled; fish and vegetables are optional pairings, and leftovers should stay refrigerated.