If you grew up with a Friday night fish fry tradition, you know the drill. You get the crispy fish, the hot fries, and then you reach for that plastic squeeze bottle of tartar sauce.
But have you ever actually read the back of one of those bottles? It is usually a long list of soybean oil, high-fructose corn syrup, and preservatives with names like “calcium disodium EDTA.” This is also highlighted further in our Good Stuff Cleaner Tartar Sauce Swap!
I realized that instead of hunting for a “perfect” brand at the store, I could just make it myself in a few minutes using the good stuff I already have in my pantry. Resulting in sauce that is tangier, fresher, and way better for you.
Why This is a “Good Stuff” Must-Have
Most store-bought condiments are “stealth” sources of ingredients we’re trying to avoid. By making this simple swap, you are skipping:
- Industrial Seed Oils: We’re using heart-healthy fats instead.
- Hidden Sugars: No corn syrup allowed here.
- Artificial Dyes: Did you know most relish uses Yellow 5? We’re sticking to real food colors.
The “Good Stuff” Simple Swaps
To keep this recipe as clean as possible, I use my two favorite pantry swaps. If you want to see why I’m so picky about these specific brands, check out my deep dives here:
- The Mayonnaise: Simple Swap: Swap the soybean oil mayo for one made with 100% Avocado Oil. It’s creamy, rich, and skips the inflammatory oils. Read my full Mayo Swap guide here.
- The Pickles: Simple Swap: Look for pickles that are naturally fermented or vinegar-based with no added sugar or Yellow 5. Check out my favorite clean pickle brands here.
What You’ll Need
- Avocado Oil Mayo: The perfect clean base.
- Dill Pickles: Finely chopped (or a clean relish).
- Lemon Juice: Fresh is always best for that zesty kick.
- Honey: Just a bit for a touch of sweetness!
- Dijon Mustard: Adds a layer of flavor you won’t find in the bottled stuff.
- Dried Dill: Or fresh if you’re feeling fancy!
- Salt & Pepper: Just a pinch to bring it all together.
How to Make It (The Fast Way)
- The Chop: Take your favorite clean dill pickles and dice them up small. You want them to be about the size of standard relish so they distribute perfectly through the sauce.
- The Mix: In a small bowl, whisk together your avocado oil mayo, lemon juice, mustard, and dill.
- The Combine: Fold in those chopped pickles and give it a good stir.
- The Season: Add a pinch of salt and the black pepper. Give it a taste test!
- The Chill: This is the secret step. Pop it in the fridge for at least 20 minutes before serving. It gives the lemon juice time to brighten up the mayo and lets the flavors really get to know each other.
Expert Tips for the Best Clean Homemade Tartar Sauce
- Make it Ahead: This actually tastes even better the next day, so feel free to make a big jar at the start of the week.
- Texture Prep: If you like a super smooth sauce, you can pulse the ingredients in a small food processor, but I personally love the rustic “homemade” crunch of hand-chopped pickles.
- Storage: Keep it in a sealed glass jar in the fridge. It will stay fresh and delicious for about a week.
Frequently Asked Questions
Can I use lime instead of lemon?
You can, but it will give it more of a “fish taco” vibe than a traditional tartar sauce. Still delicious, just a different flavor profile!
Why does my sauce look different than the store-bought kind?
Store-bought tartar sauce is often stark white because of titanium dioxide or artificial whiteners. Ours is a natural, creamy color because it’s made with real avocado oil and egg yolks.
Is this dairy-free?
Yes! As long as you’re using real mayonniase, this recipe is completely dairy-free.
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5-Minute Homemade Clean Tartar Sauce
Forget the waxy, sugar-filled tartar sauce from the grocery store. This "Good Stuff" version uses heart-healthy avocado oil mayo and crisp, dye-free pickles to create a restaurant-quality sauce in seconds. It’s zesty, creamy, and contains zero industrial seed oils or high-fructose corn syrup.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup finely chopped dill pickles
- 1/2 tbsp lemon juice
- 1 tsp dijon mustard
- 1/2 tsp dried dill (or 1 tbsp fresh dill, chopped)
- 1 tsp honey
- salt and pepper to taste
Instructions
1. Prep the Pickles: Finely dice your dill pickles until they are very small, uniform relish size.
2. Combine the Base: In a small mixing bowl, whisk together the avocado oil mayo, honey, lemon juice, Dijon mustard, and dill until the mixture is smooth.
3. Add Pickles and Season: Stir in the chopped pickles. Taste the sauce and add a pinch of salt and black pepper to taste.
4. Chill: Transfer the sauce to a glass jar or covered bowl. Let it rest in the refrigerator for at least 20 minutes. This allows the lemon juice to "brighten" the oils in the mayo and helps the flavors meld together.
5. Serve: Enjoy chilled alongside your favorite fish or seafood dish.
Notes
Storage: Store in an airtight container in the refrigerator for up to 7 days.
Pro Tip: If you like a little heat, add a tiny dash of cayenne pepper
If you are out of dill pickles, you can use a clean, sugar-free relish, just be sure to check the back for Yellow 5 dye!
Find more recipes like this at thegoodstuffbakeshop.com
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 110Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 10gCholesterol: 7mgSodium: 221mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Nutrition information is calculated automatically as a courtesy and is an estimate only. Accuracy is not guaranteed as values can vary based on specific brands and preparation methods used.
