Tartar Sauce Recipe Without Pickles: Creamy Dill and Caper Infusion

This version of tartar sauce skips the pickles while keeping all the creamy richness you expect. Fresh dill and briny capers bring the perfect tangy flavor.

I developed this recipe to prove that great tartar sauce doesn’t need pickles to be delicious. The capers add the same salty bite, while lemon juice provides brightness.

Ingredients for Tartar Sauce Recipe Without Pickles

Creamy base with bright herbs and briny capers for that classic tang.

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The mayo is your canvas here—Hellmann’s or Duke’s give that perfect creamy base (skip the light stuff, it breaks). Fresh dill is non-negotiable for that bright, grassy note. Trader Joe’s has great bunches for cheap, or grab a small container from the herb section. Capers in brine are what you want (not the salt-packed kind), and Barilla or Mezzetta brands are easy to find.

No fresh dill? Dried dill weed at one-third the amount works, but fresh really shines. Out of capers? Chopped green olives give a similar briny punch. Lemon juice is key for brightness—bottled works but fresh tastes better. Mustard can be swapped for regular yellow, but Dijon adds a nice sharpness that balances the richness.

This keeps 5 days in the fridge in an airtight jar. The flavors actually get better after a day as everything melds. Don’t freeze—mayo separates when thawed. Perfect for fish and chips, seafood sandwiches, or even as a dip for roasted potatoes (trust me on this one).

Step-by-Step Instructions for Tartar Sauce Without Pickles

Here’s the simple method that delivers a creamy, zesty sauce every time.

Step 1: Prepare the Aromatics

Finely chop the 2 tbsp Fresh Dill until you have uniform, small pieces. I remove all stems first to avoid any bitter bits. Next, mince the 1 clove Garlic Clove as finely as possible—this ensures it distributes evenly throughout the sauce without overpowering any single bite.

Drain and rinse the 2 tbsp Capers under cold water to remove excess brine. This step is crucial because it mellows their sharp salty flavor, allowing their tangy brightness to shine in the final sauce. Pat them dry with a paper towel to prevent thinning the mixture later.

Step 2: Combine Wet Ingredients

In a medium bowl, measure out the 1 cup Mayonnaise. I always use full-fat for the richest texture—it creates that luxurious mouthfeel we’re after. Add the 1 tbsp Lemon Juice and 1 tsp White Wine Vinegar directly to the mayonnaise.

The acidity from these two ingredients balances the richness of the mayonnaise. Whisk them together until fully incorporated and smooth. You’ll notice the mixture lighten slightly in color as the acids react with the mayo.

Step 3: Add Flavor Layers

Now stir in the 1 tsp Dijon Mustard and all the prepared aromatics—the chopped fresh dill, drained capers, and minced garlic. The Dijon adds a subtle sharpness that complements the capers beautifully without overpowering the herbs.

Mix thoroughly until all ingredients are evenly distributed. I like to press the capers gently against the side of the bowl with my spoon to release some of their briny flavor into the sauce. The mixture should look speckled with green and tiny caper pieces.

Step 4: Season and Rest

Add the 0.25 tsp Salt and 0.125 tsp Black Pepper to the bowl. I use fine sea salt here because it dissolves quickly and evenly. Gently fold everything together one final time until just combined.

Cover the bowl and let the sauce rest in the refrigerator for at least 30 minutes. This resting period allows all the flavors to meld together beautifully. The garlic will mellow, the herbs will infuse, and the capers will plump slightly in the creamy base. For best results, I recommend making this a few hours ahead of serving.

Make-Ahead Tips for This Recipe

Prep Ahead

You can chop the 2 tbsp Fresh Dill and mince the 1 clove Garlic Clove up to 24 hours in advance. Store them separately in small airtight containers in the fridge. This saves time on busy days while keeping the flavors fresh.

Make the Base

Combine the 1 cup Mayonnaise, 1 tbsp Lemon Juice, and 1 tsp White Wine Vinegar in a bowl up to 1 day ahead. Cover and refrigerate. The acidity will slightly thicken the mayo, which is perfect for this recipe.

Mix and Rest

Fold in the dill, garlic, 2 tbsp Capers, and 1 tsp Dijon Mustard up to 12 hours before serving. The longer it rests, the more the flavors develop. I always taste and adjust salt just before serving.

Storage Tips

Transfer to an airtight container—mason jars work great—and refrigerate for up to 5 days. The flavors actually improve after 24 hours as everything melds together. 💡

Last-Minute Boost

If the sauce thickens too much in the fridge, stir in 1-2 tsp cold water to restore the perfect creamy consistency. This happens sometimes with full-fat mayo, but it’s an easy fix.

Flavor Check

Always give it a final taste before serving. I often add an extra squeeze of lemon or pinch of salt to brighten it up. The capers may need a rinse if they taste too salty after storing.

Frequently Asked Questions