Copycat Frisch's Tartar Sauce Recipe: Mayonnaise-Based Brightness With Fresh Herbs

This copycat Frisch's tartar sauce delivers the same bright, herby, and slightly tangy flavor that makes seafood baskets unforgettable. The secret lies in balancing mayonnaise with finely chopped pickles, capers, and fresh herbs—just like the original.

I've perfected this recipe after years of testing, ensuring every spoonful captures that signature Frisch's taste without the restaurant markup.

The sauce's magic comes from its texture: creamy yet slightly grainy from the pickles and capers, with a zesty kick from lemon juice and fresh dill. Unlike store-bought versions, this one stays fresh for days, making it perfect for dipping fries, topping burgers, or pairing with seafood platters.

The ingredients are simple, but the combination is what makes it truly special.

What you'll end up with is a tangy, herby sauce that's rich enough to stand alone but bright enough to complement any dish. The mayonnaise base keeps it smooth, while the pickles and capers add just the right amount of crunch and briny depth.

This is the kind of sauce that turns ordinary meals into something restaurant-worthy.

Once made, it keeps well in the refrigerator for up to a week, so you can enjoy the taste of Frisch's anytime. Whether you're serving it with fish, chips, or sandwiches, this copycat version will fool even the most discerning fans of the original.

Let's get started on recreating this classic condiment at home.

Ingredients for copycat frisch's tartar sauce

Nine simple ingredients recreate Frisch's iconic tangy, herby sauce at home.

The mayonnaise is your base—Hellmann's or Best Foods work best for that smooth, creamy texture. Fresh herbs are non-negotiable here; Trader Joe's or your local farmers market have the best dill and parsley. For pickles, grab the sweet kind from the relish section—Heinz Sweet Gherkin Relish is my go-to. Capers? Look for them in the canned goods aisle or olive bar. The lemon juice should be freshly squeezed—bottled juice lacks that bright punch. If you're short on time, frozen chopped herbs work in a pinch, but fresh is always better.

No fresh dill? Dried works at one-third the amount, but it won't have that same vibrant flavor. Skip the relish? Finely chopped sweet pickles or even a dash of pickle juice will give you that tang. Mustard hater? Leave it out or swap for 1 tsp mayo—the sauce will still be delicious. The Worcestershire sauce adds that signature umami kick, but if you're avoiding it, a splash of soy sauce works too. For extra crunch, add 1 tbsp finely chopped red onion. The key is balancing the tangy, herby, and creamy elements—trust your taste buds here.

This sauce keeps beautifully in the fridge for up to 7 days, sealed in an airtight container. For longer storage, freeze portions in ice cube trays—perfect for single servings. The texture might thicken slightly when refrigerated, so give it a quick stir before serving. If it gets too thick, just add a splash of water or lemon juice to loosen it up. Double the batch—you'll want this on hand for everything from fish tacos to fries.

Step-by-step instructions for copycat Frisch's tartar sauce

Here's how to recreate that iconic Frisch's tartar sauce at home—bright, herby, and perfectly balanced every time.

Start by washing and thoroughly drying the 0.25 cup fresh dill and 0.25 cup fresh parsley, then finely chop them using a sharp chef's knife. You want tiny, even pieces—think almost like confetti rather than large chunks. This texture is key to that signature Frisch's smoothness. I like to remove the stems completely for the parsley and just the thick stems from the dill to avoid any bitterness.

Place the chopped herbs in a small bowl and set aside. If you're using the stems, chop them separately and add them to the sauce later—they'll release more flavor but can make the sauce slightly bitter if overused. This step makes all the difference in achieving that signature Frisch's brightness.

In a medium bowl, combine the 1 cup mayonnaise, 0.25 cup pickle relish, 2 tbsp chopped capers, 2 tbsp lemon juice, and 1 tsp Dijon mustard. Use a silicone spatula to gently fold everything together until fully incorporated. The mayonnaise should look smooth with no visible streaks of relish or capers—this ensures an even texture throughout.

Here's the thing—don't overmix. You want to preserve some tiny pockets of texture from the relish and capers, but everything should blend seamlessly. The lemon juice will start to brighten the mayonnaise immediately, so if you're sensitive to acidity, you might want to taste at this stage and adjust later if needed.

Now stir in the 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp Worcestershire sauce. The Worcestershire adds that subtle umami depth that makes Frisch's sauce stand out. At this point, give everything a taste—you should notice the tang from the lemon, the slight heat from the mustard, and the briny notes from the capers and Worcestershire. If it needs more salt, add it now, but don't overdo it—the sauce will mellow as it sits.

The key here is balance. You want the flavors to complement each other without any single ingredient overpowering. The capers should be noticeable but not dominant, and the herbs should enhance rather than overpower the bright, tangy base. If it tastes too sharp, a tiny bit more mayonnaise can help mellow it out.

Gently fold in the chopped herbs using your spatula, mixing just until they're evenly distributed. You're looking for a marbled effect—some visible flecks of green throughout, but not clumps. This is where the sauce gets its signature fresh, herby character. Don't worry if it looks like too much herb at first; the flavors will meld beautifully as it sits.

For the best results, let the sauce rest in the refrigerator for at least 30 minutes before serving. This allows all the flavors to fully meld together. The longer it sits, the more cohesive and delicious it becomes. If you're short on time, you can serve it immediately, but the flavors will be even more balanced after resting.

Before serving, give the sauce one final taste and make any necessary adjustments. You might need a tiny splash of lemon juice for extra brightness or a pinch more salt to balance the flavors. The sauce should be tangy, herby, and slightly briny with a smooth texture. If it's too thick, stir in a teaspoon of water or milk to loosen it to your desired consistency.

This copycat Frisch's tartar sauce is perfect for fish and chips, seafood platters, or even as a dip for veggies. The secret to its success lies in the balance of flavors and the fresh herbs—don't skip the resting time, and you'll have a sauce that rivals the original every time. Enjoy it immediately or store it in the refrigerator for up to 5 days in an airtight container.

Best sauces and condiments for this recipe

Seafood Pairings

This tartar sauce shines with fried fish and chips—the crispy exterior and flaky texture of beer-battered cod or hadock make it a match made in heaven. I always serve it with lemon wedges on the side to cut through the richness.

For a lighter option, try it with grilled shrimp skewers or seared scallops—the sauce's briny notes complement the sweetness of the seafood beautifully. 🍤

Sandwich & Burger Toppings

Slather it on fish tacos with a squeeze of lime for an instant flavor upgrade. I also love it as a topping for grilled cheese sandwiches—the tangy, herby sauce cuts through the buttery bread perfectly.

For burgers, especially tuna salad or crab cakes, this sauce adds a restaurant-quality touch without overpowering the main protein. Don't forget to serve it with crispy potato chips on the side for dipping!

Vegetable Dips

Use it as a dip for raw veggies like carrots, celery, and bell peppers—the fresh herbs and tangy flavors make it a refreshing alternative to ranch. I also serve it with warm pita chips or pretzels for a salty-sweet contrast.

For a gourmet touch, pair it with endive leaves or cucumber slices for an elegant appetizer. The sauce's creamy texture makes it perfect for scooping up with bread or veggies alike.

Breakfast Twists

Yes, you can eat this for breakfast! Spread it on toasted bagels with smoked salmon for a brunch-worthy dish. I also mix it into deviled eggs—just fold in a spoonful for an extra herby kick.

For a savory pancake topping, drizzle it lightly over crispy fried fish pancakes or shrimp-stuffed waffles. The bright flavors wake up your taste buds in the morning like no other condiment can. 🍳

Global Fusion Ideas

Take it beyond seafood by using it as a marinade for grilled chicken skewers—the capers and Worcestershire add depth to the meat. I've also used it as a dressing for salads, especially with mixed greens, avocado, and grilled shrimp.

For a Middle Eastern twist, serve it with falafel or hummus on pita bread. The sauce's versatility makes it a perfect bridge between American and global flavors.

Sweet & Tangy Contrasts

Balance the savory with sweet by pairing it with strawberries or pineapple—the tartness of the sauce complements the fruit's natural sweetness. I drizzle it lightly over seared tuna tartare with a sprinkle of toasted sesame seeds for a fusion dish that's both elegant and unexpected.

For dessert, try it with chocolate-covered strawberries for a playful, unexpected contrast. The sauce's bright acidity cuts through the richness beautifully. 🍓

Frequently asked questions