This creamy tartar sauce captures the signature zesty brightness of Bonefish Grill’s version with perfect balance. The capers add briny depth while pickles bring tangy crunch to the smooth mayonnaise base.
It takes just 5 minutes to whisk together this restaurant-quality sauce that elevates any seafood dish. Store in an airtight container for up to a week.
Ingredients for Bonefish Grill Tartar Sauce
Nine simple ingredients create that signature Bonefish Grill tang and creaminess in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | 1 ½ cups | Full-fat for smooth texture |
| Dill Pickles 🥒 | ½ cup | Finely diced, liquid reserved |
| Capers 🌿 | 3 tbsp | Drained and rinsed |
| Yellow Onion 🧅 | ¼ cup | Finely minced |
| Fresh Dill 🌿 | 2 tbsp | Chopped, or 2 tsp dried |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not whole grain |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Worcestershire Sauce 🫒 | 1 tsp | Adds umami depth |
| Hot Sauce 🔥 | ½ tsp | Optional for heat |
| Salt 🧂 | ¼ tsp | Adjust to taste |
[recipe_ingredient_scaler]
The mayonnaise is the foundation here—Duke’s or Hellmann’s for that classic smoothness (avoid the sweet stuff). Capers matter too; look for non-pasteurized in brine at Whole Foods or specialty Italian markets. Pickles should be crisp dill spears, not bread-and-butter chips. The fresh dill is non-negotiable—dried loses that bright pop that defines the flavor.
No fresh dill? Dried dill weed at one-third the amount works, but add a pinch of parsley for color. Swap capers for chopped green olives if needed. Annie’s or Vlasic make solid pickles for this. The Worcestershire adds depth—Lea & Perrins is the standard. If you’re making a double batch, use a glass jar for storage to preserve freshness.
This keeps 1 week in the fridge—give it a stir before using. The flavors meld after a day, so it tastes even better on day two. Freezing isn’t recommended (mayonnaise separates). Perfect for fish, fries, or as a sandwich spread.
Why You’ll Love This Recipe
- 5-Minute Mix: I just dump everything in a bowl—mayo, chopped pickles, capers, onion, dill—and stir. No cooking, no fuss.
- Tangy Zing: The briny capers and dill pickles cut through the rich mayo so well. Honestly, it’s the only tartar sauce I’ll make now.
- Pairs with Everything: Fish tacos, grilled salmon, even fries—this sauce works. My kid even dips chicken nuggets in it.
- Keeps for Days: One batch lasts a week in the fridge. Here’s what sold me—I double it and save half for next time.
Step-by-Step Instructions for Zesty Caper-Infused Tartar Sauce
Follow this precise method to create restaurant-quality tartar sauce with perfect balance and texture.
Step 1: Prepare and Combine the Vegetable Base
Begin by finely dicing the 0.5 cup Dill Pickles and mincing the 0.25 cup Yellow Onion. For optimal texture, I recommend pulsing them together in a food processor for 3-5 short pulses—this ensures uniform size without turning them to mush.
Transfer the diced pickles and minced onion to a medium mixing bowl. Add the 3 tbsp Capers (drained and rinsed) and 2 tbsp Fresh Dill (chopped). These ingredients form the aromatic foundation of your sauce, providing briny, herbal notes that define its character.
Step 2: Incorporate the Creamy Elements
Add the 1.5 cups Mayonnaise to the vegetable mixture. I always use full-fat mayonnaise for the smoothest texture. Gently fold everything together with a silicone spatula until just combined—overmixing can break the emulsion and make the sauce thin.
The mayonnaise should coat all the vegetable pieces evenly, creating a thick, creamy base. You’ll notice the capers and pickles will suspend perfectly in the mixture, adding visual appeal and bursts of flavor in every bite.
Step 3: Add the Flavor Enhancers
Next, whisk in the 1 tbsp Dijon Mustard, 1 tbsp Lemon Juice, 1 tsp Worcestershire Sauce, and 0.5 tsp Hot Sauce. Each of these liquid ingredients serves a distinct purpose: the mustard adds tang, the lemon brightens, the Worcestershire adds depth, and the hot sauce provides a subtle kick.
Pour them in a steady stream while whisking continuously to ensure even distribution. The mixture should appear glossy and well emulsionized, with no oil separation. This step transforms the sauce from merely creamy to complex and balanced.
Step 4: Season and Adjust to Taste
Add the 0.25 tsp Salt and stir to incorporate. I recommend tasting at this point—every batch of pickles and capers has slightly different salt levels, so you may need to adjust. The goal is to enhance all flavors without making the sauce taste brackish.
Let the sauce rest for 10 minutes at room temperature. This allows the flavors to meld and develop. If you prefer a thinner consistency, you can stir in 1-2 teaspoons of the reserved pickle liquid. The sauce should be thick enough to cling to seafood but still easily spoonable.
Your creation is now ready to serve. The ideal tartar sauce should have visible flecks of herbs and vegetables suspended in a creamy, pale base with a bright, tangy flavor profile that complements seafood beautifully.
Pro Tips For Making Bonefish Grill Tartar Sauce
- Chill the Mayo: Pull your mayonnaise out of the fridge 10 minutes before mixing—I learned this the hard way after my sauce broke from cold mayo straight out of the jar.
- Finely Dice the Onion: Soak the minced yellow onion in cold water for 5 minutes before adding, then drain well. Sounds weird, but it works: takes the harsh bite out without losing the flavor.
- Drain the Capers: Rinse and pat the capers dry with a paper towel, or your sauce will be watery. I skip this when I’m lazy, but the texture suffers every time.
- Use Fresh Dill: Swap dried dill for fresh if you can—about 3 times the amount. My grandmother swore by this, and she was right: the bright, grassy flavor makes a real difference.
Health Benefits of This Dish
Heart-Healthy Fats
The mayonnaise base provides healthy monounsaturated fats that support heart health when used in moderation. These fats help your body absorb fat-soluble vitamins like A, D, E, and K from the other ingredients. I always choose olive oil-based mayo for an extra nutritional boost. 💪
Probiotic Benefits
Fermented ingredients like dill pickles and capers introduce beneficial probiotics that support gut health. The natural fermentation process creates good bacteria that may improve digestion. Just ½ cup of pickles provides a meaningful dose of these microbiome-friendly cultures.
Vitamin C Source
The lemon juice and fresh dill contribute vitamin C, a powerful antioxidant that supports immune function. A single tablespoon of lemon juice provides about 10% of your daily vitamin C needs. This helps protect cells from damage while adding bright flavor.
Low-Calorie Flavor Boost
This sauce delivers big flavor for relatively few calories—about 90 calories per 2-tbsp serving. The herbs and spices provide intense taste without added sugars or excessive calories. It’s a great way to add excitement to seafood without overindulging.
I love that it lets me enjoy rich, creamy flavor while keeping portions reasonable.
Rich in Antioxidants
Capers contain quercetin and kaempferol, antioxidants that help combat inflammation. The dill adds additional antioxidant compounds. Together, they create a sauce that’s as health-conscious as it is delicious. 🌿
Nutrition Facts
Frequently Asked Questions
Can I use sweet pickles instead of dill?
Sweet pickles will change the flavor profile significantly, adding unwanted sweetness. Stick with dill pickles for that classic tangy taste that balances the sauce perfectly.
How long should I let the sauce sit before serving?
For best flavor, refrigerate it for at least 1 hour to let the ingredients meld. The taste improves overnight, but it’s still delicious served immediately.
What can I substitute for capers?
Try chopped green olives or cornichons as alternatives. They’ll provide a similar briny punch, though the flavor will be slightly different.
Why does my sauce look separated?
This usually happens if overmixed or exposed to heat. Gently stir it back together, or if severe, pulse briefly in a food processor to re-emulsify.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026