Sauces & Condiments
Frisch's tartar sauce recipe is the one that transformed my takeout seafood nights into something truly special. That first bite of crispy fish paired with perfectly balanced tartar sauce—creamy, tangy, and brimming with fresh dill—became my benchmark for homemade versions.
After years of testing, I've finally cracked the code for recreating that iconic restaurant flavor at home, using just five simple ingredients and 10 minutes of prep time.
The secret lies in the balance: rich mayonnaise as the base, bright lemon juice for acidity, finely chopped pickled onions for that signature tang, and fresh dill for that unmistakable herbaceous aroma. I've intentionally kept this version classic—no shortcuts, no substitutions that compromise the texture or flavor.
The sauce should be thick enough to cling to fish but still smooth enough to spread effortlessly on sandwiches or fries.
What you'll end up with is a batch of tartar sauce that's indistinguishable from Frisch's original—creamy yet tangy, with just the right amount of crunch from the pickled onions. The dill adds freshness that cuts through the richness, while the lemon keeps it bright.
This is the kind of sauce that elevates simple seafood dinners into something memorable, and it keeps beautifully in the fridge for up to five days.
For those who want to adapt it, I've included variations for vegan versions (using vegan mayo) and spicy twists (adding hot sauce) in the tips section. But the classic version? That's the one that always delivers. Let's get started on making this restaurant-quality tartar sauce at home.
Ingredients for frisch's tartar sauce
Five ingredients. Ten minutes. That iconic Frisch's tartar sauce you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | 1 cup | High-quality, not low-fat |
| Pickled Onions 🧅 | ¼ cup | Finely chopped, drained well |
| Fresh Dill 🌿 | ⅓ cup | Finely chopped, stems removed |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, no pulp |
| Capers 🍅 | 1 tbsp | Chopped, optional for tang |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The mayo is non-negotiable here—Duke's or Hellmann's are my go-tos, but any good-quality brand works. Look for the kind with that rich, creamy texture, not the watery low-fat versions. The pickled onions? Reese's or Vlasic from the grocery store work perfectly, but if you're feeling fancy, make your own with quick-pickle onions. Fresh dill is key for that bright, herby flavor—the kind in plastic containers at the store is fine, but it wilts fast. Grab a bunch and use half, saving the rest for other dishes. The lemon juice should be freshly squeezed; bottled just won't cut it.
No capers? Skip them entirely—this isn’t a dealbreaker. Want more tang? Add a splash of pickle juice or a dash of hot sauce. The sauce should be thick but spreadable; if it’s too thin, let it sit for 10 minutes to thicken. If you’re making this ahead, add the lemon juice last so the sauce doesn’t curdle. For a vegan version, swap the mayo for vegan mayo—just make sure it’s thick and creamy. And trust me, the freshly ground black pepper makes all the difference.
This sauce keeps beautifully in an airtight container in the fridge for up to 5 days. The flavor actually improves as it sits, letting everything meld together. I like to portion it into small jars so it’s ready to grab for fish tacos or fries. If it separates, just give it a quick whisk before using. Freezing isn’t recommended—it changes the texture, but if you must, use it within 1 month and stir well after thawing.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe because it’s the kind of sauce where you measure, mix, and boom—flavor happens. No fancy techniques, no last-minute grocery runs. Just mayo, pickled onions for that tangy crunch, fresh dill that brightens everything, a squeeze of lemon to cut through the richness, and capers for that little salty punch. It’s the kind of recipe that makes me feel like a pro even when I’m just stirring.
- Bright & Tangy: Honestly, the balance here is chef’s kiss—creamy mayo meets the sharp bite of lemon and pickled onions. The dill adds this fresh, almost herbal lift, while the capers give it that briny, umami kick. It’s not just tartar sauce; it’s the kind of sauce that makes fish and chips or a simple burger feel like a restaurant meal.
- Game for Any Meal: This isn’t just for fish sticks. I’ve slathered it on grilled chicken, tossed it with pasta, and even used it as a dip for veggies when I’m craving something quick. It’s my go-to for potlucks because it’s always a hit—no one turns down a good sauce, and this one’s foolproof. Plus, it’s the kind of thing you can make ahead and keep in the fridge for days.
- Zero-Waste Winner: Between us, I used to buy fancy sauces and regret it halfway through the bottle. Not anymore. This recipe uses pantry staples (hello, mayo and capers) and what’s left over? Still delicious. I’ll make a big batch, store it in a jar, and it lasts for weeks. No sad, half-empty containers here—just pure, reliable flavor whenever I need it.
Step-by-step instructions for Frisch's tartar sauce
This classic sauce comes together faster than you can say "fish and chips."
Combine the Base Ingredients
In a medium bowl, begin by adding the 1 cup mayonnaise. This is your foundation, so use a high-quality brand that's not low-fat—it makes all the difference in texture. I like to use a bowl that's just big enough to hold everything comfortably without overcrowding.
Next, fold in the 0.25 cup finely chopped pickled onions using a rubber spatula. Be gentle here—you want to distribute them evenly without breaking them up too much. The onions should stay in small, recognizable pieces that add that signature tangy crunch. If your pickled onions are very wet, drain them well first to prevent thinning out the sauce.
Add Fresh Dill and Lemon Juice
Sprinkle the 0.33 cup finely chopped fresh dill over the mayonnaise mixture. The dill should be bright green and fresh—this is what gives the sauce its signature flavor. Give it a few gentle folds with your spatula to distribute it evenly throughout the mayonnaise.
Now add the 2 tablespoons freshly squeezed lemon juice. This brightens up the whole sauce and balances the richness of the mayonnaise. I recommend using freshly squeezed lemon juice rather than bottled—it makes a noticeable difference in flavor. Stir everything together until the lemon juice is fully incorporated and you see no streaks of mayonnaise remaining.
Incorporate Capers and Seasonings
Add the 1 tablespoon chopped capers to the mixture. These little briny bits add a wonderful tangy kick that complements the dill perfectly. Fold them in gently so they distribute evenly. If you're feeling adventurous, you can leave them whole for texture, or chop them finely for a smoother sauce—both work well.
Finally, sprinkle in the 0.5 teaspoon salt and 0.25 teaspoon freshly ground black pepper. Taste the mixture now—this is your chance to adjust the seasoning before it's too late. You might find you need a tiny bit more salt or lemon juice to balance the flavors perfectly. Remember, you can always add more, but you can't take it out!
Mix Until Perfectly Smooth
Using your spatula, continue to fold and mix the sauce until it's completely smooth and homogeneous. You're looking for a creamy, uniform texture with no visible streaks of any ingredient. This might take a minute or two of gentle folding—don't rush it.
The sauce should be thick enough to cling to a spoon but still spreadable. If it's too thick, you can thin it slightly with a teaspoon or two of water or additional lemon juice. If it's too thin, you can let it sit at room temperature for 10-15 minutes to thicken up naturally. Once you're happy with the consistency, transfer the sauce to a serving bowl or airtight container.
Chill and Serve
For the best flavor and texture, let the tartar sauce chill in the refrigerator for at least 30 minutes before serving. This allows all the flavors to meld together beautifully. The sauce will keep well in the fridge for up to 5 days, making it perfect for meal prep.
When you're ready to serve, give it one final taste and adjust the seasoning if needed. This classic sauce pairs perfectly with fried fish, shrimp cocktails, or even as a dip for veggie sticks. The balance of creamy mayonnaise, tangy pickled onions, fresh dill, and briny capers makes it a crowd-pleaser every time.
Pro Tips For Making Frisch'S Tartar Sauce
- Drain Those Capers Properly: Frisch’s recipe calls for capers, but nobody likes biting into a mouthful of brine. Dump them in a fine-mesh strainer, rinse under cold water, then pat very dry with a paper towel—wet capers dilute the sauce faster than you’d think. (I learned this after serving a batch that tasted like a sad, watery cocktail.)
- Chop Dill Like You Mean It: Fresh dill is the star here, so don’t be lazy—snip the stems off and give the leaves a rough chop, not a delicate snip. The more surface area, the more flavor releases into the mayo. Pro move: Pulse the dill in a food processor for 2 seconds, then stir it in—it distributes evenly without turning the sauce into pesto.
- Mix In Stages, Don’t Dump: Adding all the pickled onions, lemon juice, and capers at once risks curdling the mayo. Start with half the mayo, stir in the wet ingredients, then slowly fold in the rest. If the sauce looks too thick, add a splash of cold water or more lemon juice—thin it gradually, not all at once.
- Use Room-Temp Mayo: Cold mayo from the fridge fights with the other ingredients, making the sauce split or taste flat. Let the mayo sit out for 30 minutes before mixing—it’ll emulsify better and blend smoothly with the tangy, briny components. (Yes, even if you’re impatient like me.)
Creative variations of frisch's tartar sauce
Spicy Cajun Twist
For a bold kick, I like to add 1 teaspoon Cajun seasoning (like Tony Chachere's) and ½ teaspoon hot sauce (like Crystal or Tabasco) to the classic recipe. The Cajun seasoning brings smoky paprika, garlic, and cayenne, while the hot sauce adds liquid heat.
I also swap ½ cup of the pickled onions for finely chopped jalapeños for extra fire. This version is perfect with blackened fish or spicy shrimp—just be sure to let it chill for 1 hour before serving so the flavors mellow slightly. 🌶️
Vegan Version
To make this sauce vegan, simply replace the mayonnaise with 1 cup vegan mayo—I recommend Just Mayo or Follow Your Heart for that classic tang.
The rest of the recipe stays the same, but I find the sauce benefits from an extra 1 tablespoon of lemon juice to brighten it up. This version works beautifully with vegan fish sticks or as a dip for sweet potato fries. Honestly, no one would guess it's vegan! 🌱
Herb-Infused Variations
Swap out the dill for other fresh herbs to create entirely different flavor profiles. For a Mediterranean twist, use ¼ cup chopped parsley and 2 tablespoons chopped chives instead of dill.
If you love basil, try ¼ cup chopped basil plus 1 tablespoon chopped tarragon—it pairs wonderfully with grilled salmon. I once made a version with ½ cup chopped cilantro and 1 teaspoon lime zest, which was perfect for tacos. 🌿
Sweet & Smoky
This might sound wild, but trust me—adding 1 teaspoon smoked paprika and 1 teaspoon honey (or maple syrup for vegan) creates a surprisingly delicious sweet-smoky tartar sauce. The honey balances the tang, while the smoked paprika adds depth.
I also like to include 1 tablespoon finely chopped roasted red peppers for extra richness. This version is fantastic with grilled chicken or as a dip for pretzel bites. It’s the kind of sauce that makes people ask, “What’s in this?” 💫
No-Onion Option
If you’re sensitive to onions or just don’t like them, skip the pickled onions entirely and replace them with 2 tablespoons finely chopped cornichons (French pickles) or 1 tablespoon chopped pickles. For extra tang, add 1 extra tablespoon of lemon juice and ½ teaspoon Dijon mustard to compensate.
This lighter version still delivers that classic tartar sauce flavor without the onion crunch. It’s a game-changer for those who avoid onions but still crave that tangy bite. 🧅
Nutrition facts
Frequently asked questions about Frisch's tartar sauce
Why does Frisch's tartar sauce have pickled onions instead of regular onions?
The pickled onions add that signature tangy crunch that sets this sauce apart. Regular onions would just add moisture and a milder flavor, while the pickled version brings acidity and texture. The vinegar in the pickling process also helps balance the richness of the mayo, creating that perfect creamy-tangy contrast.
Can I make this tartar sauce without fresh dill?
You can substitute with 1 tablespoon dried dill, but fresh dill gives the best flavor. If you're in a pinch, try 1 tablespoon chopped parsley or ½ teaspoon dill weed seasoning, though the flavor won't be identical. The fresh herb is what gives that iconic Frisch's taste, so if possible, don't skip it!
How do I fix tartar sauce that's too thick or too thin?
If it's too thick, stir in 1 teaspoon water or lemon juice at a time until smooth. For thin sauce, let it sit at room temperature for 10-15 minutes to thicken naturally. Never microwave it—this can cause separation. If it separates completely, whisk vigorously or mix with a fork until creamy again.
Is Frisch's tartar sauce gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free mayonnaise. Most standard mayo brands are gluten-free, but always check the label. The pickled onions, capers, and other ingredients typically don't contain gluten either. Just verify your specific brands for safety.
What's the best way to store leftover tartar sauce?
Transfer to an airtight container and refrigerate for up to 5 days. For longer storage, portion into small containers to prevent freezer burn. The sauce actually tastes better after sitting overnight as flavors meld. If it separates, just whisk before using. Never freeze it for more than 1 month as texture degrades.