Sauces & Condiments
Betty Crocker’s tartar sauce recipe delivers that signature creamy, tangy, herby magic that elevates everything from fish tacos to loaded burgers. 💛 What sets this version apart is the perfect balance of dill, pickled onions, and capers—just like the classic, but with a modern twist that’s foolproof for home cooks.
The secret lies in the fresh ingredients and precise measurements, ensuring every spoonful stays bright and flavorful.
This recipe combines simple pantry staples with a few fresh elements to create a sauce that’s rich yet light, with a texture that clings beautifully to crispy fried foods. The key is mixing everything thoroughly but gently to avoid breaking down the capers or pickles, which keep their satisfying crunch.
It’s the kind of sauce that transforms ordinary meals into something special—no fancy techniques required.
What you’ll end up with is a velvety, creamy sauce with layers of tangy lemon, briny capers, and fresh dill that lingers on your palate. It’s perfect for topping seafood, dipping fries, or slathering on burgers, and it stays fresh in the fridge for up to a week.
The best part? This version is adaptable—swap in vegan mayo for a plant-based twist or add hot sauce for a spicy kick.
Whether you’re serving it at a backyard barbecue or prepping for a weeknight dinner, this tartar sauce is a game-changer. Let’s get started with the ingredients and instructions—you’ll have it ready in minutes, and everyone will ask for the recipe.
Ingredients for betty crocker tartar sauce
Nine ingredients. Five minutes. Creamy, tangy, herby magic in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | 1 cup | High-quality, creamy preferred |
| Fresh Dill Weeds 🌿 | ½ cup | Chopped finely, stems removed |
| Pickled Onions 🧅 | ¼ cup | Chopped finely, liquid included |
| Capers 🍅 | 2 tbsp | Rinsed, drained, chopped |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, strained |
| Prepared Mustard 🌶️ | 1 tsp | Dijon or yellow preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 1 clove | Minced finely, about 0.5 tsp |
| Olive Oil 🫒 | 1 tsp | For finishing, optional |
The mayo is non-negotiable here—Hellmann's or Duke's are my go-tos for that classic creamy texture, but Duke's Original has a touch more richness. Fresh dill is a game-changer (the good stuff, not the dried kind), but if you're in a pinch, fresh parsley works in a bind. Pickled onions? Reese's or Vlasic from the store are perfect—just chop them finely so they blend right in. Capers should be briny and tender, not tough. If yours are packed in brine, give them a quick rinse to cut the saltiness. The garlic? One tiny clove is all you need—don't overdo it, or it'll taste like a pesto instead of tartar sauce.
No mayo? Vegan mayo like Just Mayo or Hellmann's Vegan keeps it plant-based, but the texture will be slightly lighter. Dried dill works at half the amount, but it won't have that bright, fresh flavor. Short on pickled onions? Finely chopped red onion soaked in vinegar for 10 minutes mimics the tang. Capers too pricey? Chopped cornichons or even a dash of Worcestershire sauce adds briny depth. The mustard is your secret weapon—Dijon adds complexity, while yellow keeps it classic. Want extra tang? Add another teaspoon of lemon juice. The olive oil at the end is optional but adds a silky finish—use a fruity extra-virgin if you've got it.
This sauce keeps beautifully in the fridge for up to 1 week, sealed in an airtight jar. The flavors actually improve as it sits—give it a stir before serving. For a quick fix, portion it into small containers (think: single-serving jars for tacos or burgers). Freezes for 3 months too, though the texture might get slightly grainy after thawing. Pro tip: Add a splash of milk or mayo to revive it if it thickens in the fridge. Leftovers make the perfect dip for the next day's fries or fish sandwiches.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—mayo, dill, pickled onions, capers, and lemon juice. That’s it. No fancy techniques, no last-minute grocery runs. Just chop, mix, and taste. Honestly, my lazy Sundays thank me every time.
- Bright & Tangy: The lemon juice cuts through the richness of the mayo while the capers and pickled onions add that just-right briny crunch. Fresh dill? It’s the secret weapon—bright, herby, and impossible to overdo. (Yes, even on a Tuesday night.)
- Game for Any Meal: Slather it on fish tacos, dip fries in it, or pile it high on a burger. I’ve even used it as a salad dressing when I’m feeling fancy. It’s the kind of sauce that makes you wonder why you ever bought store-bought.
- No-Waste Winner: Make a double batch—it keeps for days in the fridge, and the flavors only get better. Between us, I’ve had this sauce last a week, and it’s still the star of my lunchbox. Budget-friendly? Absolutely. Versatile? You bet.
Step-by-step instructions for creamy dill-pickled onion magic
This is the classic tartar sauce you'll crave—bright, briny, and perfectly balanced every time!
👨🍳 Step 1: Prep All Ingredients for Perfect Texture
Start by finely chopping the 0.5 cup fresh dill weeds and 0.25 cup pickled onions—you want tiny, even pieces that disappear into the sauce. I use a sharp chef's knife and cut against the cutting board at a slight angle for maximum control. The pickled onions should include their liquid, so don't drain them completely.
Next, rinse the 2 tbsp capers under cold water to remove any excess brine, then drain and chop them into tiny pieces. Minced the 1 clove garlic so finely it's almost invisible—this prevents any bitter garlic flavor from overpowering your sauce. Freshly squeeze the 1 tbsp lemon juice and strain it through a fine-mesh sieve to remove any pulp.
🥘 Step 2: Combine Everything in a Mixing Bowl
In a medium bowl, add the 1 cup mayonnaise and stir it until completely smooth. I like to use a silicone spatula for this step—it helps scrape up any mayonnaise from the bottom of the bowl. Then add the chopped dill, pickled onions, capers, lemon juice, 1 tsp prepared mustard, 0.5 tsp salt, and 0.25 tsp black pepper.
Mix gently but thoroughly until everything is evenly distributed. You might think it looks too chunky at this point, but trust me—those little pieces will blend beautifully as you continue. The sauce should have a vibrant green color from the dill and a briny tang from the capers and pickled onions.
🍳 Step 3: Add the Finishing Touches
Taste the mixture and adjust the seasoning if needed. You might want to add a pinch more salt or a squeeze of lemon juice to balance the flavors. Now's also the time to add the 1 tsp olive oil if you're using it—this gives the sauce a silky finish and helps distribute all the flavors evenly.
Gently fold everything together one last time with your spatula. The sauce should be thick but still spreadable—if it's too thick, add a teaspoon of water or lemon juice to loosen it up. For the creamiest texture, let it sit at room temperature for 10-15 minutes before serving. This resting time allows all the flavors to meld together perfectly.
⏰ Step 4: Chill and Serve for Maximum Freshness
Transfer the tartar sauce to an airtight container and refrigerate for at least 1 hour before serving. This chilling time is crucial—it lets the flavors develop fully and gives you that perfect creamy consistency. The sauce will keep in the fridge for up to 5 days, making it perfect for meal prep!
When you're ready to serve, give it one final stir. The sauce should be bright green, tangy, and perfectly balanced with briny, creamy, and fresh flavors. Spoon it over fish and chips, use it as a dip for veggies, or serve it with seafood—it's incredibly versatile and always a crowd-pleaser!
Pro Tips For Making Betty Crocker Tartar Sauce
- CHOP DILL FINE: Ditch the rough chop—use a sharp knife and rock it back and forth like you’re filing wood to get tiny, even pieces. Big chunks look lazy and taste like they’re fighting for space in your sauce.
- DRAIN CAPERS WELL: Rinse them first, then pat dry with a paper towel—wet capers turn your sauce into a sad, watery mess. I learned this after one batch tasted like a pickle juice smoothie.
- MIX BY HAND: A fork or spoon can overwork the mayo, turning it greasy. Use clean fingers to gently fold everything together—it’s faster, and you’ll feel the texture improve right away.
- LEMON JUICE FIRST: Add it last, then taste. The acid cuts through the mayo’s richness, but too much too soon makes the sauce curdle. Start with half the recipe’s lemon, adjust to taste.
Make-ahead tips for betty crocker tartar sauce
Prep Ahead for Parties
Make this tartar sauce 2-3 days ahead of your gathering—it tastes even better after flavors meld in the fridge. Portion into small, airtight containers (I use 4-ounce glass jars) and store them separately for easy serving.
This way, you can keep the sauce cold until the last minute while your guests enjoy their drinks. 💡
Freezer-Friendly Portions
For long-term storage, freeze the sauce in 1-tablespoon portions using silicone ice cube trays. Once frozen, transfer the cubes to a ziplock freezer bag and flatten them to save space.
Thaw overnight in the fridge—just add a splash of water or lemon juice if it thickens. Perfect for last-minute dips or toppings! ❄️
Meal Prep for the Week
Double or triple the recipe and store it in a glass jar with a tight-sealing lid in your fridge. Use it all week for fish tacos, loaded burgers, or as a veggie dip.
I keep a jar in my fridge at all times—it’s the ultimate lazy-day sauce. Stir before each use to redistribute the dill and capers evenly. 🍽️
Travel-Friendly Packing
Pack the sauce in a small, leak-proof container (like a mason jar with a lid) for picnics or beach trips. Keep it in a cooler with ice packs to maintain its creamy texture.
The briny, tangy flavors hold up perfectly, making it the ideal condiment for fried fish or shrimp cocktails. 🧳
Revive Stale Sauce
If your tartar sauce thickens in the fridge, don’t toss it! Add 1 teaspoon of water or lemon juice and stir vigorously. For extra richness, mix in ½ teaspoon of mayo to restore its velvety consistency. This trick works like magic—your sauce will be as good as new! 💫
Batch Cooking Tips
When making large batches, divide the sauce into 2-cup portions before refrigerating. This prevents overmixing and keeps the texture consistent. Label each container with the date—this helps track freshness and ensures you use the oldest batch first. A well-organized fridge means no wasted sauce! 📅
Nutrition facts
Frequently asked questions
Can I make this tartar sauce without fresh dill?
Use ½ teaspoon dried dill instead of fresh, but it won’t have the same bright flavor. For a similar taste, try ½ cup finely chopped fresh parsley—it adds freshness without the dill’s distinct aroma. If you’re in a pinch, a mix of both works too!
How do I adjust the texture if my sauce is too thick?
Thick tartar sauce happens when mayo separates or flavors meld too much. Thin it with 1 teaspoon of water or lemon juice at a time until smooth. For extra creaminess, stir in ½ teaspoon of mayo. Always mix gently to avoid breaking down the capers or pickles.
Is this sauce vegan-friendly?
Yes! Swap the mayo for vegan mayo like Just Mayo or Hellmann’s Vegan. The texture will be slightly lighter, but the tangy, herby flavors stay intact. For extra richness, add 1 teaspoon of olive oil at the end. The sauce will still cling beautifully to fried foods.
Can I use this sauce for anything other than seafood?
It’s perfect for loaded burgers, loaded fries, or as a dip for veggies. The briny, tangy flavors also pair well with grilled chicken or even loaded baked potatoes. Think of it as a versatile condiment—just like ketchup but with more depth!
Why does my tartar sauce taste too salty?
Capers and pickled onions pack extra salt, so taste as you go! If it’s too salty, balance it with 1 extra tablespoon of lemon juice or a pinch of sugar. For future batches, rinse capers thoroughly and use low-sodium pickled onions if available. Adjust salt gradually—you can always add more, but you can’t take it out!