This Lemon Dill Tartar Sauce is so simple to make. It only requires four ingredients, you probably already have the ingredients in your fridge!
If you’ve been following the blog, then you know I’ve been creating my own Sauces and Dressings for a while now.
I was sick and tired of trying to read the labels of every sauce and dressing from the store. Usually they have ingredients I can’t pronounce. I have a rule, if I can’t pronounce it or don’t recognize it, I don’t eat it.
There are just so many chemicals and crap that go into processed foods these days, so I feel 100 percent better when I make my own and know what goes in it.
I’ve also discovered it’s much cheaper to make my own Sauces and Dressings. I can make exactly the right amount that I need for each dish. This way I don’t have 20 half used bottles of sauces in the fridge that I end up throwing away because they expire before I can use it all. Does this ever happen to you? Ugh, such a waste of money!
I’ve also realized it’s so easy to make my own Sauces and Dressings, and they taste Wayyyy better than any store bought ones.
Now to make this Lemon Dill Tartar Sauce, all you need is Mayo (I like to use Just Mayo, it’s dairy free), Lemon Juice, Dill Weed, and Garlic.
I like to use fresh Dill Weed when I can, but if you can’t find any then you can use the same amount of dried Dill Weed.
This Lemon Dill Tartar Sauce is perfect to top on these Lemon Dill Salmon Burgers. You could also use this for any seafood dish or even for dipping your fries into. I love using tartar sauce for my fries. 🙂
If you try this let me know what you think by leaving a comment below! It’s really helpful to me and other readers!
Cheers!
PrintHow To Make Lemon Dill Tartar Sauce
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2-4 1x
- Category: Sauce
- Cuisine: Sauce, Seafood
Ingredients
- 2 Tbs Mayo
- 1/4 of a Lemon juiced
- 1 tsp Dill Weed
- 1 clove minced Garlic
Instructions
- Mix all ingredients in a small bowl.
- Serve with your favorite seafood dish.
- Enjoy!
How long can you keep it in the fridge?
Hi Randy, You can store it in an air tight container in the fridge for up to a week.
I made this for our breaded flounder sandwiches last week. It was such a big hit with my wife and daughter they have requested it again today.
★★★★★
That’s awesome Kameron! Funny, I was out fishing yesterday and caught a flounder, I’ll have to try it on this when I cook it up!
Wow, Sara, I lived in Fort Myers, FL for 7 years and never once caught a flounder. It wasn’t from lack of fishing either. 😁
We actually buy real frozen flounder by bulk from Sam’s Club. They turn out great and even though I’m now in Indianapolis it gives a great resemblance of the quality fresh fish sandwiches we’d get from various markets in Florida. Your tarter sauce recipe is fantastic because I’m a firm believer that a nice flaky white meat fish filet really only needs a squeeze of lemon at most. However, this recipe has made me a fan of a creamy lemon sauce since my wife and daughter love the mayo side. It’s made me a fan also.
Oh wow, maybe I just got lucky with my catch! 🙂 I’m so glad you and your family enjoyed this recipe!
PS: After catching and eating my own fresh snook, snapper, grouper, and black tip shark, I’m jealous I was never lucky enough to land my own flounder. 😁
Haha! This was actually my first time fishing since I moved to Florida, beginners luck I guess. 🙂