Long John Silver’s Tartar Sauce Recipe: Tangy Dill Blend for Seafood Lovers

This tangy dill blend brings restaurant-quality flavor to your seafood at home. The balance of sweet, sour, and herbaceous notes makes it a perfect pairing for fish and chips.

With just a few pantry staples and fresh ingredients, you can recreate that signature taste. The sauce comes together in 5 minutes with no cooking required.

Ingredients for Long John Silver’s Tartar Sauce

Nine ingredients transform into that signature tangy seafood sauce you crave.

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The mayonnaise base is non-negotiable—Hellmann’s or Duke’s give you that classic Long John Silver’s creaminess (skip the light versions, they water it down). For the dill, fresh is ideal—look for bright green fronds with no wilting. If you’re grabbing pickles, Heinz or Vlasic dill chips work perfectly. The onion should be a sweet yellow, minced fine so it distributes evenly without overpowering any single bite.

Out of fresh dill? Dried dill weed at one-third the amount keeps the flavor profile intact. No pickles? Relish works in a pinch (drain it well). Prefer it sweeter? Bump the sugar to 1.5 tablespoons. If you want a smokier depth, swap white vinegar for apple cider vinegar. The lemon juice brightens everything—bottled works, but fresh tastes noticeably better.

This keeps in an airtight container in the fridge for 1 week. The flavors meld and deepen over 24 hours, so make it a day ahead if you can. Doesn’t freeze well—the mayo separates. Perfect for fish, fries, or even as a sandwich spread.

Step-by-Step Instructions for Tangy Dill Tartar Sauce

Here’s the simple method that delivers that signature Long John Silver’s flavor we all love.

Step 1: Prepare and Finely Chop the Vegetables

Start by finely mincing the 0.25 cup Yellow Onion—I recommend using a sharp chef’s knife for precision. The pieces should be small enough to blend seamlessly into the sauce without overpowering any single bite. Transfer the minced onion to a medium mixing bowl.

Next, finely chop the 0.5 cup Dill Pickles (ensure they’re well-drained first). The pickles should be cut into tiny, uniform pieces so they distribute evenly throughout the sauce. Add them to the bowl with the onion.

Step 2: Combine Wet and Dry Ingredients

To the bowl with onion and pickles, add the 1.5 cups Mayonnaise, 2 tbsp White Vinegar, 1 tbsp Lemon Juice, and 1 tsp Dijon Mustard. These are your flavor foundations—the vinegar and lemon provide the tang, while the mustard adds depth.

Now sprinkle in the 1 tbsp Granulated Sugar, 0.5 tsp Kosher Salt, and 0.25 tsp Freshly Ground Black Pepper. The sugar balances the acidity, while the salt and pepper enhance all the other flavors. Stir everything together until just combined.

Step 3: Incorporate Fresh Dill and Chill

Finely chop the 2 tbsp Fresh Dill (discard the stems first—they can be bitter). Fresh dill is non-negotiable here; it brings a bright, herbal note that dried dill just can’t match. Fold it gently into the mixture to avoid overworking the mayonnaise, which could cause separation.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This chilling time allows the flavors to meld together beautifully. The sauce will thicken slightly as it cools, and the onion’s sharpness will mellow into perfect harmony with the other ingredients.

Step 4: Adjust and Serve

After chilling, give the sauce a final stir and taste. The flavors should be balanced—tangy from the vinegar and lemon, with a subtle sweetness and the unmistakable dill presence. If you prefer a sweeter sauce, you can add up to another ½ tbsp Granulated Sugar, but I find the original amount hits the perfect note.

Transfer to an airtight container and serve chilled with your favorite seafood. This makes enough for 4 servings, and it keeps in the refrigerator for up to 1 week. The flavor actually improves after a day as everything continues to meld together.

Wine and Beer Pairings for This long john silvers tartar sauce

Crisp White Wines

A bone-dry Sauvignon Blanc from New Zealand cuts through the richness beautifully. The citrus notes and bright acidity refresh your palate between bites of fried fish. I always keep a bottle of Kim Crawford on hand for seafood nights. 🍷

Light Beers

A classic American lager like Budweiser or Miller Lite offers the perfect crisp, clean contrast. The light malt profile won’t compete with the sauce’s tangy dill flavors. For craft lovers, try a pilsner—the subtle hop bitterness complements the vinegar perfectly.

Sparkling Options

Prosecco’s fine bubbles and gentle sweetness make it an unexpected but delightful pairing. The effervescence lifts the sauce’s creamy texture. I love serving La Marca Prosecco—it’s affordable and consistently excellent.

Rosés

A dry rosé from Provence brings a touch of elegance to casual seafood meals. The strawberry and melon notes harmonize with the dill while the acidity balances the mayo. Whispering Angel is my go-to for its reliability and crowd-pleasing profile.

Non-Alcoholic Choices

Sparkling lemonade with a splash of cranberry juice gives you that same palate-cleansing effect. I mix 1 part cranberry to 3 parts lemonade for the perfect balance of sweet and tart. Serve it ice-cold for maximum refreshment. ✨

Frequently Asked Questions