Copycat Frisch's Tartar Sauce Recipe: Creamy Dill-Pickled Onion Magic

This copycat Frisch's tartar sauce delivers the same creamy, briny perfection that makes their seafood baskets legendary—without the restaurant price tag. The secret lies in balancing mayo with finely chopped pickles, capers, and a touch of lemon, all blended until silky smooth.

I’ve recreated this sauce exactly as it tastes at Frisch’s, down to the subtle tang and fresh dill finish that elevates every bite of fried shrimp or fish.

What sets this recipe apart is the precision in ingredient ratios and the proper mixing technique to achieve that signature texture—neither too thick nor too runny. You’ll need just 6 ingredients and 10 minutes of prep time, making it the perfect quick sauce to have on hand for seafood nights.

The blend of sweet dill pickles and salty capers mimics Frisch’s signature flavor profile, while the lemon keeps it bright and fresh.

Once mixed, this tartar sauce stays creamy and flavorful for up to 5 days in the refrigerator, making it ideal for meal prep. The creamy consistency clings perfectly to fried foods, just like the original, and the tangy-sweet balance makes it irresistible.

Whether you’re serving it with golden beer-battered fish or crispy shrimp, this sauce will transform your dish into something restaurant-worthy.

For an extra touch, garnish with a sprinkle of fresh dill or a pinch of paprika before serving—this elevates the presentation without altering the flavor. The recipe scales easily, so double the batch if you’re hosting. Here’s how to make it exactly like Frisch’s legendary version.

Ingredients for copycat frisch's tartar sauce

Six simple ingredients transform into Frisch’s legendary creamy, tangy tartar sauce—just like the restaurant version.

The mayo is non-negotiable here—Hellmann’s or Best Foods are my go-tos, but any good-quality brand works. Grab sweet dill pickles from the refrigerated section (not the shelf-stable ones), and chop them fine—you want that sweet, briny bite in every bite. Capers are key for that signature Frisch’s tang, so look for the jarred kind in the international aisle if your store doesn’t stock them near the pickles. Fresh dill is a must for that bright, herby finish, but if you’re in a pinch, dried dill at half the amount works okay. The lemon juice should be freshly squeezed—no bottled stuff—it keeps the sauce bright and prevents it from getting too heavy.

No capers? Extra lemon juice plus a pinch of salt mimics the tang. Running out of dill? Fresh parsley or chives add a different but still fresh note. The white wine vinegar is optional but adds that extra layer of brightness—substitute with more lemon juice if you’re skipping it. For a smoother texture, blend the pickles and capers first before mixing with mayo. If you prefer it chunkier, like Frisch’s sometimes does, roughly chop the pickles and leave the capers whole. The salt and pepper are for balancing—taste as you go, because every batch varies slightly.

This sauce keeps for 5 days in the fridge, sealed tightly in a jar. The texture stays creamy as long as you don’t let it sit out too long—no more than 2 hours at room temp. For meal prep, portion it into small containers so you can grab just what you need. Garnish with extra dill or a sprinkle of paprika right before serving—it makes it look restaurant-worthy. Freezing isn’t recommended, as it can turn grainy, but if you must, freeze in an ice cube tray for single servings.

Step-by-step instructions for copycat Frisch's tartar sauce

This sauce is all about balance—creamy, tangy, and packed with bright dill flavor. Here's how to nail it every time.

Start by finely chopping the 0.25 cup sweet dill pickles—you want small, even pieces that will blend smoothly into the sauce. Include the pickle juice, as it adds moisture and tang. Next, chop the 2 tablespoons capers into tiny bits. The smaller you get these, the more evenly they'll distribute throughout the sauce.

Here's the thing—don't skip this step. Large chunks of pickle or capers will make your sauce uneven in texture. I like to use a sharp chef's knife and press down firmly as I chop, keeping my fingers curled under for safety. Work in a small bowl so you don't lose any of those precious juices.

In a medium bowl, combine the 1 cup mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon white wine vinegar. Use a silicone spatula to mix gently at first—you don't want to incorporate air bubbles. The mayonnaise should look smooth and uniform, with no streaks of lemon or vinegar.

This is where the magic starts. The lemon juice brightens the flavor while the vinegar adds that signature tang. Taste a small spoonful at this stage—it should be slightly acidic but still mild. If it's too sharp, you can add a tiny pinch more mayonnaise to mellow it out. The goal is balance, not overpowering acidity.

Add the finely chopped 2 tablespoons fresh dill, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper to the wet mixture. Stir gently with the spatula, folding everything together just until combined. You want to preserve some texture from the dill while still distributing it evenly.

Now's the time to taste again. You should notice the dill's fresh, bright flavor cutting through the creaminess. The salt and pepper should enhance everything without overpowering. If it needs more salt, add it gradually—you can always adjust, but you can't take it out. The black pepper should be just a hint of warmth, not a punch.

Gently fold in the chopped pickles and capers using the spatula. Work slowly to avoid creating air pockets. You want these ingredients distributed evenly throughout the sauce. The pickles will add their signature tang while the capers bring a briny depth that makes this sauce truly special.

Give it one final taste. The sauce should be creamy with bright, complex flavors—tangy from the pickles, briny from the capers, and fresh from the dill. If it's too thick, add a teaspoon of water or pickle juice to loosen it. If it's too thin, you can stir in a bit more mayonnaise. The texture should be smooth but still have just a hint of body.

Cover the bowl and refrigerate the sauce for at least 30 minutes before serving. This resting period allows all the flavors to meld together perfectly. When you come back to it, give it one more taste and make any final adjustments—maybe a pinch more salt, or a splash of lemon juice if it needs more brightness.

This sauce is best when served fresh, but it will keep in the refrigerator for up to 5 days in an airtight container. The flavors actually improve slightly as they sit, developing more complexity. Serve it with crispy fried fish, golden fries, or even as a dip for veggie sticks. Every bite should deliver that perfect balance of creamy, tangy, and herby goodness that makes this copycat recipe so special.

Regional styles of these flavors

New Orleans-Style

Frisch’s tartar sauce has deep roots in Louisiana’s seafood culture, where it’s often served with crispy fried oysters or shrimp po’boys. The New Orleans version leans slightly sweeter, using 1 extra tablespoon of finely chopped sweet pickles and a pinch of smoked paprika for warmth.

I like to add ½ teaspoon of Worcestershire sauce for that umami depth that’s characteristic of Creole cuisine. 🌶️

Carolina Coastal Twist

Down in the Carolinas, tartar sauce often gets a lighter, more citrus-forward profile to complement the region’s seafood. Swap the white wine vinegar for 1 teaspoon of hot sauce (like Crystal or Tabasco) and add 1 teaspoon of finely grated onion to the mix.