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Quick tartare sauce — Fresh homemade recipe photo

Quick tartare sauce

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There is a specific kind of magic in the way bright acidity cuts through rich, fried food. I keep this jar on the fridge door because it saves my weeknight dinners when I’m craving something tangy but don’t want to hunt down pickles or capers. The secret isn’t just the mayo; it’s letting the minced shallot sit for ten minutes before mixing. That brief pause softens their sharp bite, leaving only a sweet, oniony depth that blends seamlessly into the creaminess.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Sauce
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Base
  • 1/2 cup mayonnaise full fat preferred for texture
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp shallot minced very fine
  • 1 tsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1 pinch white pepper

Method
 

  1. Place the minced shallot in a small bowl and let it sit for 5–10 minutes to mellow its harsh edge. This is crucial for a smooth flavor profile without raw onion bite.
  2. Add the mayonnaise, chopped dill, lemon juice, Dijon mustard, Worcestershire sauce, salt, and white pepper to the bowl with the shallots.
  3. Whisk vigorously until all ingredients are fully incorporated and the sauce is uniform in color.
  4. Taste and adjust seasoning if needed (add more lemon for brightness or salt for depth). Let it rest in the refrigerator for at least 15 minutes before serving to allow flavors to meld.

Nutrition

Calories: 120kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 2gCholesterol: 5mgSodium: 180mgPotassium: 30mgSugar: 1gVitamin A: 4IUVitamin C: 2mgCalcium: 2mg

Notes

I serve this with everything from crispy chicken tenders to leftover salmon cakes. It comes together in under five minutes, and unlike store-bought versions loaded with preservatives, you control exactly how much dill or lemon gets in there. It’s simple, honest condiment work that makes ordinary fish feel special.

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