A creamy, tangy tartar sauce is essential with fish — no matter how flavorful your preparation is. Many store-bought tartar sauces contain added sugar and unnecessary ingredients, so this simple Whole30-friendly tartar sauce lets the fresh flavors of dill, capers, and lemon shine without compromising your diet. It adds the perfect creamy, zesty finish to pan-seared, grilled, or baked fish, and it pairs beautifully with vegetables and seafood alike.
For a delicious pairing, try this sauce with Blackened Pan-Seared Salmon.
- 1/2 cup Homemade Mayo or Primal Kitchen Mayo
- 1 teaspoon whole grain mustard
- 2 tablespoons dill relish
- 1 tablespoon fresh dill, loosely packed, finely chopped
- 2 tablespoons capers, drained and roughly chopped if large
- 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
- 1/2 teaspoon Louisiana-style hot sauce (Crystal or similar), or to taste
- 1 clove garlic, minced or pressed
- Pinch of kosher salt and a pinch of black pepper, to taste
- Place all ingredients in a food processor or blender and pulse 3–4 times. The goal is a slightly textured sauce — not completely smooth — so pulse briefly until everything is combined but still has some bite from the capers and relish.
- Taste and adjust seasoning: add a bit more lemon for brightness, extra mustard for tang, or more hot sauce for heat. If you prefer a chunkier tartar, fold the ingredients together in a bowl instead of pulsing.
- Transfer the sauce to a jar or airtight container and refrigerate for at least 15 minutes to let flavors meld. Serve chilled alongside fish, roasted vegetables, or as a dip.
To keep this recipe Whole30-compliant, use a compliant mayonnaise such as homemade mayo or a certified brand without added sugars. If you don’t have dill relish, finely chop pickles and a small amount of fresh dill to replicate the texture and flavor. For a brighter sauce, add extra lemon juice; for a milder version, omit the hot sauce.
If you’d like a lower-sodium option, rinse the capers thoroughly or reduce their quantity. For a creamier texture without a processor, whisk the ingredients by hand, leaving the capers and relish slightly coarse for texture.
Store the tartar sauce in an airtight container in the refrigerator for up to 5 days. Stir before serving — the flavors often intensify after a day in the fridge.
This versatile sauce complements grilled or pan-seared fish, shrimp, crab cakes, roasted vegetables, and lettuce wraps. It’s also a great condiment for a paleo seafood plate or a Whole30-approved meal.