Zippy Tartar Sauce
Posted: September 5, 2025
Updated: February 16, 2026
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
I think that it is an Inland Northwest thing, but tartar sauce is THE dip for french fries, onion rings, tater tots, and so many other things. Ketchup on your fries? Never. I am not sure why we love our tartar sauce over here, but my theory is that Zip’s (a local drive-thru) is the reason. Extra tartar was essential when getting the bucket of fries – my mom even would buy a small coffee cup of sauce for our family of seven to avoid competition for the dip. After years of experimenting, I think that I have come up with the BEST tartar sauce recipe (even better than Zip’s)! It is like Zip’s secret sauce but with a bit more ingredients that meld together to create the perfect dip for your fish, fries, Crispy Chicken Sandwiches, and your other favorite foods.
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Equipment
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Ingredients
Item
Quantity
mayonnaise
1
cup
dill pickle
1
large
medium dice (1 large pickle ≈ ½ cup)
freshly squeezed lemon juice (and/or dill pickle juice)
2
tablespoons
juice lemon(s) (1 medium lemon ≈ 3 tablespoons)
capers
2
tablespoons
rough chop
Dijon mustard
1
tablespoon
onion powder
1
teaspoon
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Item
Quantity
ingredients
The Process
Mise en Place
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1.
Dice the pickles: Trim each of ends of 1 large pickle(s), if needed, and discard. Hold the pickle steady and cut it lengthwise into about ¼-inch slices (called “planks”). Lay the planks flat on the cutting board and cut into ¼-inch strips (called “matchsticks”). Finally, cut the matchsticks horizontally to create small cubes.
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2.
Juice the lemon (if using): Roll lemon(s) on the counter, pushing as you roll for about 15 seconds (until lemon becomes slightly squishy). Cut the lemon in half horizontally and remove seeds. Using a juicer, tongs, or just your hands, squeeze the lemon as much as possible to remove the juice.
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3.
Rough chop the capers: Spread 2 tablespoons of capers in a single layer on the cutting board, chop with the knife back and forth to create small pieces.
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Prepare
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4.
Mix: In a small bowl, add 1 cup mayonnaise, chopped pickle, 2 tablespoons lemon (or pickle) juice, capers, 1 tablespoon Dijon mustard, and 1 ½ tablespoons seasoning. Mix until the mixture is smooth and all the ingredients are incorporated.
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5.
Taste: Taste and adjust ingredients as needed using the guide below or your instincts.
Serve
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6.
Garnish with additional fresh herbs or a sprinkle of smoked paprika, if desired. Serve immediately or cover and refrigerate.
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Notes
FAQs
Nutrition Facts
serving size:
| calories | 1557 |
% daily value*
| total fat | 167.8 g | 215% |
| saturated fat | 25.7 g | 128% |
| trans fat | 0.0 g | 0% |
| polyunsaturated fat | 2.0 g | 0% |
| monounsaturated fat | 5.2 g | 0% |
| cholesterol | 112.0 mg | 37% |
| sodium | 2358.0 mg | 103% |
| total carbohydrates | 12.2 g | 4% |
| dietary fiber | 1.9 g | 7% |
| sugars | 0.0 g | 0% |
| protein | 2.7 g | 5% |
micronutrients
| vitamin a | 17.0 mcg | 2% |
| vitamin c | 12.3 mg | 14% |
| calcium | 50.5 mg | 4% |
| iron | 1.0 mg | 6% |
| vitamin d | 0.0 mcg | 0% |
| magnesium | 26.0 mg | 6% |
| potassium | 224.0 mg | 5% |
| zinc | 0.4 mg | 3% |
| phosphorus | 50.0 mg | 4% |
| thiamin (b1) | 0.1 mg | 8% |
| riboflavin (b2) | 0.1 mg | 6% |
| niacin (b3) | 0.4 mg | 3% |
| vitamin b6 | 0.3 mg | 19% |
| folic acid (b9) | 19.0 mcg | 5% |
| vitamin b12 | 0.0 mcg | 0% |
| vitamin e | 48.7 mg | 325% |
* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
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