Betty Crocker's Tartar Sauce Recipe: Classic Mayo-Based Zing in Minutes

Betty Crocker's tartar sauce recipe delivers that signature creamy, tangy zing that elevates everything from fish tacos to sandwiches. The secret lies in balancing mayonnaise with finely chopped pickles, capers, and fresh herbs for that classic flavor profile.

I've refined this version to stay true to the original while ensuring it's foolproof for home cooks—no special techniques required.

What makes this sauce special is its versatility and simplicity. With just eight ingredients and a few minutes of prep, you'll have a creamy, slightly grainy condiment that's perfect for dipping, topping, or spreading.

The key is using high-quality mayonnaise and fresh lemon juice to brighten the flavors while maintaining that signature tang.

Once mixed, this tartar sauce stays fresh in the refrigerator for up to five days, making it perfect for meal prep. The creamy texture coats every bite, while the briny capers and pickles add depth that pairs beautifully with fried fish, shrimp cocktails, or even burgers.

It's the kind of sauce that transforms simple meals into something special.

Ready in just 10 minutes, this recipe delivers restaurant-quality results without the fuss. Whether you're serving it at a seafood dinner or packing it for lunch, this classic tartar sauce will become a staple in your kitchen. Let's get started!

Ingredients for betty crocker tartar sauce

Eight simple ingredients for that iconic creamy, tangy zing—just like Betty Crocker's classic.

Mayonnaise is the backbone here, so Hellmann's or Duke's are my go-tos—they're reliable and creamy. Cornichons are key for that signature crunch, but regular mini pickles work in a pinch (just chop them extra fine). Capers add briny depth, and I always grab the jarred kind from Trader Joe's—they're pre-rinsed and ready to go. Fresh herbs make all the difference: if you're short on dill, parsley works too, but dill gives that classic tartar flavor. The lemon juice? Freshly squeezed is non-negotiable—bottled juice tastes flat in comparison.

No cornichons? Dill pickle relish at half the amount works, but you'll lose some texture. Capers too pricey? Lemon zest or extra lemon juice can mimic the brightness. Dijon mustard is optional but adds that subtle tang—yellow mustard in a pinch. For a lighter version, swap half the mayo for Greek yogurt, but the texture gets softer. If you're making this ahead, skip the lemon juice until serving—it keeps the sauce fresher longer. The herbs can be dried (use half the amount), but fresh is always better if you've got it.

This sauce keeps beautifully in the fridge for up to 5 days, sealed in an airtight container. The flavors actually meld better after a night in the fridge—just give it a stir before serving. For meal prep, I like to portion it into small containers so it's ready to grab for sandwiches or tacos. If it separates (mayo and liquid), just whisk it back together. It reheats poorly, so serve it cold or at room temperature—perfect for seafood nights or game day spreads.

Instructions for Betty Crocker's tartar sauce recipe

This classic tartar sauce comes together in minutes with just a few simple steps.

Start by finely chopping the 0.25 cup cornichons (mini pickles) into tiny pieces—think almost like a paste. You want them to blend seamlessly into the sauce without any noticeable chunks. Next, finely chop the 2 tablespoons fresh dill and 2 tablespoons fresh chives, removing any thick stems from the dill first. The smaller you chop these, the smoother and more elegant your sauce will be.

I like to use a sharp chef's knife for this step, making quick, controlled chops. If you're worried about getting everything perfectly uniform, pulse the herbs in a food processor for just a few seconds—just enough to break them down, not turn them into a paste. Taste as you go; you want the herbs to be bright and fresh, not bitter.

In a medium bowl, combine the 1 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 0.5 teaspoon sea salt. Use a whisk or a fork to mix everything together until it's completely smooth and uniform in color. The mayonnaise should look like a pale, creamy base with no streaks of yellow or white.

Here's the thing—don't skip the lemon juice. It brightens up the flavors and cuts through the richness of the mayonnaise, balancing out the briny capers and pickles. If you're using a high-quality mayonnaise, you might not need as much salt, but always taste as you go. The sauce should have a subtle tang, not an overpowering bite.

Now, gently fold in the chopped cornichons, capers, dill, and chives using a rubber spatula. Start by mixing just a few spoonfuls at a time to make sure everything blends evenly. You want the pickles and herbs to be evenly distributed, but not mashed into the sauce. The texture should be thick and creamy, with just a hint of crunch from the pickles and capers.

This is where the magic happens—folding gently keeps the ingredients intact while still creating a cohesive sauce. If the mixture looks too thick, add a teaspoon of water or a splash of lemon juice to loosen it up. The sauce should be spreadable but still hold its shape when dolloped onto a plate.

Give the sauce a taste and adjust the seasoning if needed. If it needs more brightness, add a little more lemon juice. If it's too tangy, a pinch of salt or a tiny bit of mayonnaise can help balance it out. The capers and cornichons should add a briny, slightly sour kick, while the herbs bring freshness. The Dijon mustard adds depth, so don't skip it—it's what gives this sauce its classic tang.

Once you're happy with the flavor, transfer the sauce to a small airtight container or a serving dish. If you're planning to serve it immediately, garnish with a sprinkle of extra chopped chives or dill for a pop of color. This sauce keeps well in the fridge for up to 5 days, so you can make it ahead for game day or a seafood feast.

Dietary considerations for these flavors

Gluten-Free Adaptation

This tartar sauce is naturally gluten-free since it doesn’t contain any wheat-based ingredients. However, if you’re using store-bought mayonnaise, double-check the label to ensure it’s certified gluten-free. Hellmann’s Gluten-Free or Duke’s Gluten-Free are reliable brands.

The rest of the ingredients—pickles, capers, lemon juice, and herbs—are all gluten-free by default. Just be mindful of cross-contamination if you’re highly sensitive. 🌾

Dairy-Free Option

For a dairy-free version, swap the mayonnaise for a high-quality dairy-free alternative like Just Mayo or Sir Kensington’s Avocado Oil Mayo. These brands mimic the creamy texture and tanginess of traditional mayo.

Keep all other ingredients the same, as they’re naturally dairy-free. The sauce will still hold its structure and deliver that classic briny flavor. 🥛

Lower-Calorie Adjustments

To lighten up the sauce, replace half the mayonnaise with nonfat Greek yogurt—it adds protein while cutting calories. Use 1/2 cup mayonnaise + 1/2 cup Greek yogurt for a lighter texture.

You may need to add an extra 1/2 teaspoon lemon juice to balance the tanginess. The sauce will still be creamy but with fewer calories and more protein. 💪

Vegan-Friendly Version

For a fully vegan tartar sauce, use vegan mayonnaise like Follow Your Heart or Vegenaise as the base. Ensure your capers and pickles are vegan (some brands use fish-based brining agents).

The rest of the ingredients—lemon juice, Dijon mustard, and herbs—are plant-based. The result is just as tangy and creamy, perfect for vegan seafood dishes or sandwiches. 🌱

Allergen-Friendly Swaps

If you’re avoiding mustard, omit the Dijon or use apple cider vinegar instead for acidity. For a nut-free option, ensure your mayo is nut-free (some brands process in facilities with nuts).

If you’re sensitive to sulfites, opt for fresh lemon juice over bottled versions, which may contain preservatives. Always read labels to avoid hidden allergens. 🚫

Kid-Friendly Tweaks

For picky eaters, reduce the capers to 1 tablespoon and skip the Dijon mustard—kids often find the briny or tangy flavors too strong. Add a pinch of sugar (about 1/4 teaspoon) to balance the acidity. The sauce will still taste great but be more approachable for younger palates. 👶

Frequently asked questions