Sauces & Condiments
This copycat Frisch's tartar sauce delivers the exact tangy, herby balance that makes their version legendary—just like the restaurant, but with a foolproof home method.
The secret lies in the perfect ratio of mayo to buttermilk, brightened with lemon juice and stabilized with a touch of cornstarch for that signature smooth yet slightly thick texture.
I’ve replicated their signature Old Bay seasoning and celery seed blend, which gives it that unmistakable zing without overpowering the creamy base.
What sets this sauce apart is how it develops flavor over time—chilling for at least 2 hours lets the herbs and spices meld, creating a depth you won’t find in store-bought versions.
The recipe uses simple pantry staples like capers, finely chopped pickles, and fresh dill, all balanced to match Frisch’s iconic taste. No fancy equipment needed—just a bowl, whisk, and patience for the flavors to come together.
Once mixed, this sauce transforms any dish: crispy fish and chips, golden fried shrimp, or even as a dip for veggie sticks.
The tangy-sweet balance cuts through richness while adding a bright, herby kick that’s addictive in just one bite. Ready in under 10 minutes, but worth the wait for that restaurant-quality flavor at home.
Store it in an airtight container for up to 5 days in the fridge, or freeze for up to 3 months—perfect for meal prep or hosting. The recipe scales easily, so double it for parties or game day. Here’s exactly how to nail it every time.
Ingredients for copycat frisch's tartar sauce
Simple pantry staples transform into Frisch's iconic tartar sauce—creamy, tangy, and packed with zesty Old Bay flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | ¾ cup | High-quality, full-fat preferred |
| Buttermilk 🥛 | ¼ cup | Full-fat for creaminess |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, fine strain |
| Old Bay Seasoning 🌶️ | 1 ½ tsp | Classic blend for signature zing |
| Cornstarch 🌾 | ½ tsp | For smooth, stable texture |
| Capers 🍅 | 1 ½ tbsp | Finely chopped, briny punch |
| Dill Pickle 🥒 | ¼ cup | Finely chopped, seeds removed |
| Fresh Dill 🌿 | 2 tbsp | Finely chopped, stems discarded |
| Celery Seeds 🌱 | ½ tsp | Ground for subtle earthiness |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
The mayo and buttermilk ratio is non-negotiable for that signature Frisch's texture—Duke's or Hellmann's mayo delivers the best consistency, while full-fat buttermilk ensures richness. Old Bay seasoning is the soul of this sauce; Penzeys or McCormick brands offer the most authentic blend. For capers, Trader Joe's has the best quality at a reasonable price, and always chop them finely to avoid texture issues. Fresh dill is ideal, but dried dill at one-third the amount works in a pinch. Celery seeds are key for that subtle depth—ground seeds blend better than whole.
No Old Bay? Substitute 1 tsp paprika plus 0.5 tsp celery salt for a similar kick. Out of buttermilk? Mix 1 tbsp vinegar with 0.25 cup milk as a quick swap. For extra tang, add 1 tsp Dijon mustard to the base. The cornstarch is crucial—it stabilizes the sauce without altering the flavor. If you prefer a smoother texture, blend the chopped pickles and capers briefly before mixing. The lemon juice should be freshly squeezed; bottled versions lack the bright acidity needed for that restaurant-quality zing.
This sauce tastes even better after chilling for at least 2 hours, allowing flavors to meld. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months in a sealed container. For meal prep, portion into small containers—perfect for dipping, topping, or sandwich spreads. Double the recipe for game day or parties; it scales perfectly without altering the flavor balance.
Why You'll Love This Recipe
- I’ll be real: this sauce nails Frisch’s in half the time with stuff you already own. Just mayo, buttermilk, lemon juice, Old Bay, and cornstarch—no fancy gadgets, no stress.
- Five-Ingredient Magic: I’ll be real: this sauce nails Frisch’s in half the time with stuff you already own. Just mayo, buttermilk, lemon juice, Old Bay, and cornstarch—no fancy gadgets, no stress.
- Tangy Crunch Factor: That Old Bay kick and lemon brightness? It’s the perfect contrast—creamy mayo meets zesty punch. Honestly, the cornstarch thickens it just right without getting gluey.
- Game for Any Meal: Slather it on fish tacos, dip fries, or toss with chicken salad. I’ve even used it as a quick pasta sauce (yes, really). It’s the secret weapon I keep in the fridge for lazy nights.
Step-by-step instructions for Frisch's tartar sauce
This is the exact method that delivers Frisch's signature tangy, herby tartar sauce every time.
Whisk Together the Base Ingredients
In a medium bowl, combine the 0.75 cup mayonnaise and 0.25 cup buttermilk. Use a whisk to blend them until smooth and fully incorporated. The mixture should be creamy but not overly thick. I like to scrape down the sides of the bowl with a rubber spatula at this stage to ensure even distribution.
Next, add the 1 tbsp lemon juice and whisk again until fully combined. The lemon juice brightens the flavor and prevents the sauce from becoming too heavy. You'll notice the mixture lighten slightly in color as the acidity interacts with the mayonnaise and buttermilk.
Incorporate the Seasonings and Stabilizers
Add the 1.5 tsp Old Bay seasoning, 0.5 tsp cornstarch, 0.5 tsp salt, and 0.5 tsp celery seeds to the bowl. Whisk vigorously for about 30 seconds until all the dry ingredients are completely dissolved and evenly distributed throughout the mixture. The cornstarch acts as a stabilizer, preventing the sauce from separating later.
At this point, taste the mixture. It should be seasoned but still need the briny, herby elements from the capers and pickles. If you find it needs more salt, add a pinch at a time—this sauce should be balanced, not overwhelmingly salty.
Fold in the Capers and Pickles
Finely chop the 1.5 tbsp capers and 0.25 cup dill pickle (removing seeds) using a sharp knife. You want these to be very small pieces so they distribute evenly without making the sauce grainy. Fold them into the mixture using a rubber spatula, gently stirring until fully incorporated.
Here's the thing—don't overmix. You're looking for a smooth, creamy texture with just a hint of texture from the capers and pickles. If you notice any lumps, press them through a fine-mesh sieve to ensure a velvety consistency.
Add the Fresh Dill and Final Adjustments
Chop the 2 tbsp fresh dill finely, removing any tough stems. Fold it into the tartar sauce using gentle motions to maintain the creamy texture. The fresh dill adds a bright, herbal note that's essential to Frisch's signature flavor. Taste again and make any final adjustments—perhaps a touch more lemon juice for brightness or a pinch of salt for balance.
Once you're satisfied with the flavor, transfer the sauce to an airtight container. For the best results, let it sit in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the texture to stabilize. The sauce will keep for up to 5 days in the fridge, making it perfect for meal prep.
Pro Tips For Making Copycat Frisch'S Tartar Sauce
- Whisk the cornstarch first: Mix the cornstarch with a splash of cold buttermilk before adding it to the mayonnaise—this prevents clumping like I used to get when dumping dry powder in all at once. The sauce will thicken smoothly, not lump up like glue.
- Use cold buttermilk: Chill your buttermilk in the fridge for at least 30 minutes before mixing—warm buttermilk thins the sauce unpredictably, and you’ll end up with a runny mess. Trust me, I learned this after three failed batches on a hot kitchen.
- Taste before adding Old Bay: Season the sauce with lemon juice and buttermilk first, then add Old Bay last—this way, you can adjust the tang and salt balance before committing to the spicy kick. Old Bay’s flavor is bold, and you don’t want to overdo it.
- Thin with lemon, not water: If the sauce turns out too thick, drizzle in lemon juice instead of water—it brightens the flavor while loosening the texture. Water just dilutes the taste, and you’ll notice the difference immediately.
Perfect pairings for this copycat frisch's tartar sauce
Fish & Chips
This tartar sauce is a game-changer for classic fish and chips. The creamy, tangy balance cuts through the crispy batter and fried fish beautifully.
I like to serve it in a small bowl on the side, or even drizzle it over the top of the fish just before serving for that restaurant-style presentation.
The Old Bay seasoning in the sauce complements the fried fish perfectly, adding a subtle zing that pairs wonderfully with the crispy exterior. 🍟
Fried Shrimp
Golden fried shrimp are a perfect match for this tartar sauce, especially when served with crispy fries or a fresh green salad. The sauce's briny capers and fresh dill add a bright contrast to the rich, fried shrimp.
I recommend serving it in a small bowl on the side or as a topping for shrimp po' boys. The buttermilk in the sauce adds a slight tang that balances the richness of the fried shrimp beautifully.
Seafood Platter
This sauce elevates any seafood platter, whether it's crab legs, oysters, or smoked salmon. The creamy texture and herby notes make it a versatile dip or topping.
I love arranging a platter with a mix of cooked shrimp, crab claws, and smoked salmon, then serving the tartar sauce in a small bowl at the center.
The lemon juice and fresh dill in the sauce add a refreshing touch that pairs perfectly with the variety of seafood textures. 🦞
Vegetable Sticks
For a lighter option, serve this tartar sauce as a dip for fresh vegetable sticks like carrots, celery, and bell peppers. The sauce's tangy, herby flavor adds a delightful contrast to the crunchy vegetables.
I often double the recipe when hosting parties, as it's a crowd-pleaser that keeps guests coming back for more. The cornstarch stabilizes the sauce, ensuring it holds its shape even when dipped, making it ideal for sharing.
Sandwich Spread
Spread this tartar sauce on a toasted baguette or a classic po' boy roll for a delicious sandwich. The creamy texture and zesty flavors make it a fantastic alternative to mayo. I like to layer it with grilled chicken, crisp lettuce, and sliced tomatoes for a refreshing twist.
The Old Bay seasoning adds a subtle kick that enhances the overall flavor profile, making it a perfect lunch or dinner option.
Game Day Snacks
Double the recipe and serve this tartar sauce at your next game day gathering. It pairs perfectly with fried chicken tenders, shrimp cocktails, or even as a dip for potato chips. The sauce's tangy, herby notes complement the rich flavors of game day favorites, making it a hit with everyone.
Store it in an airtight container in the fridge for up to 5 days, ensuring you have plenty on hand for all your snacks. 🏈
Nutrition facts
Frequently asked questions
Why does Frisch's tartar sauce have buttermilk?
The buttermilk adds a subtle tang that balances the richness of the mayo, creating that signature creamy-yet-zesty texture. It also helps stabilize the sauce, preventing it from becoming too heavy. Without it, the sauce would taste too thick and one-dimensional.
Can I make this sauce without Old Bay seasoning?
Yes! Substitute with 1 tsp paprika plus 0.5 tsp celery salt for a similar kick. If you don’t have capers, use 1 tbsp finely chopped cornichons for briny flavor. The key is maintaining the balance of tangy, herby, and briny notes.
How do I fix tartar sauce that's too thick or separated?
For separation, whisk in 1 tsp lemon juice or vinegar to re-emulsify. If too thick, thin with 1-2 tsp buttermilk or water while whisking. The cornstarch helps stabilize, but overmixing can cause issues—always fold in ingredients gently.
Does this sauce work for non-seafood dishes?
It’s fantastic on grilled chicken sandwiches, loaded baked potatoes, or as a dip for veggie sticks. The herby, tangy flavor cuts through richness, making it a versatile condiment beyond seafood.
Can I freeze this tartar sauce?
Yes, but with caution. Portion into ice cube trays or small containers, leaving 0.5-inch headspace to prevent expansion cracks. Thaw overnight in the fridge and whisk to restore smoothness. Freezing works best for short-term storage (up to 3 months).