Sauces & Condiments
Alton Brown's tartar sauce recipe delivers that perfect balance of creamy, tangy, and herby flavors in just minutes—no fancy techniques required. The secret lies in combining mayonnaise with finely chopped pickles, capers, and fresh dill, then letting the flavors meld for maximum impact.
I’ve made this sauce countless times for seafood platters and fish dishes, and it never fails to impress.
What makes this recipe truly classic is the simplicity of the ingredients—just a handful of pantry staples come together to create a sauce that’s creamy yet bright, with just the right amount of briny capers and zesty lemon.
The key is chopping everything finely so every bite is consistently smooth and flavorful. This isn’t just a condiment; it’s the star of the show.
Once mixed, this tartar sauce keeps beautifully in the refrigerator for up to a week, making it perfect for meal prep or hosting gatherings. The creamy texture stays intact, and the flavors deepen over time, becoming even more vibrant.
Whether you’re serving it with fried fish, shrimp cocktails, or a seafood platter, this sauce elevates every dish it touches.
Ready to make it? The process is straightforward, and the results are foolproof. Let’s get started with a sauce that’s as versatile as it is delicious—your taste buds will thank you.
Ingredients for alton brown tartar sauce
Seven creamy ingredients transform into Alton Brown's signature tartar sauce—bright, briny, and perfectly balanced.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | ¾ cup | High-quality, smooth texture preferred |
| Cornichons (Mini Pickles) 🥒 | ¼ cup | Finely chopped, skin removed |
| Capers 🍃 | 2 tbsp | Rinsed and drained |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, stems removed |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dijon Mustard 🌶️ | 1 tsp | Mild or medium heat |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Chopped Green Onion 🧅 | 1 tbsp | White and green parts |
| Extra-Virgin Olive Oil 🫒 | 1 tsp | For finishing drizzle |
The mayonnaise is non-negotiable here—Duke's or Hellmann's are my go-tos for that ultra-smooth texture. Cornichons are key for that classic tang, but mini gherkins work in a pinch. Fresh dill is ideal, but dried dill at half the amount gets you close. For capers, look for nonpareils at specialty stores—they're smaller and pack more punch. The lemon juice should be freshly squeezed (none of that bottled stuff), and if you're using a jar, shake it well first. The Dijon mustard adds depth, so don't skip it—Maille is my favorite but any good-quality brand works.
No cornichons? Dill pickles chopped extra fine will do, though they're a bit bigger. Running low on capers? Pickle juice plus a pinch of salt mimics the briny flavor. The green onion is optional but adds a lovely freshness—skip it if you're sensitive to onion flavors. For extra richness, add 1/2 tbsp of sour cream to the mix. The olive oil at the end is what ties everything together—use a fruity, peppery oil like California Early Harvest. If you're making this ahead, let it sit for 30 minutes before serving so the flavors meld perfectly.
This sauce keeps beautifully in an airtight container in the fridge for up to 1 week. The texture stays creamy, and the flavors actually improve over time. For parties or meal prep, I double the batch—it disappears fast. If it separates, just stir vigorously before serving. Freezing isn't recommended since the texture can break down, but if you must, use it within 1 month. The best part? It's ready in 5 minutes, so you can focus on the main dish.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce comes together faster than you can say "tartar sauce." Just mayo, pickles, capers, dill, and lemon—no fancy techniques, no stress. Honestly, I’ve made it while waiting for fish to cook.
- Bright & Tangy: That zing from the cornichons and capers cuts through the richness of mayo like a summer breeze. Fresh dill and lemon juice? It’s like a party in your mouth—bright, briny, and impossible to resist.
- Party & Picnic Pro: Slather it on fish tacos, dip fries in it, or serve it with chips at your next backyard BBQ. Between us, it’s the one sauce that always gets asked for—no matter the occasion.
- Makes Leftovers Worth It: A batch keeps for days in the fridge, and honestly? The flavor only gets better. I’ve sent it to potlucks, packed it for lunch, and even used it to jazz up sad takeout. Versatile like that.
Step-by-step instructions for Alton Brown's tartar sauce
This classic dill tartar sauce comes together in minutes with the right technique.
Prepare the Pickle and Dill Mixture
In a medium bowl, combine the 0.25 cup finely chopped cornichons (mini pickles) and 0.25 cup finely chopped fresh dill. I like to press the cornichons through a fine-mesh strainer to remove any excess liquid—they should be just chopped, not pulpy. Add the 2 tablespoons rinsed and drained capers and mix gently to distribute evenly. This prep step ensures your sauce has that signature briny, fresh flavor without any excess moisture that could dilute the mayonnaise.
Next, stir in the 1 tablespoon freshly squeezed lemon juice and 1 teaspoon Dijon mustard. The lemon juice brightens the flavors while the Dijon mustard adds a subtle depth that balances the richness of the mayonnaise. Mix well until everything is thoroughly combined—this is your flavor base, so take your time here. The mixture should look vibrant and well incorporated, with no dry spots remaining.
Gradually Incorporate the Mayonnaise
Add the 0.75 cup mayonnaise to the bowl with the pickle mixture. Here's where it gets important: instead of dumping it all in at once, I like to add it gradually while folding with a rubber spatula. Start by mixing in about ¼ of the mayonnaise first, then fold it into the pickle mixture until smooth. This prevents the mayonnaise from breaking and ensures a perfectly creamy texture.
Continue adding the mayonnaise in stages, folding gently after each addition. You're aiming for a smooth, homogeneous consistency—no streaks of yellow or chunks of herbs should remain. The sauce should look velvety and uniform, with a thick but spreadable texture. If it starts to look too thick, add 1 teaspoon of water at a time until it reaches your desired consistency. The goal is that classic tartar sauce texture—thick enough to stay on fish or chips but still smooth and creamy.
Season and Finish with Fresh Herbs
Now it's time to season. Sprinkle in the 0.5 teaspoon salt and 0.25 teaspoon freshly ground black pepper, then gently fold them into the mixture. Taste and adjust if needed—I usually find this amount perfect, but if you're using a particular brand of mayonnaise that's saltier, you might want to hold back slightly. The sauce should be tangy, briny, and just slightly peppery with a fresh dill aroma.
Finally, stir in the 1 tablespoon chopped green onion and 1 teaspoon extra-virgin olive oil. The green onion adds a fresh, crisp finish, while the olive oil ties everything together with a subtle richness. Give it one final taste—it should be bright, creamy, and perfectly balanced. If you want to take it to the next level, cover the bowl and refrigerate for at least 30 minutes before serving. This lets the flavors meld and the sauce thicken slightly, giving you that restaurant-quality texture.
Pro Tips For Making Alton Brown Tartar Sauce
- CHOP CORNICHONS SMALL: I learned this the hard way—whole cornichons turn tartar sauce into a textural disaster. Pulse them in a food processor for 2-3 seconds or use kitchen shears to snip them into tiny, even pieces. You want them to disappear into the sauce, not sit like little pickled pebbles.
- MIX BY HAND: Skip the whisk if you’re in a hurry, but don’t just stir once. Fold the cornichons, capers, and dill into the mayo gently with a rubber spatula, then let it sit for 10 minutes before tasting. This lets the flavors meld instead of separating—trust me, your sauce will taste more cohesive.
- DRAIN CAPERS WELL: Briny capers in a wet brine will dilute your sauce faster than you can say “soggy fish.” Dump them in a fine-mesh strainer, rinse with cold water, and pat them very dry with a paper towel. Wet capers = watery sauce. Dry capers = bright, tangy flavor.
- LEMON JUICE LAST: Add the lemon juice after everything else is mixed, then taste. If it’s too sharp, you can dull it with a pinch of sugar or more mayo. If it’s bland, add a splash more lemon. This way, you’re not guessing—you’re adjusting to the exact balance you want.
Serving suggestions for this recipe
Seafood Platter Pairing
This tartar sauce is a game-changer for seafood platters—think fried cod, shrimp, or crab cakes. I like to serve it in a small ceramic dish at room temperature, allowing guests to scoop it up easily.
For extra flair, arrange the sauce in concentric circles with a small spoon in the center. The creamy texture contrasts beautifully with crispy fried seafood, while the briny capers complement the natural saltiness of the fish. 🦞
Fish and Chips Classic
No dish pairs better with tartar sauce than classic fish and chips. I recommend serving it in a small ramekin alongside your battered fish and crispy fries. The sauce’s tangy brightness cuts through the richness of the fried batter, balancing every bite.
For a restaurant-style presentation, drizzle a little extra olive oil over the sauce before serving—it adds a glossy finish that looks (and tastes) amazing. 🍟
Shrimp Cocktail Elevation
Transform a simple shrimp cocktail into a gourmet experience by swapping store-bought sauce for this homemade version. Serve it in a chilled glass bowl with chilled shrimp, and add a squeeze of lemon at the table for extra zing.
The fresh dill and capers in the sauce elevate the dish, making it feel like a special occasion without the fuss. I often garnish with a sprig of dill and a few cornichons on the side for visual appeal. 🍤
Grilled Salmon Garnish
For grilled salmon, use tartar sauce as a finishing touch rather than a side. Spread a thin layer over the top of the fish just before serving, or serve it on the side for dipping. The creamy texture and bright flavors complement the smoky char of grilled salmon perfectly.
I also love adding a sprinkle of freshly cracked black pepper and a drizzle of extra-virgin olive oil over the sauce before plating. This adds a restaurant-worthy touch that guests will rave about. 🐟
Vegetable Platter Dip
Don’t limit tartar sauce to seafood—it’s also fantastic as a dip for veggie platters. Serve it in a small bowl with sliced cucumbers, bell peppers, and carrot sticks. The tangy, herby flavors pair surprisingly well with raw vegetables, making it a great option for vegetarian meals.
For extra crunch, add toasted breadcrumbs to the top of the sauce before serving. 🥕
Presentation Pro Tips
For a polished look, transfer the sauce to a small glass jar or bowl with a lid for easy serving. If you’re plating individual portions, use mini ramekins or shot glasses for a chic, modern touch.
A final drizzle of olive oil and a sprinkle of fresh dill or paprika adds visual contrast and enhances the aroma. The key is keeping it simple—this sauce is all about letting the flavors shine. ✨
Nutrition facts
Frequently asked questions
Can I make tartar sauce without mayonnaise?
Yes! For a lighter version, substitute mayonnaise with Greek yogurt or sour cream (use ½ cup instead of ¾ cup mayonnaise). The texture will be thicker and tangier, but still creamy. Just reduce the lemon juice to ½ tablespoon to balance the acidity. This works well for those avoiding dairy or looking for a lower-fat option.
Why did my tartar sauce turn grainy or separate?
This usually happens when moisture from pickles or capers isn't drained properly, or if the mayonnaise is added too quickly. To fix it, press excess liquid from chopped cornichons using a fine-mesh strainer, and fold in the mayonnaise gradually. If it separates, whisk in 1 teaspoon of cold water at a time until smooth. For future batches, let the sauce rest for 30 minutes before serving.
What’s the best way to store leftover tartar sauce?
Store in an airtight container in the fridge for up to 1 week. The flavors actually deepen over time! If it thickens too much, stir in 1 teaspoon of water or milk before serving. Avoid freezing—it can break down the texture. For meal prep, double the recipe and keep it ready for seafood nights or parties.
Can I use dried herbs instead of fresh dill?
Yes, but adjust the amount! Use 1 teaspoon dried dill (about ¼ the volume of fresh) and crush it lightly between your fingers to release the flavor. For even better results, combine ½ teaspoon dried dill with 1 teaspoon fresh to get that vibrant aroma. The key is balancing the herbs—too much dried can make the sauce taste bitter.
What’s the secret to making tartar sauce extra creamy?
Use high-quality mayonnaise (like Duke’s or Hellmann’s) and chill the sauce for 30 minutes before serving. For a restaurant-style finish, whisk in 1 teaspoon of sour cream or mayo at the end. Avoid overmixing—gentle folding keeps the texture smooth and velvety.