Easy Tartar Sauce Recipe

Jump To Recipe
Avatar Author's default profile picture
Tara Craig Modified: March 22, 2022
Easy Tartar Sauce Recipe

How To Make Easy Tartar Sauce

Level up your fried dishes by whipping up a side of this classic tartar sauce recipe! It’s made with just four ingredients for a quick and tangy dip.

Preparation: 5 minutes
Cooking:
Chill Time: 2 hours
Total: 2 hours 5 minutes

Serves:

Ingredients

  • 2cupsmayonnaise
  • 2tbspdill pickle,minced
  • 2tbsppickle juice
  • 2tbsponion,minced

Instructions

  1. Mix the mayonnaise, dill pickle, pickle juice, and onion in a small bowl.

  2. Chill in refrigerator for at least 2 to 3 hours.

  3. Serve with favorite dippers, and enjoy!

Nutrition

  • Calories: 200.46kcal
  • Fat: 22.24g
  • Saturated Fat: 3.32g
  • Monounsaturated Fat: 5.57g
  • Polyunsaturated Fat: 13.34g
  • Carbohydrates: 0.15g
  • Fiber: 0.03g
  • Sugar: 0.07g
  • Protein: 0.02g
  • Cholesterol: 11.26mg
  • Sodium: 176.46mg
  • Calcium: 0.98mg
  • Potassium: 3.24mg
  • Iron: 0.01mg
  • Vitamin A: 0.07µg
  • Vitamin C: 0.12mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes

Dip, Sauce & Condiment

Dill Pickle Tartar Sauce Recipe

Complete your fried seafood appetizers with this tartar sauce made with dill pickles, relish, and a splash of lemon juice.
40 mins

Broil

Honey Garlic Dijon Broiled Salmon Recipe

Honey Garlic Dijon Broiled Salmon seasoned with herbs and b that comes together in just 15 minutes and literally has the best flavor ever! The best salmon of my life!
13 mins

Braised

Whole Braised Cauliflower Recipe

Enjoy a flavorful batch of braised cauliflower for your next dinner meal! It comes with a tangy salsa verde orzo sauce to match for a tasty dish.
1 hr 24 mins

Cookies

Crunchberry Cereal Bars Recipe

Cereal bars are a great alternative to marshmallow treats. This recipe requires only 3 ingredients to make a dessert that's fun, sweet, and colorful.
10 mins
Comments

Leave a comment

Replying to