Name: Homemade tartar sauce (quick, better than store-bought)
Yield: 8 servings
Cuisine: American
Ingredients: 180 g mayonnaise; 120 g plain yogurt (preferably thick, for a lighter, fresher taste); 80 g pickled cucumbers (finely chopped or grated); 15 g full‑fat mustard (approx. 1 heaped teaspoon); 10 g onion (or spring onion, optional – finely chopped); 10 ml pickle brine (to taste, optional); 2 g soli; 1 g pepper; optional:; 5 g sugar (a pinch to balance if the pickles are very sour); 5 g fresh chives (for freshness)

Homemade tartar sauce (quick, better than store-bought)

Homemade tartar is one of those things where you quickly realize store-bought just isn’t the same. A few minutes and a few common ingredients are enough to make a creamy, fresh tartar that tastes "clean" – no artificial aftertaste, no overpowering acidity. You can tweak it exactly how you like: more pickles, more mustard, milder or sharper. It goes well with fried cheese, fish, fries and schnitzels – and if you let it rest for a while, it gets even better.

⏱ 10 min● easy♨ 8 servings

Step by step

Instructions

0 z 5

1Step 1Chop the pickles very finely (or coarsely grate them). If they release a lot of juice, squeeze them lightly – the tartar sauce won’t be watery and will be nicely thick, so it’s also good for sandwiches or burgers.
2Step 2Put the mayonnaise and plain yogurt in a bowl. Stir until smooth. Add the mustard and stir again – the base will already taste “tartary,” but it still needs the pickles.
3Step 3Add the pickles and, if desired, finely chopped onion. Onion is optional, but it adds a bit of zest, especially when serving the tartar with fish or fries.
4Step 4Taste and adjust: salt, pepper, and possibly a few drops of pickle brine. Add the brine little by little — the tartar sauce can quickly become too acidic. If that happens, a teaspoon of mayonnaise or a pinch of sugar will round out the acidity.
5Step 5Ideally let the finished tartar sit in the fridge for at least 20–30 minutes. The flavors will meld and the tartar will taste much more “ready.” Serve it with fries, fish, or fried airfryer snacks — it goes great with /rybi-prsty-z-file-v-troube-domaci-fish-sticks/ or homemade fries.

Kitchen tip

If you want tartar sauce that's truly “better than store-bought,” don't make it from mayonnaise alone. The mayo + thick yogurt combo is ideal: it stays creamy without being heavy and tastes fresh. Always chop the pickles very finely or squeeze them lightly – it's the difference between a thick tartar and a watery sauce.

Customize this recipe

Variants and alternatives

Extra garlicky: add 1 small garlic clove (careful not to overpower the flavor). No yogurt: use only mayonnaise – it'll be richer and more "bistro-style." Fit version: use more yogurt and less mayo (e.g. 120 g mayo + 180 g yogurt). Herby: stir in chives or dill – great especially with fish.

Approximate per serving

Nutritional values

Energie170 kcalProteins2 gSacharidy3 gTuky16 g

Homemade tartar sauce (quick, better than store-bought)

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Řecké kuře s citronem, bramborami a olivami z jednoho pekáče

Kuřecí shawarma miska s rýží, zeleninou a česnekovým jogurtem

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Write a comment Cancel reply

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