King’s Inn Tartar Sauce Recipe

Personal Introduction

The first time I tried making this King’s Inn Tartar Sauce Recipe at home, I honestly thought it would just taste like the usual store-bought tartar sauce. You know, the kind that sits in the fridge door for three months and somehow tastes both too sweet and too flat at the same time. But after a little trial and error, I ended up with something way better.

I started making it because my husband brought home a big basket of fried catfish one Friday night, and we realized way too late that we had zero tartar sauce left.

I almost skipped it completely, but I had some mayo, pickles, and lemon in the fridge, so I figured I’d just throw something together. The first batch was way too tangy. The second one was too heavy on the relish. But the third try? That was the one.

Now this King’s Inn Tartar Sauce Recipe is one of those little things I make without even thinking about it. It goes with fried fish, shrimp baskets, crab cakes, fries, and honestly sometimes I even use it on sandwiches. My youngest dipped chicken tenders into it once and now refuses ranch dressing half the time.

What I like most is that it tastes homemade in the best way. It’s creamy, a little bright from the lemon juice, slightly crunchy from the pickles, and not overloaded with sugar. I noticed that letting it sit in the fridge for about 20 minutes really changes the flavor too. Everything blends together better.

If you’ve been looking for a simple but flavorful tartar sauce that actually tastes fresh, this one is worth trying.

Why This Recipe Works

There are a few practical reasons this tartar sauce turns out really good without needing fancy ingredients.

• The mayonnaise gives it a creamy base without being too heavy.
• Sweet pickle relish adds texture and a tiny bit of sweetness.
• Fresh lemon juice cuts through the richness and keeps the sauce from tasting dull.
• A little onion gives it bite without overpowering the fish.
• Chilling the sauce before serving helps the flavors blend together.

I also think the balance matters a lot. Some tartar sauces taste mostly like mayo, while others are too sour. What worked better for me was keeping the pickle and lemon balanced so neither one takes over.

Another thing I noticed is that finely chopping the onion makes a huge difference. The first time I made this, I left the onion pieces too big, and every bite tasted sharp instead of smooth.

Equipment Needed

You really don’t need anything complicated for this King’s Inn Tartar Sauce Recipe.

• Medium mixing bowl
• Spoon or spatula
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Small serving bowl
• Airtight container for storage

If you have a citrus juicer, that’s helpful, but honestly I usually just squeeze the lemon by hand over the sink and pick out the seeds afterward.

Recipe Card

King’s Inn Tartar Sauce Recipe

Prep Time: 12 minutes
Cook Time: 0 minutes
Total Time: 12 minutes
Servings: 8 servings
Cuisine: American
Course: Sauce
Calories: About 110 calories per serving

Ingredients

• 1 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon finely chopped dill pickles
• 1 tablespoon finely diced onion
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 teaspoon pickle juice (optional but good)

Step-by-Step Instructions

Step 1: Prepare the ingredients

Start by finely chopping the onion, parsley, and dill pickles. Try to keep everything pretty small so the sauce has a smoother texture. The first time I made this King’s Inn Tartar Sauce Recipe, I rushed the chopping part and ended up with giant crunchy onion pieces that totally took over the sauce.

Squeeze the lemon juice into a small bowl first so you can catch any seeds before adding it in.

Step 2: Add the mayonnaise base

In a medium mixing bowl, add the mayonnaise. I usually use regular full-fat mayo because it gives the best texture. Light mayo works in a pinch, but it can make the sauce taste slightly thinner.

Stir the mayo for a few seconds before adding the other ingredients. It sounds unnecessary, but I noticed it helps everything mix more evenly.

Step 3: Mix in the flavor ingredients

Add the sweet relish, chopped dill pickles, diced onion, lemon juice, Dijon mustard, parsley, garlic powder, black pepper, and salt.

If you want a little extra tang, pour in about a teaspoon of pickle juice too. I skipped it for years, but now I almost always add it because it brightens the flavor without making the sauce watery.

Stir everything together slowly until fully combined. The sauce should look creamy with little bits of green pickle and parsley throughout.

Step 4: Taste and adjust

This part matters more than people think. Dip a spoon in and taste it before chilling.

If it tastes too rich, add another tiny squeeze of lemon juice. If it tastes too tart, add a little more mayo. Sometimes pickles vary in saltiness too, so you may not need extra salt.

What worked better for me was adjusting the sauce a little at a time instead of dumping in extra ingredients all at once.

Step 5: Chill before serving

Cover the bowl and place it in the refrigerator for at least 20 minutes.

The flavor changes a lot during this time. The onion softens slightly, the lemon settles down, and the whole sauce tastes more balanced. I once served it right away because we were hungry and impatient, and honestly it just wasn’t as good.

Step 6: Serve cold

Give the sauce one quick stir before serving.

This King’s Inn Tartar Sauce Recipe is best served cold with fried fish, shrimp, crab cakes, fries, or even hush puppies.

Sometimes I sprinkle a little parsley on top if I’m bringing it to the table for guests, but most days it just goes straight into a bowl next to a pile of crispy fish.

Common Mistakes to Avoid

Using too much lemon juice

It only takes a little extra lemon juice to throw off the balance. Add small amounts first, then taste.

Chopping ingredients too large

Big chunks of onion or pickle can make the sauce uneven. Finely chopped ingredients work much better.

Skipping the chilling time

I know it’s tempting to serve it right away, but chilling really improves the flavor.

Over-salting the sauce

Pickles and relish already contain salt, so taste before adding more.

Using old lemon juice

Fresh lemon juice makes a huge difference. Bottled juice can taste slightly bitter in this recipe.

Pro Tips

• Use full-fat mayonnaise for the creamiest texture.
• Let the sauce chill at least 20 minutes before serving.
• Finely dice the onion so it blends into the sauce better.
• Add pickle juice if you like extra tang.
• Make the sauce a few hours ahead if possible because the flavor gets better over time.
• If the sauce thickens too much in the fridge, stir in half a teaspoon of lemon juice.

One thing I learned after making this over and over is that colder tartar sauce tastes better with hot fried food. Sounds obvious, but serving it really cold next to fresh fish makes a noticeable difference.

Variations

Dill Tartar Sauce

Swap the sweet relish for extra dill pickles and add a little chopped fresh dill.

Spicy Version

Add a dash of hot sauce or a pinch of cayenne pepper.

Extra Crunchy Style

Mix in finely chopped celery for more texture.

Lighter Version

Use half mayonnaise and half plain Greek yogurt. The flavor changes slightly, but it’s still good.

Southern-Style Tartar Sauce

Add a tiny bit of paprika and a splash of pickle brine.

I tried adding capers once because I had leftovers from another recipe, and surprisingly it worked really well with salmon patties.

Serving Ideas

This King’s Inn Tartar Sauce Recipe works with way more than just fried fish.

Here are some favorite pairings at my house:

• Fried catfish
• Fish sticks
• Fried shrimp baskets
• Crab cakes
• Salmon patties
• French fries
• Sweet potato fries
• Fried oysters
• Chicken tenders
• Fish sandwiches
• Hush puppies

For side dishes, I usually serve it with:

• Coleslaw
• Macaroni salad
• Potato wedges
• Corn on the cob
• Pasta salad
• Pickles
• Iced tea or lemonade

During summer cookouts, I sometimes put this sauce out next to burgers and grilled shrimp too.

Make-Ahead Tips

This sauce is actually better when made ahead.

You can prepare the entire King’s Inn Tartar Sauce Recipe up to 2 days before serving.

Store it in an airtight container in the refrigerator and stir before using.

I noticed the onion flavor gets slightly stronger after a day, which I personally like, but if you prefer a milder sauce, use a little less onion.

If you’re making this for a fish fry or family gathering, making it earlier in the day saves time later.

Storage & Reheating Tips

Storage

• Store in an airtight container in the refrigerator.
• Best used within 4 days.
• Keep chilled until serving.
• Do not leave it sitting out for more than 2 hours.

Reheating

This sauce should not be reheated.

Serve it cold straight from the refrigerator. Just give it a quick stir before serving because some separation can happen naturally.

FAQs

What is tartar sauce made of?

Traditional tartar sauce is usually made with mayonnaise, pickles or relish, lemon juice, and seasonings. This King’s Inn Tartar Sauce Recipe also includes onion, Dijon mustard, and parsley for extra flavor.

Can I use dill relish instead of sweet relish?

Yes. Dill relish gives the sauce a more savory flavor with less sweetness.

How long does homemade tartar sauce last?

Homemade tartar sauce usually lasts about 4 days in the refrigerator when stored properly.

Can I freeze tartar sauce?

I really don’t recommend freezing it. Mayo-based sauces tend to separate after thawing and the texture becomes watery.

What fish goes best with tartar sauce?

Fried cod, catfish, tilapia, halibut, and shrimp all taste great with this sauce.

Can I make this without onions?

Absolutely. Just leave them out if you prefer a smoother and milder flavor.

Final Thoughts

This King’s Inn Tartar Sauce Recipe became one of those little kitchen staples I didn’t expect to care about so much.

It’s simple, takes barely any time, and honestly tastes fresher than most bottled sauces from the grocery store. I keep coming back to it because it works with so many meals and doesn’t require anything fancy.

The first time I made this recipe, I thought it was just going to be a quick backup sauce for fried fish. Now I make it almost every time seafood is on the menu.

I also like that it’s easy to adjust depending on what you have in the fridge. Some days I use extra dill pickles. Other times I add more lemon juice if we’re eating heavier fried food.

If you try this King’s Inn Tartar Sauce Recipe, don’t be afraid to tweak it slightly to fit your taste. That’s usually how the best homemade recipes happen anyway.

And if your family starts dipping fries into it too, you’re definitely not the only one.