Sauces & Condiments
This copycat Frisch’s tartar sauce recipe delivers the same ultra-creamy, tangy perfection you know from the restaurant—just with a few simple ingredients and precise technique. The secret lies in balancing mayonnaise with fresh dill, lemon juice, and finely chopped pickles for that signature chunky texture.
I've tested this recipe dozens of times to ensure it matches the restaurant version in both flavor and consistency.
The key to professional results is using high-quality mayonnaise as the base and properly chopping the pickles and capers for even distribution. Fresh dill adds the bright, herby aroma that defines tartar sauce, while lemon juice cuts through the richness for a balanced bite.
This recipe comes together in just 10 minutes, with an optional 30-minute chilling period to let the flavors meld.
What you'll end up with is a velvety, slightly thick sauce with visible flecks of dill and pickle—creamy enough to coat fish perfectly but still with enough body to hold its shape.
The tangy, briny notes shine through while maintaining that signature Frisch's flavor profile. This is the sauce that transforms simple fried fish into a restaurant-worthy meal.
Use it immediately on fish, fries, or sandwiches, or store it in the refrigerator for up to 5 days. For extra depth, consider adding a pinch of Old Bay seasoning or a dash of hot sauce for personalized variations. Here's everything you need to make it exactly right.
Ingredients for copycat frisch's tartar sauce
Eight simple ingredients transform into that signature Frisch's tartar sauce texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | 1 cup | High-quality, full-fat preferred |
| Fresh Dill Weeds 🌿 | ⅓ cup | Finely chopped, stems removed |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, no pulp |
| Dill Pickle Relish 🥒 | 2 tbsp | Finely chopped, seeds removed |
| Capers 🍅 | 1 tbsp | Chopped, drained well |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Ice Water 💧 | 1 tbsp | For thinning if needed |
The mayonnaise is non-negotiable—Duke's or Hellmann's deliver the restaurant-style richness. Fresh dill is essential; dried simply won't cut it. I buy the baby dill from the grocery store's produce section—it's more tender and packs better flavor. The pickles? Giant brand dill pickles work perfectly when chopped fine. For capers, imported nonpareils from Penzeys add that signature briny punch. If you can't find them, regular capers chopped fine will suffice, but you'll miss that authentic depth.
No fresh dill? Dried dill at one-quarter the amount works in a pinch, but texture suffers. Substitute pickle relish with finely chopped dill pickle slices—just drain them well. Capers missing? Extra lemon juice plus a pinch of Old Bay mimics the briny tang. The sauce should be thick but spreadable—if it's too stiff, add ice water one teaspoon at a time. For extra tang, add an additional tablespoon of lemon juice. If you want heat, a dash of hot sauce or pinch of cayenne elevates it perfectly.
This sauce keeps beautifully in an airtight container for 5 days in the fridge. For best texture, let it sit at room temperature for 15 minutes before serving. Freezing isn't recommended as it alters the consistency. I always make a double batch—one for immediate use, one to store. The flavor actually improves after 24 hours as the ingredients meld. For serving, use a spoon to create those signature dollops on fish, fries, or sandwiches.
Why You'll Love This Recipe
- Four-Ingredient Magic: I swear by this recipe because it’s that simple—just mayo, fresh dill, a squeeze of lemon, and those little capers and relish jars I already own. No fancy techniques, no waiting for anything to simmer or reduce. Honestly, I’ve made this while microwaving leftovers.
- Tangy Crunch Alert: That bright lemon cut through the richness of the mayo, while the capers and dill pickle relish add a briny, crunchy punch. It’s not just tart—it’s layered, like the real deal but with way more flavor. My picky husband licks the bowl clean. (Yes, even on a Tuesday night.)
- Works Everywhere: This sauce is my secret weapon for fish tacos, chicken tenders, or even as a dip for veggies. I keep a jar in the fridge for last-minute potlucks or lazy weeknight dinners. Between us, it’s the only sauce I bring to BBQs because it’s foolproof and universally loved.
- Zero Waste, Maximum Payoff: A little goes a long way—this batch stretches for days, and I’ve never thrown any out. The ingredients are cheap (especially if you buy relish and capers in bulk), and it’s one of those recipes where you’ll always have everything on hand. Took me three tries to get the lemon-to-dill ratio right, but now it’s my go-to.
Step-by-step instructions for copycat Frisch's tartar sauce
This recipe delivers the signature Frisch's flavor with a perfectly balanced blend of creamy mayonnaise and bright, fresh herbs.
Combine the Base Ingredients
In a medium mixing bowl, add the 1 cup mayonnaise and 0.33 cup finely chopped fresh dill weeds. Use a rubber spatula to gently fold these together until fully incorporated. I like to start with just these two ingredients first—they form the creamy foundation of the sauce. The dill should be evenly distributed throughout the mayonnaise without any visible clumps.
Next, stir in the 2 tablespoons lemon juice and 2 tablespoons dill pickle relish. The lemon juice adds that signature tangy brightness that sets Frisch's tartar sauce apart, while the pickle relish contributes a subtle sweetness and texture. Mix well until all ingredients are completely combined, scraping down the sides of the bowl as needed to ensure even distribution.
Incorporate the Briny Elements
Add the 1 tablespoon chopped capers and 0.5 teaspoon kosher salt to the bowl. The capers bring a salty, briny depth that's essential to the authentic Frisch's flavor. Stir these in thoroughly, breaking up any caper clusters with your spatula. The sauce should begin to take on a more complex, layered taste as these ingredients meld with the mayonnaise and dill.
Finish by adding the 0.25 teaspoon black pepper. Freshly ground pepper works best here—it adds a subtle heat that balances the richness of the mayonnaise. Give the mixture one final stir to ensure everything is evenly distributed. At this point, the sauce should look uniformly creamy with small flecks of dill, capers, and pickle relish throughout.
Adjust Consistency and Taste
Taste the sauce and adjust the seasoning if needed. You may need a bit more salt or lemon juice to achieve that perfect balance of tangy, creamy, and briny flavors. The sauce should be bright and vibrant, not overly sweet or bland. If it's too thick, add 1 tablespoon ice water one teaspoon at a time, stirring gently after each addition until you reach your desired consistency.
For the Frisch's signature texture, the sauce should be thick enough to cling to fish or chips without being gluey. If it's too thin, let it sit at room temperature for 5-10 minutes—the mayonnaise will naturally thicken slightly. Once you've achieved the perfect balance of flavor and texture, transfer the sauce to a clean jar or container and refrigerate for at least 1 hour before serving to let the flavors fully meld.
Final Adjustments and Serving
Before serving, give the sauce one final taste. Sometimes flavors develop differently after chilling, so this is your chance to make any last-minute adjustments. The sauce should now have that signature Frisch's combination of creamy, tangy, and briny notes with a fresh dill finish. The texture should be smooth yet slightly textured from the capers and pickle relish.
Serve immediately with golden fries, crispy fish and chips, or as a dip for fresh vegetables. The sauce should be served chilled to maintain its creamy consistency and enhance its refreshing flavors. For best results, use within 3-4 days of making it, though I often find it gets better as it sits overnight as the flavors continue to develop.
Pro Tips For Making Copycat Frisch'S Tartar Sauce
- STRAIN THE RELISH: Frisch’s sauce has that signature smoothness because their pickle relish is strained—no chunks. Use a fine-mesh sieve or cheesecloth to press out the liquid from 2 tablespoons of relish (discard the solids). This isn’t just about texture; it’s what keeps the sauce from tasting like a pickle dump. I learned this the hard way after making a batch that looked like it was hiding a surprise in every bite.
- CHOP DILL LIKE IT’S 1985: Fresh dill needs to be finely minced—think confetti, not confetti with ambition. Use the tip of your knife to press down on the pile and chop in small batches. If you’re lazy (like me), pulse it in a food processor, but don’t overdo it—you want flecks, not dill dust. Over-chopping turns the sauce bitter, and no one wants that.
- MEASURE CAPERS BY THE PINCH: The recipe might call for “a few capers,” but that’s code for exactly 1 teaspoon—no more, no less. Too many and it’s a briny punch; too few and you’re missing the tangy kick. Rinse them first in a strainer to remove excess salt, then pat dry. Wet capers dilute the sauce faster than you’d think.
- LET THE SAUCE BREATHE: Mix everything together, then walk away for 10 minutes. Stirring it immediately just aerates the mayo and makes it separate later. The lemon juice and capers need time to mellow into the mayo, not fight it. I was skeptical until I tried it—now I make this a habit for any mayo-based sauce. Patience here guarantees a sauce that stays creamy, not curdled.
Best sauces and condiments for this dish
Classic Tartar Sauce Pairings
This ultra-creamy tartar sauce shines brightest with golden fried fish fillets, particularly cod or tilapia, where its tangy brightness cuts through the crispy exterior. I always serve it with Crinkle-cut fries—the sauce clings perfectly to each fry, creating that iconic Frisch's experience.
For a lighter option, pair it with steamed asparagus spears or cucumber slices for a refreshing contrast. 🍽️
Spicy Kick Variations
For heat lovers, add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Cholula) to the base recipe. I also like mixing in 1 teaspoon finely chopped jalapeño for a fresh, spicy dimension.
If you prefer smoky heat, swap the jalapeño for ½ teaspoon smoked paprika—it adds depth without overpowering the dill and lemon. Always taste before serving to balance the heat with the creamy base.
Herb-Infused Twists
Swap out some dill for 1 tablespoon finely chopped chives or 1 teaspoon snipped chervil for a more complex herb profile. I’ve also had success with 1 teaspoon chopped tarragon, which adds a slightly anise-like note that pairs beautifully with the lemon.
For a Mediterranean twist, add 1 teaspoon chopped parsley alongside the dill—it brightens the flavor without altering the signature taste.
Sweet and Tangy Adaptations
Add 1 teaspoon honey or maple syrup to the lemon juice for a subtle sweetness that balances the tang. I’ve also experimented with ½ teaspoon grated ginger in the base for a fresh, zesty kick.
For a fruity variation, stir in 1 tablespoon finely chopped cornichons (tiny pickles) or 1 teaspoon maraschino cherry juice—both add a sweet-tart contrast that’s unexpected but delicious. 🍯
Global Tartar Sauce Inspirations
For a French-inspired version, replace the capers with 1 teaspoon chopped cornichons and add ½ teaspoon Dijon mustard to the mayonnaise base. In Spanish-style, swap the dill for 1 tablespoon chopped parsley and add ½ teaspoon smoked paprika.
Each variation keeps the creamy texture while introducing bold regional flavors—perfect for experimenting without straying too far from the classic.
Storage and Texture Tips
Store leftovers in an airtight container in the fridge for up to 5 days, but I recommend making a fresh batch for the best texture. If the sauce thickens after chilling, stir in 1 teaspoon ice water to restore creaminess.
For serving, use a spoon to create dollops—this not only looks restaurant-worthy but also ensures each bite gets the perfect balance of sauce and food. 💫
Nutrition facts
Frequently asked questions
Can I make this tartar sauce without fresh dill?
You can substitute 1 tablespoon dried dill for the ⅓ cup fresh dill, but the texture and flavor won't be as vibrant. Fresh dill is essential for that signature Frisch's brightness. If you're out of fresh dill, try using 1 tablespoon finely chopped chives or 1 teaspoon snipped chervil for a milder but still fresh herb note.
Why does my tartar sauce taste too salty?
This usually happens when the pickles or capers are extra briny. Try adding 1 teaspoon lemon juice or 1 tablespoon ice water to balance the saltiness. If the sauce is still too salty, mix in ½ teaspoon sugar or 1 teaspoon honey to cut through the salt. Always taste as you go!
How do I adjust the consistency if it's too thick or too thin?
If your sauce is too thick, add ice water one teaspoon at a time until it reaches a smooth, spreadable consistency. For a thicker sauce, let it sit at room temperature for 5-10 minutes—the mayonnaise will naturally firm up. If it's too thin, refrigerate for 30 minutes to help it thicken slightly.
Can I make this tartar sauce ahead of time?
This sauce actually tastes better after 24 hours as the flavors meld. Store it in an airtight container in the fridge for up to 5 days. Give it a good stir before serving, and adjust seasoning if needed. For best texture, let it sit at room temperature for 15 minutes before serving.
What's the best way to serve this tartar sauce?
Use a spoon to create dollops on golden fries, fried fish fillets, or crispy chicken tenders. It also pairs perfectly with vegetable platters, seafood salads, or even as a dip for pretzel bites. The key is serving it chilled for that signature creamy texture.