Sauces & Condiments
This copycat Ken's tartar sauce delivers the same bold, tangy zing you crave—bright lemon, fresh dill, and briny capers that transform simple dishes into restaurant-worthy meals. The secret lies in balancing creamy mayo with sharp Dijon, pickled tang, and finely chopped herbs for that signature texture.
I’ve perfected this version after testing countless batches, ensuring it stays fresh and vibrant for days.
What makes this sauce special is its versatility—equally at home on golden fried fish, crispy chicken tenders, or as a dip for veggie sticks. The recipe comes together in just 5 minutes with basic pantry staples, yet the flavor develops even better when mixed and chilled.
For a plant-based twist, simply swap the mayo for vegan mayo without sacrificing texture or taste.
The result is a sauce that’s creamy yet zesty, with a perfect balance of lemon brightness and herby depth. Each bite delivers a punch of flavor that elevates any dish, making it a must-have for seafood lovers and sandwich enthusiasts alike.
Ready in minutes, it’s the kind of condiment that turns ordinary meals into something extraordinary.
Store it in an airtight container in the fridge for up to 5 days, or freeze for longer shelf life.
Whether you’re serving it with golden fries or as a dip for shrimp cocktails, this tartar sauce will become your go-to for adding a bold, tangy kick to every bite. Let’s get started!
Ingredients for copycat ken's tartar sauce
Eight simple ingredients transform into the restaurant-quality tartar sauce you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | ¾ cup | High-quality, preferably Duke's or Hellmann's |
| Fresh Dill Weeds 🌿 | ⅓ cup | Finely chopped, stems removed |
| Capers 🥫 | 2 tbsp | Chopped, drained well |
| Dijon Mustard 🍯 | 1 tbsp | Sharp, not mild |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, no pulp |
| Chopped Red Onion 🧅 | 2 tbsp | Finely diced, about 1 small onion |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Pickle Juice 🥒 | 1 tbsp | From dill pickles, for tang |
| Extra-Virgin Olive Oil 🫒 | 1 tsp | For richness, optional |
The mayo is non-negotiable—Duke's or Hellmann's are my go-tos for that perfect balance of creaminess and stability. Fresh dill is a must (the good stuff, not the dried kind) for that signature herby punch. Trader Joe's and Whole Foods usually have the best quality. Capers add that briny tang, so make sure they're chopped finely and drained well—no one wants a mouthful of brine. The Dijon mustard brings depth, so don't skip the sharp kind. For the lemon juice, fresh is always better, but if you're in a pinch, bottled works fine—just shake it well first.
No fresh dill? Dried dill at one-third the amount gets you close, though it won't be as vibrant. Swap the mayo for vegan mayo if you're plant-based—Just Mayo works great. Short on capers? Pickle juice plus a pinch of salt mimics the tang. The red onion adds a subtle bite, but if you're sensitive to raw onion, you can omit it entirely. The olive oil is optional but adds a nice richness if you want to take it up a notch. For extra zing, add a splash more lemon juice—just taste as you go.
This sauce keeps beautifully in an airtight container in the fridge for up to 5 days, though it tastes best within the first 2 days. If you're prepping ahead, mix everything except the lemon juice and store it separately—combine and taste just before serving. For longer storage, freeze in ice cube trays for perfect single-serve portions. The flavor actually improves after chilling, so make it ahead if you can. Trust me, it's worth the wait.
Why You'll Love This Recipe
- Fridge Stash Magic: I’ll be real—this sauce lives in my fridge for weeks. The capers and lemon juice keep it bright, so it doesn’t turn sad or greasy like some store-bought versions. Just stir before using, and it’s like it was made yesterday.
- Bright & Tangy: That fresh dill and zingy lemon juice cut through the mayo like a summer breeze. Honestly, the briny capers add this je ne sais quoi—it’s not just mayo, it’s a full party in your mouth.
- Dip Everything: I use this on fish tacos, chicken tenders, even as a veggie dip. The Dijon mustard gives it that little kick, so it’s not too sweet—it’s exactly what you need when you’re craving something bold but simple.
- Pocketbook Hero: Between us, this costs nothing compared to buying fancy tartar sauce. A jar of capers and a lemon go a long way, and I’ve made gallons of this for under $5. That’s right—your wallet will thank you.
Step-by-step instructions for copycat Ken's tartar sauce
Here's how to make this iconic restaurant sauce with bright, tangy flavor in just minutes.
Mix the Base Ingredients
In a medium bowl, combine the 0.75 cup mayonnaise with the 0.33 cup fresh dill weeds. Use a sturdy whisk to fold the dill into the mayo until fully incorporated. You'll notice the mixture becomes vibrant green and slightly chunky—this is perfect for that classic tartar texture.
Next, add the 2 tablespoons chopped red onion and mix again, breaking up any large pieces. The onion should distribute evenly but still retain some visible flecks for added texture. This step builds the fresh, slightly sharp foundation of the sauce.
Add Briny and Tangy Elements
To the bowl, add the 2 tablespoons capers (make sure they're drained well) and the 1 tablespoon Dijon mustard. Stir until completely combined, paying attention to the capers—they should disperse evenly throughout the sauce. This is where the signature briny kick comes from, balancing the richness of the mayo.
Now stir in the 2 tablespoons lemon juice and 1 tablespoon pickle juice. The sauce will immediately brighten in color and tang. Taste at this point—you should notice a sharp, citrusy punch that cuts through the richness. This acidity is crucial for that signature Ken's tartar flavor.
Season and Finish
Add the 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper, whisking until fully dissolved. Taste again and adjust the salt if needed—this is where you fine-tune the balance. The sauce should taste bright, tangy, and slightly briny with a touch of heat from the mustard.
Finally, drizzle in the 1 teaspoon extra-virgin olive oil and give one last stir. The oil adds a luxurious richness that rounds out all the bright flavors. Let the sauce sit for 5 minutes at room temperature to allow all the flavors to meld together completely.
Taste and Adjust
After the resting period, taste the sauce again. This is your final opportunity to adjust the seasoning—add more lemon juice if it needs brightness, more salt if it needs depth, or a touch more capers if you want more briny punch. The sauce should be vibrant, tangy, and perfectly balanced.
Transfer to a small airtight container and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to fully develop and the texture to set properly. You'll love how it clings beautifully to crispy fish or golden fries!
Pro Tips For Making Copycat Ken'S Tartar Sauce
- CHOP THE DILL FINE: I learned this the hard way—whole dill stems make the sauce look like confetti. Pulse fresh dill in a food processor for 2-3 seconds or chop it by hand until it’s almost paste-like. This releases the flavor and blends smoothly into the mayo without clumps.
- DRAIN CAPERS WELL: Briny capers straight from the jar? You’ll end up with a watery, diluted sauce. Rinse them in a fine-mesh strainer, then pat dry with a paper towel. The extra effort keeps the texture bright and consistent—not mushy.
- WHISK THE MUSTARD FIRST: Mixing Dijon into cold mayo often leaves streaks. Whisk the mustard with 1 tablespoon of lemon juice first, then fold it into the mayo in a slow spiral. This emulsifies everything before adding the other ingredients, so the sauce stays silky.
- LET IT REST 10 MINUTES: Skipping this step means the flavors rush together unevenly. After combining everything, cover the bowl and let the sauce sit at room temp. The lemon brightens, the dill softens, and the capers distribute their saltiness—no one tastes the initial sharpness. (Yes, even if you’re impatient like me.)
Health benefits of this recipe
Bright Lemon Benefits
The 2 tablespoons of fresh lemon juice in this tartar sauce isn't just for flavor—it's packed with vitamin C (about 12mg per tablespoon, or 13% of your daily value).
This citrus boost supports your immune system and skin health while cutting through the richness of the mayo. The acidity also helps preserve the sauce longer in the fridge. 🍋
Herb-Packed Dill
Fresh dill isn't just for flavor—it's a nutritional powerhouse. The ⅓ cup used here provides vitamin K (great for bone health) and small amounts of vitamin A and calcium.
Dill also contains antioxidants like quercetin, which may help reduce inflammation. The vibrant green color means you're getting more nutrients than dried versions.
Healthy Fats
The mayonnaise base provides healthy fats that support brain function and satiety. While traditional mayo is calorie-dense, the small portion size (¾ cup) keeps it reasonable.
For a lighter option, I recommend using light mayo or a vegan mayo alternative like Just Mayo, which cuts saturated fat by nearly half while maintaining creaminess.
Antioxidant Capers
Those tiny 2 tablespoons of capers pack a flavor punch AND antioxidants. Capers contain polyphenols that help combat oxidative stress, plus small amounts of iron and magnesium.
The briny flavor comes from natural sodium, but using them in moderation keeps the sodium content reasonable—about 120mg per tablespoon in this recipe.
Digestive Benefits
The Dijon mustard and pickle juice combination aids digestion. Mustard contains sinigrin, a compound that may stimulate digestive enzymes, while pickle juice's acetic acid supports gut health.
The red onion adds prebiotic fiber that feeds good gut bacteria. Together, these ingredients create a sauce that's not just delicious but also supports your digestive system. 💪
Low-Calorie Condiment
At just 120 calories per serving (about 2 tablespoons), this tartar sauce is a lighter alternative to many restaurant versions. The lemon and herbs add volume without many calories, while the capers and mustard provide flavor without excess fat.
It's perfect for those watching their calorie intake but still wanting bold, restaurant-quality flavor.
Nutrition facts
Frequently asked questions
Can I make this tartar sauce without fresh dill?
Yes! If you don't have fresh dill, use 1 tablespoon dried dill (about one-third the amount) for a similar flavor profile. For extra depth, add 1 teaspoon dried tarragon or ½ teaspoon celery seed to mimic the herby complexity. The sauce will still taste great, though the texture and color won't be as vibrant.
How do I adjust the recipe for a vegan version?
Swap the mayo for a high-quality vegan mayo like Just Mayo or Vegenaise—they hold up well in this recipe. Keep all other ingredients the same, including the lemon juice and capers. The texture remains creamy, and the tangy flavors shine through. For extra richness, stir in 1 teaspoon olive oil at the end.
Why does my tartar sauce taste too tangy or too mild?
Too tangy? Reduce the lemon juice by ½ tablespoon and add ½ tablespoon more Dijon mustard to balance. Too mild? Boost the brightness with an extra ½ tablespoon lemon juice or add ½ teaspoon more capers for brininess. Always taste as you go—this sauce is all about balance!
Can I make this ahead of time?
This sauce tastes even better after chilling. Mix all ingredients (except lemon juice) and store in an airtight container in the fridge for up to 3 days. Add the lemon juice just before serving to preserve its freshness. For longer storage, freeze in ice cube trays—thaw overnight in the fridge and stir before using.
What are the best ways to use this tartar sauce?
This versatile sauce elevates everything from fish and chips to grilled shrimp skewers, chicken tenders, or even as a dip for veggie sticks. Try it on avocado toast or mixed into potato salad for a zesty twist. The bright flavors pair perfectly with crispy, fried, or grilled proteins.