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Tartar Sauce That Makes You Scream… Oh Yes!


  • 1cup mayonnaise
  • 1tablespoon Dijon mustard
  • 1scallion, including green top chopped
  • 1 1⁄2teaspoons lemon juice
  • 2tablespoons chopped dilled gherkins
  • 1tablespoon chopped capers
  • 2tablespoons chopped fresh parsley
  • salt
  • fresh ground black pepper


  • Combine all ingredients with a pinch of salt and a pinch of pepper.
  • Use immediately or put in a jar with tight sealing lid and store in refrigerator.


  • Angel91805

    Yummy! I used lime juice because that's what I had…and dried parsley (1 T) instead of fresh…and we love it! Now I'm going to have to find more fish recipes!

  • LauraBlueEyes

    Oh Yes!! This is amazing sauce. I wanted to eat it by the spoonful – not a healthy choice even though I did use light mayo. It isn’t just for fish either. I had used the last of the mayo to make this up, so I was putting this on my turkey sandwich for lunch the next day – excellent. Thanks for sharing.

  • Anonymous

    Yum! I served this with cod and my family gobbled it up. I did not have gherkin pickles so I used sweet pickle relish and I did not have fresh parsley so I used a little fresh thyme instead….delicious! The name of this sauce says it all.

  • TasteTester

    I was making fried fish for dinner tonight, and when I went to the fridge to look for tartar sauce, it was all gone! I checked a few recipes to try and make one from scratch, and yours looked really good so I chose it. I had all the ingredients on hand, it took only a few minutes to make, and I put it in refrigerator for the flavors to meld as I started to prepare dinner…. Well, your recipe made the best tartar sauce I have ever had. It was so smooth, creamy and fresh-tasting. SO much better than the stuff in a jar — I’ll never buy store-made tartar sauce again. Yours is the one I’ll be serving from now on!

  • Misa

    Yep – great stuff here! I could only find sweet gherkins at the store for some reason, so I swapped out for dill pickle relish. Rough chopped the green onion, tossed everything in the food processor and whirled it last night. Today with dinner – it was fab! My batch was more than a cup by volume – closer to 1 1/2 cups. I filled up my 1 1/4 container and had not even scraped down the FP bowl – so grab an appropriate container; don’t want to waste any of it!

  • Neohippie

    I made it exactly as it was written and it was great, especially with my homemade mayonnaise. I’m thinking some horseradish might be good in it as well, but it’s certainly fine the way it is.

  • CarolO

    This is BY FAR the BEST tartar sauce recipe I have found. Actually, it’s the BEST tartar sauce I’ve ever tasted!

  • ~Bliss~

    There was a discussion on Facebook about the Luby’s tartar sauce and how incredible it was. I was lacking one ingredient, and never could find the “real” recipe, so I opted for this one. I’m so glad I did. It’s really excellent. This is going to be my tartar sauce recipe for life!!!

  • LonghornMama

    Yummy! Made a half-recipe for Luby’s Cafeteria Chicken Durango. Thick, fresh-tasting, and easy to whip up from ingredients in the fridge. Thanks for sharing!

  • loreengale

    I didn’t think I’d like such a tangy tartar (not my usual choice), but after it sat a while, it just got better & better. I served it with Crispy Tilapia (#47391) as suggested by someone else & it made that recipe even more outstanding. And yes, the capers really make it. BTW, I finally figured out how to “chop” those little suckers that kept rolling off or flying off my cutting board. I put them in a ZipLock bag & took the smooth side of my meat mallet & smashed them up. It worked great. Thanks for sharing this great recipe.