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Tartare sauce dripping off a small spoon into a glass bowl.

Easy Tartare Sauce

  • Author: Kate Alexandra
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Diet: Vegan


This fresh, zingy, ultra-creamy tartare sauce recipe is all you need to elevate any seafood dish. It’s SUPER easy, uses ingredients you probably already have, and takes just 5 minutes. Just chop, mix and you’re done!


Units Scale
  • 1 cup aioli (try my easy egg-free vegan aioli, or use mayo)
  • 2 tablespoons chopped capers
  • 4 pickles, finely chopped
  • 2 garlic cloves, crushed
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1/3 cup flat-leaf parsley leaves, chopped
  • 1/2 teaspoon salt


  1. Make the tartare sauce. Add all the ingredients into a small mixing bowl, and mix well with a fork to combine into a thick, creamy sauce. And that’s it!


INGREDIENT NOTES: Because we’re using lemon zest and juice, try to use a fresh lemon, rather than bottled if you can. The flavour is so much better and then lemon zest is really crucial to the flavour. Pickles = gherkins in the UK/AU/NZ.

SUBSTITUTIONS: If you don’t like capers, use more gherkins, and if you don’t like gherkins, use more capers! You can use mayo instead of aioli if you like.

STORAGE INSTRUCTIONS: The tartare sauce will keep well for 5 days, stored in the fridge in an airtight container.

SERVING SUGGESTIONS: Tartare sauce is traditionally enjoyed with fish – those zesty, zingy flavours pair with it perfectly. You could also use it as a topper for loaded bowls (it’s great with these salmon sushi bowls), as a dipping sauce for crispy oven fries, loaded wedges or roast potatoes

  • Prep Time: 5
  • Category: sauces
  • Method: no cook
  • Cuisine: american


  • Serving Size: 1 tablespoon

Keywords: tartar sauce, creamy tartare sauce