Sauces & Condiments
Betty Crocker’s tartar sauce recipe delivers that classic, creamy, tangy zing that elevates seafood dishes from good to unforgettable. The secret lies in balancing rich mayonnaise with bright lemon, briny capers, and finely chopped pickles—each ingredient playing its part to create a sauce that’s both bold and versatile.
I’ve perfected this version over years of testing, ensuring the texture stays smooth and the flavor hits just right.
What makes this recipe stand out is its simplicity—just five core ingredients and 10 minutes of prep time, yet the results are restaurant-quality. The sauce keeps beautifully in the fridge for up to five days, making it perfect for meal prep or hosting.
Whether you’re serving it with crab cakes, fish tacos, or crispy onion rings, this tartar sauce brings that signature tangy crunch that makes every bite better.
The key to success is proper chopping and emulsifying—no lumps, just a velvety consistency that coats every bite. The lemon juice cuts through the richness of the mayo, while the capers and pickles add layers of briny brightness.
Once mixed, let it sit for 15 minutes to allow the flavors to meld, and you’ll have a sauce that’s creamy, tangy, and impossible to resist.
Use this classic tartar sauce as a dip, topping, or sandwich spread—it’s that versatile. The recipe scales easily, so double it for parties or leftovers. Here’s how to make it perfectly every time.
Ingredients for betty crocker tartar sauce
Five simple ingredients create Betty Crocker’s iconic tangy, creamy tartar sauce—perfect for seafood lovers.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | 1 cup | High-quality, not low-fat |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, not bottled |
| Capers 🫒 | 2 tbsp | Chopped, not whole berries |
| Dill Pickle Relish 🥒 | 2 tbsp | Finely chopped, not sliced |
| Fresh Dill 🌿 | 1 ½ tbsp | Chopped, stems removed |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For emulsification |
The mayo is the foundation, so Hellmann’s or Duke’s are my go-tos for that classic texture. If you’re using a lighter mayo, add an extra 1 tbsp of olive oil to maintain richness. Capers and pickles should be finely chopped—a microplane works best for speed and precision. Fresh lemon juice is non-negotiable; bottled lacks the brightness. For the dill, store-bought jars work, but fresh has a brighter flavor. Grab it from the grocery store’s refrigerated section for optimal freshness.
No capers? Chopped green olives at half the amount works in a pinch, though they’re less briny. Short on pickles? Finely chopped cornichons add a similar tang. Swap fresh dill for 1 tsp dried dill, but reduce the amount by half. If mayo feels too thick, add 1 tsp of water or lemon juice to loosen it. For a smoother texture, pulse the ingredients in a food processor for 10 seconds, then stir by hand to avoid overmixing.
This sauce keeps beautifully in an airtight container in the fridge for up to 5 days. For longer storage, freeze for 3 months—thaw in the fridge overnight. The flavors meld beautifully over time, so it tastes even better the next day. Portion into small containers for easy use with crab cakes, fish tacos, or as a sandwich spread. Double the batch for parties—it disappears fast!
Why You'll Love This Recipe
- Five-Minute Mix: I swear, this sauce takes less time than microwaving leftovers. Just stir mayo, lemon juice, and those little briny capers—no cooking, no waiting. The relish adds texture, and the dill ties it all together while I’m still drying my hands.
- Tangy Crunch Magic: That bright lemon cut through the richness, while the capers and relish give it a pop—like a tiny explosion of flavor in every bite. Honestly, it’s the kind of sauce that makes you reach for seconds without even thinking.
- Game for Any Meal: Slather it on fish tacos, dip fries in it, or use it as a sandwich spread. I’ve even put it on baked potatoes when I’m lazy. It’s the ultimate “I’ve got nothing” solution that somehow feels fancy.
- Leftovers That Last: Make a big batch—it keeps for days in the fridge. The lemon keeps it fresh, and the mayo holds up perfectly. Between us, I’ve had this sitting in my fridge for a week and still used it all. No waste, just flavor.
Step-by-step instructions for Betty Crocker's tartar sauce recipe
This classic recipe delivers the perfect balance of tangy, briny, and herby flavors in just minutes.
Combine the Base Ingredients
In a medium bowl, begin by adding the 1 cup mayonnaise as the foundation of your sauce. This high-quality mayonnaise creates the creamy base that holds all the other flavors together. Using a sturdy whisk or rubber spatula, gently fold in the 2 tablespoons fresh lemon juice and 1 tablespoon extra-virgin olive oil. The lemon juice adds a bright tang that cuts through the richness of the mayonnaise, while the olive oil helps create a stable emulsion.
Next, incorporate the 2 tablespoons chopped capers and 2 tablespoons finely chopped dill pickle relish. These ingredients bring the signature briny, slightly sweet flavor that defines tartar sauce. Be sure to distribute them evenly throughout the mayonnaise mixture. At this stage, the sauce should have a thick, creamy consistency with visible flecks of capers and relish.
Add Herbs and Seasonings
Now it's time to fold in the 1.5 tablespoons chopped fresh dill and the 0.5 teaspoon kosher salt. The fresh dill provides that classic anise-like flavor that's essential for authentic tartar sauce. As you mix, you'll notice the sauce becoming more aromatic. The kosher salt enhances all the flavors, so don't be tempted to skip this step—it makes a noticeable difference in the final product.
Finally, add the 0.25 teaspoon freshly ground black pepper. This final seasoning step is crucial for balancing the flavors. The pepper adds a subtle heat that complements the tangy and briny notes. Mix thoroughly until all the ingredients are fully incorporated and the sauce has a smooth, homogeneous texture. At this point, you should taste the sauce to check the seasoning balance before proceeding.
Adjust and Rest for Perfect Texture
Taste the sauce and make any necessary adjustments to the seasoning. If it needs more brightness, add a little more lemon juice, one teaspoon at a time. For additional brininess, incorporate more capers. The sauce should be tangy, slightly salty, and herby with a pleasant bite from the capers and relish.
Once you're satisfied with the flavor, transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving. This resting period allows all the flavors to meld together perfectly. The cold temperature also helps set the sauce, giving it a more refined texture. When ready to serve, give it one final stir to ensure everything is well combined and the flavors are harmonized.
Serve Immediately or Store Properly
This tartar sauce is best served immediately after preparation, especially when accompanying fresh seafood like fish fillets or shrimp. The sauce should be cool and creamy, with a vibrant green hue from the fresh dill. For the best texture, serve it chilled, straight from the refrigerator.
If you need to store the sauce, keep it refrigerated in an airtight container for up to 5 days. Before serving, give it a good stir to redistribute any separated ingredients. The sauce may thicken slightly when refrigerated, so you can thin it with a splash of cold water or additional lemon juice if needed. This classic tartar sauce pairs perfectly with fried fish, seafood platters, or even as a dip for vegetables.
Pro Tips For Making Betty Crocker Tartar Sauce
- CHILL THE MAYONNAISE: Take your mayo out of the fridge 10 minutes before mixing—it blends smoother and won’t get grainy when you add the lemon juice. I used to ignore this and always ended up with a weird texture, like someone stirred sand into my sauce.
- DRAIN AND PAT DRY CAPERS: Skip the brine—rinse capers in a fine-mesh strainer, then blot them dry with a paper towel. Wet capers dilute your sauce and make it taste more like pickle juice than tangy, bright tartar. (Yes, it’s tedious, but the flavor difference is noticeable.)
- USE FRESH PICKLE RELISH: Store-bought relish has vinegar and sugar hiding in it, which throws off the balance. Make your own quick version: finely chop 2 dill pickles (seeds and all) and mix with 1 tsp of the brine. It’s 5 minutes of work that makes the sauce taste homemade.
- STORE IT RIGHT: Divide the sauce into a small airtight container and press plastic wrap directly on the surface to block air. It’ll stay fresh for 5 days in the fridge—no weird textures or off flavors. I learned this after a batch turned into a science experiment.
Perfect pairings for this recipe
Seafood Pairings
This tartar sauce is a must with crispy beer-battered cod—the creamy texture contrasts perfectly with the golden, crunchy exterior. I like to serve it with lemon wedges on the side so guests can squeeze fresh juice over each bite.
For a complete meal, pair it with garlic-parmesan fries or a simple side salad with mixed greens and a balsamic vinaigrette. 🍋
Sandwich Spread
Spread this sauce generously on toasted ciabatta rolls with smoked salmon, thinly sliced cucumbers, and arugula for a gourmet open-faced sandwich. It also works beautifully on Reuben sandwiches—swap the traditional Russian dressing for tartar sauce and add a sprinkle of paprika for extra warmth.
For a lighter option, use it as a dip for veggie sticks or pita chips.
Party Platter Topping
Double the recipe for a crowd and use it as a dip for golden crab cakes or fried shrimp. Garnish with extra chopped fresh dill and a sprinkle of toasted breadcrumbs for texture.
It also elevates seafood platters with calamari rings, scallops, and shrimp skewers. Serve in a chilled glass bowl with a lemon wedge on the side for an elegant touch. 🍤
Non-Seafood Uses
Don’t limit tartar sauce to seafood! Spread it on grilled cheese sandwiches with tomato soup for a tangy twist. It also works as a dipping sauce for onion rings or loaded potato skins.
For a sweet-and-savory combo, try it with apple slices or cheese boards alongside sharp cheddar and honey. The briny flavors cut through rich or sweet dishes beautifully.
Beverage Pairings
A crisp lager like Corona or Heineken complements the sauce’s tangy brightness, especially with seafood. For wine lovers, a dry Riesling or Sauvignon Blanc enhances the lemon and dill notes.
If you prefer cocktails, a gin and tonic with extra lime adds a refreshing contrast. Avoid heavy or oaky drinks—they’ll overpower the sauce’s delicate flavors. 🍺
Garnish Ideas
Elevate your presentation with extra chopped capers, toasted sesame seeds, or crumbled feta cheese. A drizzle of high-quality olive oil adds a silky finish, while microgreens or edible flowers bring a pop of color.
For a smoky touch, sprinkle crushed smoked paprika just before serving. These garnishes take your tartar sauce from simple to showstopping. ✨
Nutrition facts
Frequently asked questions
Can I make this tartar sauce without fresh dill?
Yes, you can substitute 1.5 tbsp fresh dill with 1 tsp dried dill—just reduce the amount by half since dried herbs are more concentrated. For a similar flavor profile, try 1 tbsp chopped parsley or ½ tsp dill weed seasoning, though fresh dill gives the best authentic taste.
How do I fix lumpy tartar sauce?
Lumps happen when ingredients aren’t fully emulsified. Use a fork or whisk to gently fold the sauce until smooth, or pulse briefly in a food processor. If it’s still grainy, add 1 tsp lemon juice or olive oil and mix again. For extra creaminess, stir in ½ tsp mayo to bind the texture.
Can I use this sauce as a marinade?
Not recommended—this tartar sauce is designed for dipping and topping, not marinating. The mayo base can spoil quickly when left on proteins like fish or chicken for extended periods. For marinades, use a vinegar- or citrus-based sauce instead.
What’s the best way to store leftovers?
Transfer the sauce to an airtight container and refrigerate for up to 5 days. If it thickens, stir in 1 tsp cold water or lemon juice to restore consistency. For freezing, portion into ice cube trays, freeze, then transfer to a bag—thaw overnight in the fridge.
Is this recipe vegan-friendly?
No, this classic recipe contains mayo, which is made with egg yolks. For a vegan version, substitute vegan mayo (like Hellmann’s Vegan) and ensure all other ingredients (like capers) are plant-based. The texture will be slightly different but still tangy and creamy.