Tartar sauce is a beloved French classic that has won over kitchens around the world. The British traditionally prepare it with capers, while Americans often favor sweet or dill pickles—there are countless variations, each more delicious than the last. Classic tartar sauce with capers is prized for its complex flavor profile: the rich, creamy texture of homemade mayonnaise meets the bright acidity of lemon juice and the unmistakable briny punch of caper buds. A pinch of turmeric lends a warm golden hue for a restaurant-worthy presentation, while the aroma of fresh scallions and lemon zest instantly awakens the appetite, turning an everyday dinner into a refined meal.
This homemade tartar sauce with capers and lemon zest is the perfect companion for your favorite fish dishes.
Ingredients
- 100 g (3.5 oz) mayonnaise
- 100 g (3.5 oz) smetana (full-fat sour cream)
- 2 hard-boiled eggs
- 1 teaspoon garlic powder
- 2–3 tablespoons capers
- 2 tablespoons finely chopped scallions (green tops only)
- 1 teaspoon grated lemon zest
- Ground black pepper, to taste
- Ground turmeric (about 1/2 teaspoon)
- Extra-virgin olive oil and chili pepper, optional, for serving
How to Make Tartar Sauce with Capers
Start with mayonnaise, the essential base of tartar sauce. You can use store-bought or whip up a homemade batch—it is incredibly simple. Place a raw egg yolk into a tall immersion blender cup. Add 1 teaspoon of prepared mustard, 1/2 teaspoon of salt, and a pinch of sugar. Blend the ingredients together. With the blender running continuously, add neutral vegetable oil drop by drop. Once a thick emulsion forms, pour the remaining oil in a thin, steady stream. You will need about 100 g (3.5 oz) of oil in total. Finish by blending in 2 teaspoons of lemon juice or vinegar.
Start with a quality base: thick mayonnaise ensures the right consistency for the sauce.
Fold the sour cream into the mayonnaise. This lightens the texture and reduces the overall calorie count of the sauce.
Add sour cream to mellow the richness of the mayonnaise and give the sauce a lighter, creamier texture.
Take the eggs out of the refrigerator ahead of time so they come to room temperature. Place them in a saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat and let the eggs sit in the hot water for 8 minutes. Cool them down, peel, and grate on a fine grater. Add the grated eggs to the mayonnaise and sour cream mixture.
Finely grated hard-boiled eggs give the tartar sauce wonderful body and richness.
Sprinkle in the garlic powder and freshly ground black pepper to taste. If you prefer fresh garlic over garlic powder, press two cloves through a garlic press or mince them finely with a knife.
Spices are the key to great flavor. Garlic powder and black pepper add just the right amount of savory kick.
Pour boiling water over the lemon and scrub it thoroughly to remove any wax. Finely grate the lemon zest. Squeeze the juice from half of the lemon and strain out any seeds. Stir 1 teaspoon of grated lemon zest and 1–2 tablespoons of juice into the sauce.
Fresh lemon zest infuses the sauce with a bright citrus aroma that pairs beautifully with fish.
Drain the pickled capers in a sieve, pressing gently to remove excess brine. Finely chop the capers on a cutting board and fold 2–3 tablespoons into the sauce.
Capers give the sauce that signature tangy, briny flavor we love in classic tartar sauce.
Finely slice the scallions, using only the green tops. Add the chopped scallions to the rest of the ingredients.
Chopped scallions add a fresh bite and make the sauce look even more appetizing.
Add 1/2 teaspoon of ground turmeric. While this step is optional, it is well worth it. A small touch of turmeric gives the sauce an appetizing golden hue, making it look as good as it tastes, while also adding natural antioxidants.
Turmeric is the secret ingredient for a gorgeous hue, giving the sauce a warm golden color and extra antioxidants.
Mix the sauce thoroughly and season with salt to taste. Transfer the tartar sauce to a serving bowl and garnish with finely chopped scallions, extra capers, and freshly cracked black pepper. If desired, drizzle with extra-virgin olive oil and add a pinch of hot chili pepper. Serve alongside chilled poached fish, meat, or crispy french fries.
Mix all the ingredients thoroughly, and your homemade tartar sauce is ready to serve!
Tartar sauce originated in 19th-century France, an era when mayonnaise was surging in popularity, inspiring chefs to create a savory condiment based on it with garlic, mustard, and capers. To tailor this tartar sauce to your exact liking, play with the consistency: if you prefer a chunkier texture, leave the capers roughly chopped rather than minced into a paste so they give pleasant briny pops in every bite. For even deeper flavor, try folding in some finely diced cornichons or fresh dill—both pair wonderfully with the egg and smetana (sour cream) base. Store the finished sauce in an airtight glass jar in the refrigerator for no more than two days, as homemade sauces without preservatives lose their freshness faster than store-bought versions. Serve this tartar sauce not only with hot fish, but also alongside chilled seafood appetizers or as a dip for crisp celery and carrot sticks. With the beneficial fats from the oil and vitamins from the fresh lemon zest, this homemade dressing is a vibrant alternative to heavy commercial sauces.
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