This keto tartar sauce is the only one you'll ever need — creamy mayonnaise, tangy dill relish, and a squeeze of lemon, stirred together in minutes. No hidden sugars or jarred additives, just the classic cool crunch that makes fried fish and crab cakes sing. Make it once and the jarred stuff never comes home again.
The Only Tartar Sauce Recipe You’ll Ever Need
What’s a golden, crispy fish fry without the perfect dipping sauce? Sadly, most store-bought tartar sauces are a minefield of hidden sugars and questionable additives. But don’t worry, your low-carb seafood feast is saved! This homemade keto tartar sauce is ridiculously easy to whip up and delivers that classic creamy, tangy flavor you crave. With a zesty kick of lemon and a delightful crunch from dill relish, it’s the ultimate companion for everything from fried fish to crab cakes. Once you try this, you’ll never go back to the jarred stuff!
Ingredients
• 1 cup / 240g (8.5 oz) mayonnaise
• ¼ cup / 60g (2.12 oz) dill relish
• 1 tablespoon / 15ml freshly squeezed lemon juice
• ½ teaspoon / 2.5ml (0.1 fl oz) Worcestershire sauce
• 1 tablespoon dried parsley leaves
• 1 teaspoon (5 ml / 0.2 fl oz) dried minced onions
• Salt and ground black pepper, to taste
Instructions
1. In a small bowl, combine the mayonnaise, dill relish, lemon juice, Worcestershire sauce, dried parsley, and dried minced onions.
2. Stir until all are well incorporated. Season with salt and ground black pepper to taste.
3. Cover and refrigerate for at least 1 hour to allow the flavors to meld and deepen.
4. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Nutrition Notes
• Yield: about 1 cupServing Size: 2 tablespoonsThis recipe is keto-friendly, low-carb, and gluten-free. For a strict Whole30 or paleo version, ensure you use a compliant mayonnaise (avocado oil-based) and a coconut aminos-based Worcestershire sauce.
Pro Tips
• Pro-Tips for the Best Tartar Sauce
• For the absolute best flavor, make this sauce a day in advance. The extra time in the fridge allows the to marry beautifully.
• Swap the dried herbs for fresh! Use 1 tablespoon (15 ml / 0.5 fl oz) of finely chopped fresh dill or parsley and 1 tablespoon (15 ml / 0.5 fl oz) of minced shallot for a brighter, more vibrant taste.
• Add a tablespoon of drained capers for an extra briny pop of flavor that pairs wonderfully with seafood.
• For a spicy kick, stir in a pinch of cayenne pepper or a few dashes of your favorite sugar-free hot sauce.
FAQ
Q: Is this tartar sauce recipe keto-friendly
A: Yes, this recipe is specifically designed to be keto-friendly, low-carb, and gluten-free. To make it compliant for a strict Whole30 or paleo diet, ensure you use an avocado oil-based mayonnaise and a coconut aminos-based Worcestershire sauce.
Q: How long does homemade tartar sauce last
A: You can store this homemade tartar sauce in an airtight container in the refrigerator for up to 5 days.
Q: Can I make this tartar sauce ahead of time
A: Absolutely! For the best flavor, it is highly recommended to make this sauce at least one hour in advance, or even a full day ahead. This allows the flavors to meld and deepen.
Q: What can I use instead of dried herbs
A: For a brighter, more vibrant taste, you can substitute the dried herbs with fresh ones. Use 1 tablespoon (15 ml / 0.5 fl oz) of finely chopped fresh dill or parsley and 1 tablespoon (15 ml / 0.5 fl oz) of minced shallot instead of the dried minced onions.
Pro Tips
- Make the sauce at least an hour ahead — or better, a full day — so the dried parsley, minced onion, and lemon have time to meld into the mayonnaise base.
- Swap the dried herbs for fresh: 1 tablespoon of finely chopped fresh dill or parsley plus 1 tablespoon of minced shallot makes the sauce brighter and more vibrant.
- Add a tablespoon of drained capers for an extra briny pop that pairs especially well with seafood.
- For a spicy kick, stir in a pinch of cayenne pepper or a few dashes of sugar-free hot sauce — the lemon and relish keep the heat balanced.
- Leftovers keep in an airtight container in the refrigerator for up to 5 days; give it a stir before serving since the relish settles.
Frequently Asked Questions
Is this tartar sauce keto-friendly?
Yes — it's low-carb and gluten-free, with just 1 g of carbs per 2-tablespoon serving. For strict Whole30 or paleo, use an avocado oil-based mayonnaise and a coconut aminos-based Worcestershire sauce.
Can I make this tartar sauce ahead of time?
Absolutely, and it's actually better that way. Chill it for at least 1 hour, or overnight, so the flavors can meld and deepen.
How long does homemade tartar sauce last?
Up to 5 days in an airtight container in the refrigerator. Stir well before each use.
What can I use instead of the dried herbs?
Use 1 tablespoon of finely chopped fresh dill or parsley and 1 tablespoon of minced shallot in place of the dried parsley and minced onion.
Recipe card below.
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The Only Tartar Sauce Recipe You'll Ever Need
Ingredients
Method
- In a small bowl, combine the mayonnaise, dill relish, lemon juice, Worcestershire sauce, dried parsley, and dried minced onions.
- Stir until all are well incorporated.
- Season with salt and ground black pepper to taste.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and deepen.
- Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Add a tablespoon of drained capers for an extra briny pop of flavor that pairs wonderfully with seafood.
