Sauces & Condiments
This copycat Frisch's tartar sauce delivers that signature tangy, briny zing that makes every bite of seafood shine—exactly like the restaurant version. The secret lies in balancing creamy mayonnaise with sharp lemon, tiny capers, and finely chopped pickles, all mixed to a smooth, velvety consistency.
I've recreated this sauce countless times for seafood lovers who refuse to settle for anything less than the real deal.
The beauty of this recipe is its simplicity: just 10 minutes of prep and no cooking required. You'll need basic pantry staples—mayonnaise, lemon juice, capers, and pickles—but the magic happens when you combine them in the right proportions.
The sauce develops even better after chilling for a few hours, allowing flavors to meld into that perfect briny-sweet balance.
What you'll end up with is a creamy, tangy tartar sauce that's rich enough to stand up to fried fish or shrimp but bright enough to cut through buttery crab cakes.
The texture is smooth yet slightly textured from the capers and pickles, giving it that authentic Frisch's bite. This is the sauce that turns good seafood into unforgettable seafood.
Perfect for dipping, drizzling, or spooning alongside your favorite fish dishes. Once you try this version, you'll never buy tartar sauce from a jar again. Let's get mixing!
Ingredients for copycat frisch's tartar sauce
Eight simple ingredients. One magical mix. That's all it takes for Frisch's tartar sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | 1 cup | High-quality, not low-fat |
| Fresh Lemon Juice 🍋 | 3 tbsp | From a ripe lemon, freshly squeezed |
| Capers 🫒 | 2 tbsp | Finely chopped, not whole |
| Dill Pickle Relish 🥒 | 1 tbsp | Finely chopped, not chunky |
| Fresh Dill Weeds 🌿 | 1 tbsp | Finely chopped, stems removed |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste after mixing |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Worcestershire Sauce 🍶 | 1 tsp | For authentic umami depth |
| Extra-Virgin Olive Oil 🫒 | 1 tsp | For richness and smoothness |
| Ice Water 💧 | 2 tbsp | To thin if needed |
The mayo is non-negotiable—Duke's or Hellmann's are the gold standards here. I always grab the large tub from the refrigerated section at Kroger or Walmart because the jarred stuff can get watery. The capers? Nonpareils from the jarred section are perfect, but if you can find fresh capers at a Mediterranean market, they add a whole new level of brightness. The dill pickle relish should be the finely chopped kind—none of that chunky stuff. And the fresh dill? Penzeys sells the best, but any grocery store's fresh dill works if it's vibrant green.
No capers? Finely chopped green olives work in a pinch, though they're a bit milder. Short on fresh dill? Dried dill at one-third the amount gets you close, but it won't have that same punch. The Worcestershire sauce can be swapped for a splash of lemon juice plus a pinch of onion powder if you're avoiding it. For the relish, if you've got fresh dill pickles instead of relish, finely chop them and use the juice too. The olive oil is worth the splurge—California-grown brands like Corto or Bertolli make all the difference. And if your sauce gets too thick, that ice water thins it out beautifully.
This sauce keeps like a dream. Store it in an airtight container in the fridge for up to 1 week, though it tastes best within the first 3 days. The flavors actually improve after chilling for a few hours—trust me on this. I like to portion it into small jars so it's ready to grab for seafood nights. Freezes for 3 months if you want to prep ahead, but the texture might get slightly grainy after thawing. Worth it for the convenience, though.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce takes three minutes—just mayo, lemon, capers, relish, and dill. No fancy techniques, no last-minute grocery runs. Honestly, I’ve made it while waiting for takeout to arrive.
- Tangy Crunch Bite: That bright lemon cuts through the richness, the capers add a salty pop, and the pickle relish? It’s the secret—sweet, briny, and just crunchy enough to make every bite feel special.
- Party in a Bowl: Slather it on fish tacos, dip fries in it, or serve it with shrimp cocktails. I’ve even used it as a sandwich spread when I’m lazy. Between us, it’s the one sauce that always gets eaten first.
- Lasts All Week: Make a big batch and store it in the fridge—it doesn’t spoil, doesn’t separate, and still tastes fresh days later. My daughter picks out the capers, but she still asks for seconds. (Yes, even on a Tuesday night.)
Step-by-step instructions for Frisch's tartar sauce
This copycat recipe delivers the iconic Frisch's balance of tangy, briny, and creamy in just minutes.
Combine the Base Ingredients
In a medium bowl, add the 1 cup mayonnaise and 3 tablespoons fresh lemon juice. Use a whisk or fork to mix these together until fully combined. The mayonnaise should lighten slightly in color as the lemon juice incorporates. I like to work in a bowl large enough to hold all ingredients without spilling, since we'll be adding more components.
Next, fold in the 2 tablespoons finely chopped capers and 1 tablespoon finely chopped fresh dill weeds using a rubber spatula. The capers will distribute evenly, adding that signature briny punch, while the fresh dill introduces bright herbal notes. Make sure the capers are broken down into small pieces—this prevents any texture surprises in your final sauce.
Add the Umami and Seasoning
Stir in the 1 tablespoon finely chopped dill pickle relish, 1 teaspoon Worcestershire sauce, and 1 teaspoon extra-virgin olive oil. The pickle relish adds subtle sweetness and depth, while the Worcestershire sauce brings that unmistakable umami richness. The olive oil helps balance the acidity and creates a silky texture. Mix well to ensure all ingredients are evenly distributed throughout the mayonnaise.
Now season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Taste the mixture at this point—you'll notice it's tangy and briny but needs that final touch of balance. This is where the salt and pepper come in to harmonize all the flavors. Adjust the salt slightly if needed, but remember we'll be adding ice water next, which can dilute the seasoning.
Thin and Adjust to Perfection
Add the 2 tablespoons ice water one tablespoon at a time, mixing well after each addition. The ice water helps thin the sauce slightly, giving it that signature Frisch's consistency—creamy but not thick enough to be gluey. You're looking for a smooth, pourable texture that still clings lightly to fish or chips. If the sauce is too thick after adding all the water, you can add a bit more, but typically this amount works perfectly.
Taste again and adjust seasoning if needed. The sauce should be bright, tangy, and briny with a subtle herbal note from the dill. It should be balanced enough to complement fish without overpowering it. If it tastes too acidic, add a tiny bit more mayonnaise; if it's too mild, add another splash of lemon juice or a pinch of salt. Let it sit for 5 minutes at room temperature to allow all the flavors to meld together.
Final Mix and Ready to Serve
Give the sauce one final stir before serving. The flavors should now be fully integrated, with the lemon cutting through the richness of the mayonnaise, the capers adding a briny kick, and the dill providing freshness. The Worcestershire sauce and pickle relish work together to create that unmistakable umami depth that makes Frisch's sauce so beloved.
This sauce keeps well in the refrigerator for up to 5 days when stored in an airtight container. It's perfect for dipping golden fries, pairing with fish and chips, or even as a topping for burgers. The key to its success is balancing all those bright, briny, and creamy elements—once you get the hang of it, you'll be making this copycat version in no time!
Pro Tips For Making Copycat Frisch'S Tartar Sauce
- Mash the Capers: Don’t just dump chopped capers straight from the jar—give them a quick mash with a fork first. This breaks down their texture and distributes their briny punch evenly through the sauce, so every bite has that signature Frisch’s tang without clumps. (Yes, even if you’re impatient like me.)
- Use Cold Mayo: Grab your mayo straight from the fridge—never room temperature. Cold mayo emulsifies better with the lemon juice and keeps the sauce from separating later. I learned this the hard way after a lukewarm batch split into sad, greasy layers.
- Drain the Pickle Relish: Skip the syrup-heavy relish and drain the excess liquid through a fine-mesh strainer before mixing. That extra moisture throws off the balance, making the sauce too thin and watery. A quick 30-second drain makes all the difference.
- Toast the Dill: Give the fresh dill a 10-second toss in a dry skillet over medium heat—just until the edges crisp slightly. This deepens its flavor and adds a subtle earthiness that jarred dill can’t match. (Your future self will notice.)
Wine and beer pairings for this dish
Crisp White Wine
For tartar sauce's bright acidity, a dry Riesling or Sauvignon Blanc is my go-to choice. The crisp acidity and citrus notes in these wines mirror the lemon and capers in the sauce, creating a perfect harmony.
I love Dr. Loosen Blue Slate Riesling—its mineral finish enhances the briny elements of the tartar sauce beautifully. 🍷
Light Lager Beer
A crisp Pilsner or Helles Lager complements tartar sauce without overpowering it. The light malt sweetness balances the tangy sauce, while the effervescence cleanses your palate. Peroni or Stella Artois are my top picks—their subtle hop bitterness adds depth without clashing. 🍺
Dry Rosé
For a refreshing summer pairing, a dry Provence rosé works wonders. The strawberry and citrus notes in rosé enhance the lemon and dill in the sauce, while its crisp acidity keeps the meal light.
I reach for Whispering Angel—it's elegant enough for seafood but still fun for casual dinners. ✨
Craft IPA
If you prefer something bolder, a light citrusy IPA can stand up to tartar sauce's briny punch. The hoppy bitterness cuts through the richness, while the citrus notes complement the lemon. Green Flash Zen or New Belgium Voodoo Ranger are fantastic choices for this pairing. 🌶️
Sparkling Wine
For a celebratory touch, Prosecco or Cava adds a festive sparkle. The bubbles and slight sweetness balance the sauce's tang, making it perfect for seafood platters. I love La Marca Prosecco—its bright acidity and floral notes elevate the entire meal. 🥂
Nutrition facts
Frequently asked questions
Why does Frisch's tartar sauce have such a distinct briny flavor?
The signature briny taste comes from the finely chopped capers and Worcestershire sauce—both packed with umami and saltiness. The capers provide that classic Mediterranean tang, while the Worcestershire adds depth without overpowering. Together, they create that unmistakable Frisch's bite that makes the sauce so addictive.
Can I make this tartar sauce without fresh dill?
Yes! If you don't have fresh dill, use 1 teaspoon dried dill instead—but reduce the amount by one-third. For extra freshness, try 1 tablespoon finely chopped chives or even a pinch of asafetida powder (a common Frisch's ingredient) for that signature depth. The sauce will still taste amazing, just with slightly different herbal notes.
How do I fix tartar sauce that's too thick or too thin?
If your sauce is too thick, add 1 tablespoon ice water at a time until it reaches a smooth, pourable consistency. For a sauce that's too thin, stir in ½ tablespoon extra mayonnaise and adjust the seasoning. The key is balance—you want it creamy enough to cling to fish but light enough to drizzle. Taste as you go!
What's the best way to store leftover tartar sauce?
Transfer the sauce to an airtight container and refrigerate for up to 5 days. The flavors actually improve after chilling for 2-3 hours, so don't hesitate to make it ahead. For longer storage, freeze in small portions for up to 3 months, though the texture may become slightly grainy after thawing. Always store with the lid sealed tightly to prevent drying.
Can I use this tartar sauce for dishes other than seafood?
While it's perfect for fish and chips, this sauce also works as a dipping sauce for fries, a topping for burgers, or even a spread for sandwiches. The creamy, tangy flavors pair surprisingly well with grilled chicken or veggie platters. Just be sure to adjust the seasoning slightly if you're using it in a non-seafood dish—sometimes a pinch more salt or lemon brightens it up.