Creamy, tangy, and endlessly versatile.

If you’ve ever wished store-bought tartar sauce had just a little more personality, this homemade version is going to be your new staple. It’s bright, creamy, perfectly tangy, and takes just a few minutes to mix together. Whether you’re serving seafood, making sandwiches, or prepping dips for a gathering, this tartar sauce instantly levels things up.

What makes this recipe special is how balanced it is, a touch of onion for bite, dill for freshness, Dijon for depth, and those Mount Olive dill pickles for the perfect pop of tang. Made with Duke’s mayonnaise (of course), it’s rich and velvety without feeling heavy.

You can keep it thick for dipping or thin it out with a splash of pickle juice for the best sandwich spread. Either way, it’s the kind of condiment you’ll want in your fridge at all times.

Ingredients

1 tablespoon finely minced onion
1 teaspoon dried parsley
1½ cups Duke’s Mayonnaise
1½ tablespoons Trader Joe’s Dijon Mustard
1 tablespoon dill weed
2 tablespoons minced dill pickles (Mount Olive brand)

Optional for Sandwich Spread:

2 additional tablespoons pickle juice (to thin consistency)

Instructions

Start by adding the minced onion and parsley to a mixing bowl. These two ingredients build the base flavor of the tartar sauce and give it a little extra texture. Add the mayonnaise, Dijon mustard, dill weed, and minced pickles. Stir everything together until the mixture becomes smooth, creamy, and fully combined. Give it a quick taste and adjust the seasoning if needed — sometimes an extra pinch of pickle or a touch more Dijon is all it takes to hit that perfect balance.

For dipping:
Keep the sauce thick and creamy as-is. It pairs beautifully with fried seafood, fish sticks, crab cakes, or even roasted vegetables.

For sandwiches:
Stir in about 2 tablespoons of pickle juice to thin the sauce slightly. This creates the ideal spreadable consistency for fish sandwiches, chicken sandwiches, or even burgers.

Storage

Store your tartar sauce in an airtight container in the refrigerator for 5–7 days. The flavor gets even better after a few hours as everything melds together.