Okay, I’m not even gonna lie — I’ve always been a sauce girl, and Long John Silver’s tartar sauce? That’s the one I always dipped everything in. Fish, hush puppies, fries… sometimes just a spoon (don’t judge me). It was always that perfect mix of creamy, tangy, and just sweet enough to balance out the salty crunch of fried seafood.
One night I was making some crispy fish fillets at home and thought, you know what’s missing? That sauce. Without it, the fish felt incomplete. I pulled a few pantry staples from the fridge, did some quick mixing and tweaking, and this version came together. And honestly? It tastes just like the original. It’s super simple, uses no weird ingredients, and is even better because it’s fresh. Now I don’t make fried fish without it — and my family has started asking me to keep a jar of it in the fridge at all times.
Why You’ll Love This Recipe
This copycat Long John Silver’s tartar sauce brings all the creamy, tangy flavor you remember — but made fresh at home with just a few ingredients. It’s rich without being too heavy, has the perfect balance of pickle, onion, and lemon, and pairs beautifully with fried fish, shrimp, or even roasted veggies.
It comes together in five minutes, keeps well in the fridge, and makes your homemade seafood feel like takeout in the best way. Once you taste it, you’ll want to keep a jar in the fridge at all times.
What You’ll Need
Base ingredients:
- 1 cup real mayonnaise (Duke’s or Hellmann’s recommended)
- ¼ cup sweet pickle relish
- 1 tablespoon finely minced onion
- 1 tablespoon lemon juice (fresh or bottled)
- ½ tablespoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Optional add-ins (adjust to taste):
- ¼ teaspoon garlic powder
- 1 teaspoon dill relish or chopped dill pickles
- Dash of hot sauce for a slight kick
- Chopped parsley or chives for garnish
Pro Tips
- Use high-quality mayo — it makes or breaks the flavor. Avoid miracle whip or low-fat versions.
- Chop the onion super fine — you want it to blend in smoothly without chunky bites.
- Chill before serving — give it at least 30 minutes in the fridge to let the flavors meld.
- Taste and tweak — tartar sauce is all about balance. Add more lemon or sugar depending on your preference.
- Make a double batch — it goes fast and keeps well in the fridge.
Tools You’ll Need
- Mixing bowl
- Spoon or whisk
- Measuring cups and spoons
- Small storage container or jar
- Cutting board and knife (for onion and optional garnishes)
Substitutions & Variations
- Mayo: Swap with vegan mayo for a plant-based version
- Relish: Use dill relish instead of sweet for a tangier sauce
- Onion: Try grated shallot or even onion powder if you want a smoother texture
- Sugar-free: Skip the sugar or use a sugar substitute for a low-sugar version
- Spicy: Add a pinch of cayenne, a splash of hot sauce, or some diced jalapeños
Make Ahead Tips
This tartar sauce is ideal for making ahead — in fact, it tastes even better after a few hours in the fridge.
Make it up to 4–5 days in advance and store it in an airtight jar or container. Just give it a stir before serving, as it might separate slightly as it sits.
Instructions
1. Combine the Base Ingredients
In a medium-sized bowl, mix together the mayonnaise, sweet pickle relish, finely minced onion, lemon juice, sugar, salt, and pepper.
2. Mix Until Smooth
Use a spoon or whisk to combine everything until smooth and evenly mixed. Taste and adjust seasoning — add more sugar for sweetness, more lemon juice for tang, or a pinch more salt if needed.
3. Chill
Transfer to a sealed container and refrigerate for at least 30 minutes. This helps the flavors blend and mellow out.
4. Serve
Stir the tartar sauce before serving and garnish with a little chopped parsley or chives if you like. Serve cold with fried or baked fish, shrimp, or your favorite seafood dishes.
Serving Suggestions
- With crispy fish fillets or fish sticks
- As a dip for hush puppies, fries, or onion rings
- Spread on fish sandwiches or burgers
- Drizzle over grilled or baked salmon
- Great with fried shrimp, crab cakes, or clam strips
Leftovers & Storage
Store leftover tartar sauce in an airtight container or jar in the refrigerator. It stays fresh for up to 5–7 days.
Avoid freezing — the mayo base can separate and become watery once thawed.
If the sauce separates slightly in the fridge, just give it a good stir before serving.
Nutrition & Benefits
This homemade version of tartar sauce skips the preservatives and weird stabilizers you’ll find in the store-bought kind. You get full control of the ingredients — including sugar, salt, and mayo type — so it’s easy to adjust based on your dietary needs.
Mayonnaise offers healthy fats, and you can always lighten it up by using avocado oil mayo or adding some plain Greek yogurt for tang and protein. Plus, when paired with oven-baked fish or veggies, it turns a simple meal into something craveable and satisfying.
Recipe FAQ
1. Can I use dill relish instead of sweet?
Yes! Dill relish gives a tangier, less sweet flavor — great if you like a more savory tartar sauce.
2. How long does homemade tartar sauce last?
Up to 7 days in the fridge in a sealed container.
3. Can I use onion powder instead of fresh onion?
You can — start with ¼ teaspoon and adjust to taste for a smoother texture.
4. What’s the best mayo to use?
A full-fat mayo like Duke’s or Hellmann’s gives the most authentic texture and flavor.
5. Is this tartar sauce gluten-free?
Yes — just double-check your mayo and relish labels to be sure. Most are naturally gluten-free.
The Final Dip
There’s something so satisfying about nailing a copycat sauce recipe — especially one as nostalgic as Long John Silver’s tartar sauce. This version is fresh, tangy, and totally scoopable, whether you’re dipping crispy fish or sneaking a spoonful straight from the fridge (again… no judgment). It’s one of those simple little things that takes a homemade seafood dinner from good to wow, we need to do this again.