This southern tartar sauce recipe is a favorite creamy condiment to serve with seafood dishes like crab cakes and fried catfish. This version has a mayonnaise base to keep it classic with a hint of Cajun spice!
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Ever tried making your own homemade tartar sauce? If the answer is no, then it's time to change all that! This easy recipe tastes so much better than the store-bought sauce you find in the grocery store aisle. And it's made with simple ingredients you probably already have in your fridge and pantry.
We all know that tartar sauce is a must have with hush puppies at a fish fry, but did you know it also makes a great dipping sauce for French fries, steak fries, or these baked parmesan potato bites?
Serve this southern tartar sauce with my air fryer fish sticks!
Ingredients
This is an overview. Please see the printable recipe card for exact amounts.
Mayo - the creamy base that gives this condiment its fluff and luscious mouth feel. I'm partial to Hellman's brand, but just use your favorite or what's on hand. Miracle whip is another option.
Green onion - minced onions is another option. Even some red onion will work well.
Pickle relish - dill pickle relish or sweet relish can be used. It just depends on what you like. Another great option is to chop up some dill pickles.
Lemon juice - fresh lemon juice or concentrate (the stuff in the plastic bottle that used to come in the shape of a lemon). I tend to use the concentrate because I think it keeps longer than using fresh lemon juice.
Capers - you might call this the secret ingredient, or one you wouldn't really expect in a southern tartar sauce. Capers pair with seafood - so well that I had to include it in this recipe. Keep in mind that capers are very salty so don't go heavy with them.
Worcestershire sauce - a classic flavor addition.
Mustard - Creole mustard will keep this in the southern realm. It's fun to experiment with different kinds of mustard, so don't worry too much about which one you use. Dijon mustard, yellow mustard, spicy brown mustard will all work.
Garlic powder - can never have enough of it.
Cajun seasoning - I'm partial to my Louisiana rub recipe, but anything like Tony Chachere's, Zatarans, Rajun Cajun, or Slap Yo Mama are all great choices. Old Bay Seasoning has a different flavor profile (sweeter and more celery salt). It will also work.
Hot sauce - this is optional depending on if you want a little kick. Cayenne pepper will also work to add a kick.
Directions
Add all ingredients to a bowl and mix until well blended. Can be served immediately, but I like to have it set in the refrigerator for a couple hours before serving.
Tips
If you like fresh herbs, try some fresh dill or fresh chives. Finely chop them and add just a pinch or two.
Use a good quality mayonnaise, or make your own.
Give the tartar sauce a taste and adjust as needed. If it's too salty, add a little more mayo or even some sour cream. If it needs more of something, then add it in small amounts. I don't think you'll need to tweak it much because it's darn good as it is!
How to store
Store tightly covered or in an airtight container in the refrigerator for up to two weeks. A mason jar is perfect. For best results and flavor, use it in one week.
Freezing isn't recommended.
More homemade sauce recipes
More Seafood recipes
If you give this Southern Tartar Sauce recipe a try, I'd love to know how it turned out! Please comment below!
📖 Recipe
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Southern Tartar Sauce
Ingredients
- ½ cup mayo
- 1 tablespoon green onions chopped finely
- 1 tablespoon pickle relish dill or sweet
- 1 teaspoon lemon juice
- 1 teaspoon capers chopped
- ½ teaspoon Worcestershire sauce
- ½ teaspoon mustard creole, spicy, yellow
- ¼ teaspoon garlic powder
- ¼ teaspoon Cajun seasoning
Instructions
- Combine all ingredients in a bowl and mix until well blended and smooth.
- Can be used immediately, but is best after a couple hours in the refrigerator.
Notes
- If you like fresh herbs, try some fresh dill or fresh chives. Finely chop them and add just a pinch or two.
- Use a good quality mayonnaise, or make your own.
- Give the tartar sauce a taste and adjust as needed. If it's too salty, add a little more mayo or even some sour cream. If it needs more of something, then add it in small amounts. I don't think you'll need to tweak it much because it's darn good as it is!
- Store tightly covered or in an airtight container in the refrigerator for up to two weeks. A mason jar is perfect. For best results and flavor, use it in one week.
- Freezing isn't recommended.
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