Tartar Sauce price list
Last updated Monday, 19 Oct 2026
Tartar Sauce
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Last updated Monday, 19 Oct 2026
Have you ever wondered why a dollop of tartar sauce can turn ordinary fish into something memorable? It’s the little things — zesty acid, crunchy pickles, and creamy mayonnaise — that lift flavors and bridge textures. Whether you’re grilling cod, frying shrimp, or building a crispy fish sandwich, tartar sauce is the culinary handshake that says “this is ready.” In this guide I’ll walk you through choosing the best store-bought options, making homemade jars that outshine brand names, and finding smart deals so you don’t overpay for flavor.
Tartar sauce is a mayonnaise-based condiment traditionally studded with small crunchy bits like pickles, capers, and sometimes herbs. It traces roots back to European cuisine and became a staple accompaniment to fried or grilled seafood. Think of it as a savory, tangy cream that adds brightness and a little crunch — like sunshine in a spoon.
A classic jar usually contains about 1 cup of mayonnaise, 2 to 3 tablespoons of chopped pickles or relish, 1 to 2 tablespoons of lemon juice, a tablespoon of capers if you like brininess, and a teaspoon of mustard for depth. Herbs like dill or parsley are optional but delightful. The balance is what matters — creamy, acidic, and textured.
Commercial tartar sauces aim for shelf stability and consistency. They often include stabilizers and sugar to keep texture and flavor uniform. Homemade versions let you control the tang, salt, and crunch. Want it punchier? Add more capers or Dijon. Prefer it milder? Tone down the lemon. Homemade also lets you tweak calories and salt — handy if you’re watching intake.
Yes, tartar sauce is the classic partner for fried fish, but its uses run deeper. It layers well into sandwiches, acts as a bright dip for fries or onion rings, and can even be swirled into potato salads to replace plain mayo for a flavor upgrade. Think of it as a versatile sidekick: it helps main dishes sing without stealing the show.
Fried cod, haddock, fish fingers, shrimp, crab cakes, and calamari all benefit from a spoonful of tartar sauce. For delicate white fish, use a lighter-handed tartar with more lemon; for richer, breaded fish, a robust version with extra pickles and capers holds its own.
Use tartar sauce on a hot dog, slather it on a lobster roll, or spread it on a burger for a tangy twist. It’s especially great with grilled vegetables and roasted potatoes when you want a creamy, acidic counterpoint to charred flavors.
When you don’t have time to make your own, there are some reliably tasty jarred options. Big-name brands often deliver consistent texture and flavor, while supermarket premium ranges can offer artisan twists with extra herbs or less sugar. Look for labels that list ingredients you recognize: mayonnaise, chopped pickles, lemon juice, capers, and herbs — and watch the sodium if you’re sensitive.
Compare price per ounce instead of jar price when hunting deals. If a 12-ounce jar is cheaper per ounce than a 9-ounce jar, that’s usually the smarter buy unless you’ll waste leftovers. Also check for sugars, artificial preservatives, and the type of oil used in the mayonnaise base — olive oil or sunflower oil can subtly change flavor and mouthfeel.
Deals aren’t just about the lowest sticker price; they’re about value. Buy a larger jar if you use it often, or choose multipack deals when you’re feeding a crowd. Keep an eye on seasonal promotions around summer when seafood feasts and barbecues spike demand. Finally, subscribe-and-save options on grocery sites or membership club bulk buys can lower the per-ounce cost significantly.
Making tartar sauce at home takes about five minutes and costs less than a premium jar — plus it tastes fresher. Here are two easy recipes you can tweak to fit your palate. Remember to use measurements in imperial units so the ratios remain friendly in everyday kitchens.
Mix 1 cup of mayonnaise with 2 tablespoons of finely chopped dill pickles or relish, 2 tablespoons of capers (chopped), 1 tablespoon of fresh lemon juice, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. Stir thoroughly and let it sit for at least 10 minutes so the flavors meld. This yields about 1 1/4 cups, perfect for a family meal.
For a garlic-forward twist, combine 1 cup of mayonnaise with 1 tablespoon of lemon juice, 1 clove of minced garlic, 2 tablespoons of finely chopped parsley, 1 tablespoon of chopped capers, and 2 tablespoons of diced cornichons. This version plays well with grilled fish and adds a garlicky oomph when you want to impress guests.
Store-bought, unopened jars typically last until the printed best-before date when kept in a cool pantry. Once opened, keep tartar sauce refrigerated and use within 2 to 3 weeks for best quality. Homemade versions last about 1 week in the fridge because they lack commercial preservatives. Always use a clean utensil when scooping to prevent contamination.
Freezing mayonnaise-based sauces isn’t recommended because the emulsion can break, leading to a separated texture when thawed. If you must freeze, expect a grainier consistency; re-whipping can help but won’t fully restore the original creaminess.
A typical tablespoon of tartar sauce ranges from about 60 to 100 calories, depending on the fat content of the mayonnaise and added sugar. If you’re counting calories, use a tablespoon as your serving measure. Swapping in light mayonnaise or a yogurt base can reduce calories, but will change flavor and texture.
Tartar sauce almost always contains mayonnaise, which uses eggs. If you’re allergic to eggs or following a vegan diet, look for vegan mayonnaise or make a vegan tartar using 1 cup of vegan mayo or mashed silken tofu as the base, then add pickles, lemon juice, and capers. Gluten-free options are common — most tartar sauces are naturally gluten-free but always check labels for hidden thickeners or flavorings.
Not a fan of capers? Swap them for finely chopped cornichons or green olives. Want more heat? Stir in 1 teaspoon of hot sauce or 1 tablespoon of finely chopped jalapeño. Craving more herbiness? Add 1 tablespoon of chopped dill and 1 tablespoon of chopped parsley. Treat tartar sauce like a canvas where small additions create big results.
Deals show up in different places: weekly supermarket flyers, online grocery platforms, and membership warehouse stores. For online buys, compare the price per ounce and factor in delivery or subscription discounts. Seasonal sales around bank holidays or summer weekends often include condiments, so stock up then if you use tartar sauce frequently. Also check smaller, gourmet brands when they’re on promotion — they often provide unique flavors at a competitive price per ounce.
Hosting a casual seafood night? Set out two jars: a classic tartar and a spicier version. Offer lemon wedges and simple sides like coleslaw and oven fries. For a party platter, use tartar sauce as a base and lay out toppings like chopped herbs, smoked paprika, and fried capers so guests can customize. It’s an interactive, low-effort upgrade that makes a simple spread feel curated.
Tartar sauce sits between straight mayonnaise and sharper condiments like remoulade or aioli. Remoulade leans more toward mustard and herbs, and aioli is garlic-focused. If you’re swapping, think about the role the sauce needs to play: tartar adds tang and crunch, aioli adds cream and heat, and remoulade adds complexity. Use the swap that keeps balance with your dish.
If you’re pairing drinks with tartar-sauced dishes, choose beverages that cut through the creaminess. Light, crisp beers like a pilsner or a clean lager work well. If you prefer wine, a bright, acidic white such as Sauvignon Blanc or a dry sparkling wine helps refresh the palate between bites. Think of tartar sauce as the palate cleanser in condiment form — your drink should mirror that brightness.
Quality ingredients make a noticeable difference: use a good-quality mayonnaise (or make your own), fresh lemon juice, and crunchy pickles or cornichons. Capers bring briny depth — rinse them if you want less salt. Fresh herbs like dill or parsley add color and lift. These small upgrades yield a sauce that tastes significantly better than generic jars.
Tartar sauce is a small but powerful player in the kitchen. It’s accessible, customizable, and surprisingly versatile. Whether you’re hunting for deals on jarred varieties, experimenting with homemade recipes, or pairing it with unexpected dishes, this condiment rewards curiosity. Try a few variations, keep an eye on price-per-ounce deals, and don’t be afraid to tweak the acidity or crunch to match your meal.
Conclusion: Tartar sauce isn’t just a sidekick — it’s the secret handshake that ties many meals together. With a few smart shopping strategies, easy homemade recipes using imperial-friendly measurements, and simple serving ideas, you’ll be upgrading everyday dishes and entertaining with confidence. Ready to try a twist on the classic?