The Recipe · No.823 · Tartar Sauce

Tartar Sauce, and Where to Source It

Squeeze the chopped pickles and capers dry before they go in. Their brine thins the mayo and breaks the emulsion, so the sauce runs off the fish; blotted dry, it stays thick and clings.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook0 min
Makes1 cup
CuisineAmerican
Cook it with
No-cook
Part One
The Ingredients — and where to get them
Mayonnaise
The rich, stable base. A real egg mayo is best.
1 cup
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Dill pickles
Minced fine for sour crunch; squeezed dry first. A crisp deli pickle is best.
3 tbsp
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Capers
Chopped for a briny, salty punch; blotted dry. Good brined capers.
1 tbsp
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Lemon
A little juice to cut the fat. A fresh lemon is best.
1 tsp
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Dill
A little fresh dill to round it out. Bought local.
1 tsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. MinceChop the pickles and capers fine.
  2. Dry themWrap them in a towel and squeeze out the brine.
  3. Mix the baseStir the lemon, dill, and salt into the mayo.
  4. Fold and chillFold in the pickles and capers and chill 30 min.
Part Three
The Toolkit

Mixing bowl · Chef's knife · Spoon

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