Vegan Tartar Sauce
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I make my vegan tartar sauce recipe with creamy vegan mayo, fresh dill, and chopped dill pickles for a tangy, briny condiment that tastes just like the kind you get served in a restaurant. Of course, mine does not contain any eggs or dairy. In just 10 minutes, I can stir together a sauce that is so smooth and flavorful. Perfect for dipping, spreading, or topping.
Tartar sauce is one of those condiments that has been around since the 19th century. And the fact that it has remained relatively unchanged and is still beloved says a lot. I love how the creamy base balances the tangy, sharp bite of pickles and capers, quite similar to my homemade vegan ranch dressing. This version keeps that classic tang while remaining fully plant-based.
I originally developed this recipe when trying to recreate a vegan fish and chips night at home. For me the tartar sauce was always my favorite part of the meal so I had to make a vegan version and share it here. I also have this sauce to thank for my kids’ willingness to eat anything containing pickles. A while back, my kid was going through a typical picky-eater phase and declared that pickles were the worst. I then asked why they like tartar sauce so much if they hate pickles. What followed was wide-eyed bewilderment, confusion, and eventually resignation to the fact that pickles are not so bad after all. A win is a win. Ha!
👩🏽🍳 Why I Love This Recipe
I love this recipe as it proves that simple ingredients can create a bold flavor. A sauce so simple, yet featured on the menu of many top restaurants. Tartar sauce has earned its place in the condiment hall of fame. Vegan mayo gives it a creamy, rich base, while the dill and lemon juice liven everything up. Freshly chopped dill pickles and capers, and some texture, elevate the tanginess.
The balance works because each component plays a crucial role. The mayo provides the smoothness, lemon adds tart acidity, dill contributes an earthy freshness, while the pickles pack the subtle crunch. Letting the sauce rest in the fridge intensifies the flavor and melds everything together.
For me, this is a staple sauce in our household. There is rarely a time when it’s not in my fridge. But there was once a time when it was absent, and it was almost a catastrophe. I was away traveling, and my husband was left to make dinner for the kids. I received a somewhat panicked call from him and I immediately thought of the worst-case scenario. Never would I have guessed that it was a tartar sauce emergency. Once I had contained my laughter, I talked him through how to make it, and he was very much impressed with himself. Oh, and the kids loved it too!
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🥘 Ingredients
For this recipe, we stick to the basics and keep this sauce as close to the original as possible.
Vegan mayonnaise: This is the foundation of my sauce.
Fresh lemon juice: I use lemon juice to cut through the richness, without detracting from the overall flavor.
Salt and black pepper: I use these simple seasonings to enhance and not overshadow the flavors.
Fresh dill: This is key to my recipe, as it provides the distinctive herby flavor of a classic tartar sauce.
Capers: I add these for a briny, slightly salty depth.
Dill pickles: I use these for the crunch, tang, and subtle sweetness.
🔪 How To Make
This sauce comes together in literal minutes, but is sure to leave a lasting impression.
Prepare the ingredients: I finely chop the dill pickles and capers, and mince the fresh dill.
Combine ingredients: In a bowl, I combine my vegan mayo, lemon juice, salt, pepper, dill, capers, and pickles. I whisk everything together until combined.
Adjust consistency: If the sauce is too thick, I add a teaspoon of water at a time until it reaches my desired consistency.
Season to taste and rest before serving: I cover and refrigerate for at least one hour before serving to allow the flavors to develop.
💭 Expert Tips
My #1 Secret Tip for this vegan tartar sauce recipe is to let it rest! I have found that the flavor improves significantly after chilling. I always refrigerate it for at least 1 hour before serving. But if I am truly organized, I make it the night before. This gives the dill and pickle ample time to infuse the mayo base.
Other Tips To Keep In Mind:
- Make it smoother: If you do not like the chunkier texture, you can place it in a food processor and blend it to your desired texture. My kids like their sauce smooth.
- Use fresh dill: I will always advocate for fresh dill, as it is unbeatable for this recipe. However, if you cannot find fresh dill, freeze-dried is your next best option.
- Be careful when thinning: I always add my water a trickle at a time to keep control of the thickness. A too-thin tartar sauce is harder to correct.
- Choose quality mayo: There are a lot of great vegan mayo options in the store, but I always prefer to make my own vegan mayo.
📖 Variations
I have made several variations using this sauce as a base. Once tweaked, it is not a true tartar sauce, but these all taste amazing and are worth a try.
Spicy tartar: I add 1-2 teaspoons of finely chopped jalapeno for a bit of heat. This sauce is great with nacho chips.
Mustard blend: When I want extra tang and depth, I stir in ½ teaspoon of good-quality dijon mustard.
Extra herby: For a more complex and savory flavor profile, I add in chopped fresh parsley, chives, or tarragon.
🍽 Serving Suggestions
This sauce is incredibly versatile and goes beyond fish dishes, which is great news for us vegans. I have found that they pair especially well with battered or crumbed dishes. Whenever I make my eggplant fries, I make sure there is enough tartar sauce for dipping. I even spooned a bit on top of my vegetable au gratin, and I was pleasantly surprised at how delicious it was.
I love making roasted tandoori cauliflower as a side to any curry dish. My kids usually handle the heat quite well. But about a month ago, my kid started claiming that the cauliflower was just too hot. I thought it was just fussiness, but oh no, it was just an excuse to top it with some tartar sauce! I tried a bit, and the fusion of the flavors was refreshing. It even inspired me to try it with my air fryer mozzarella sticks.
🧊 Storing And ♨️ Reheating
Refrigeration: I store this sauce in an airtight container in the refrigerator for up to five days and stir it before serving.
Freezing: While it can technically be frozen in small portions, iIdo not recommend it. The texture is likely to separate after thawing.
Thawing: If frozen, thaw overnight in the fridge and whisk well before serving. Never apply heat to the sauce.
❓Recipe FAQs
What makes tartar sauce different from plain mayonnaise?
Mayonnaise is simply a creamy base made from oil and an emulsifier. And while you do get variations of mayo, such as tangy, sweet, or extra creamy, it lacks the acidity, tartness, and briny quality of tartar sauce. Tartar sauce is one of those sauces that has all the flavors in one.
Is traditional tartar sauce vegan?
Traditional tartar sauce is made from traditional mayonaise which contains egg, making it unsuitable for vegans. Many commercial mayos also contain some kind of dairy additive, which further adds totheirs unsuitability.
How do I keep my tartar sauce from tasting too sour?
If it is too sour, you may have used too much lemon juice or used pickles that are more sour than sweet. Select your pickles carefully and add lemon juice a bit at a time. If it is too sour, add a teaspoon of mayo until it is at your preferred taste.
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🎥 Watch How to Make It
Vegan Tartar Sauce
I make my vegan tartar sauce recipe with creamy vegan mayo, fresh dill, and chopped dill pickles for a tangy, briny condiment that tastes just like the kind you get served in a restaurant. Of course, mine does not contain any eggs or dairy. In just 10 minutes, I can stir together a sauce that is so smooth and flavorful. Perfect for dipping, spreading, or topping.
Servings: 10
Calories: 144kcal
Ingredients
- 1 cup vegan mayonnaise
- ½ lemon, juiced
- salt & pepper to taste
- 2 tbsp chopped fresh dill
- 1 tbsp chopped capers
- ¼ cup finely chopped dill pickles
Instructions
- Add all ingredients into a mixing bowl, mix until well combined.
- Adjust the thickness by adding a little water until desired consistency is obtained.
- Adjust seasoning to taste.
- Allow the sauce to sit, covered, in the fridge for at least an hour before serving to enhance the flavors.
- Store in an airtight container in the fridge for up to 6 days.
Notes
- My #1 Secret Tip for this vegan tartar sauce recipe is to let it rest! I have found that the flavor improves significantly after chilling. I always refrigerate it for at least 1 hour before serving. But if I am truly organized, I make it the night before. This gives the dill and pickle ample time to infuse the mayo base.
- Make it smoother: If you do not like the chunkier texture, you can place it in a food processor and blend it to your desired texture. My kids like their sauce smooth.
- Use fresh dill: I will always advocate for fresh dill, as it is unbeatable for this recipe. However, if you cannot find fresh dill, freeze-dried is your next best option.
- Be careful when thinning: I always add my water a trickle at a time to keep control of the thickness. A too-thin tartar sauce is harder to correct.
- Choose quality mayo: There are a lot of great vegan mayo options in the store, but I always prefer to make my own vegan mayo.
Nutrition
Serving: 2tbsp | Calories: 144kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 159mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g
I am glad I found a tartar sauce that is purely vegan. Perfect to serve with my vegan fish n chips dish.
Totally! This would go great with vegan fish & chips! Enjoy!
I love a good tartar sauce, and I am so glad that you shared this recipe! I am definitely going to give it a go this weekend, thank you so much for sharing 🙂
I’m sure you’ll love this recipe Cathleen!
I made this recipe for some cod I cooked last night. It was perfect. Creamy with just the right hint of dill flavor.
Aw yay! Thanks Holly!
Worked great, was a nice option to make for guests coming over. Thanks.
So happy to hear that Justine!
That looks delicious. I can’t wait to give it a try. Looks creamy and perfectly spiced. Yum!
It is super creamy and delicious! Enjoy!
What a great recipe! It was so easy to make and just delicious!
Aw yay! So happy to hear that Danielle!
I love tartare sauce and this is a delicious vegan version, perfect for my daughter!
Yes!! I can’t wait for you both to try it!
Sounds like a perfect treat for the game-day, and looks delicious too.
Thanks so much Savita! Enjoy!