Tartar sauce has long been a staple in seafood cuisine, dating back to French culinary traditions. Originally served with fried fish, its creamy, tangy, and herbaceous profile made it a natural pairing. Over time, it has evolved beyond seafood, becoming a go-to condiment for everything from crispy potatoes to sandwiches and even grilled meats.
This homemade version brings out the best of tartar sauce—briny, fresh, and zesty—without any unnecessary preservatives. With just a handful of ingredients, it’s quick to make and so much better than store-bought!
💡 How to Use Tartar Sauce Beyond Seafood:
✔ As a dip for fries, roasted potatoes, or onion rings
✔ Spread on a sandwich or burger (try it with crispy chicken!)
✔ Drizzle over grilled vegetables for a creamy contrast
✔ Swirl into potato salad or deviled eggs for extra flavor
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The Culinary Studio is an wonderful online chef duo!You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!Several recipes from the Culinary Studio are in our regular rotation!Excited to keep cooking with you Kirstie and Jody!
Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
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Ingredients (Makes approx. 2 ½ cups, or 6-8 servings):
- 2 cups Hellman’s or Duke’s Mayonnaise
- 1 small shallot, finely diced (about 2 tbsp, optional)
- Juice and zest of 1 lemon
- 1 tbsp whole grain mustard (we love Kozlik’s Triple Crunch)
- 2 dill pickles, finely diced (about ¼ cup pickle juice included)
- 2 tbsp capers, finely chopped
- 3-4 sprigs fresh parsley, finely chopped
- 5-6 sprigs fresh dill (or a small handful), finely chopped
- 1 hard-boiled egg, grated (optional, but adds richness!)
- Salt and freshly ground black pepper, to taste
Instructions:
- In a small bowl, combine shallots with lemon juice & zest and let sit while you prep the remaining ingredients. This helps mellow the sharpness of the shallots.
- In a separate bowl, stir together the mayonnaise, mustard, pickles, capers, parsley, and dill.
- Add the shallot-lemon mixture and fold in the grated egg (if using).
- Season to taste with salt and pepper.
- Cover and chill until ready to use. Refrigerate leftovers and enjoy within 2-3 days.
🔗 Want more homemade condiments? Try our House Ranch Dressing or Parsley-Pumpkin Seed Pesto!
