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–+ servings
Creamy vegan tartar sauce recipe flecked with dill and pickles in a small white bowl

Vegan Tartar Sauce

This 5-minute classic vegan tartar sauce recipe is the product of realizing that the key to a flawless result is optimizing the ratios using a high-quality plant-based mayonnaise foundation.
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Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 146 kcal

Equipment

  • Bowl
  • Spoon
  • Sharp chef knife
  • Fine mesh sieve

Ingredients
  

Ingredients for Optimized Dairy Free Tartar Sauce

  • 1 cup vegan mayo homemade OR store bought
  • 1 cup finely chopped dill pickles Must be thick, brine-heavy, cold-packed dill pickles for structural integrity
  • 2 teaspoons dried dill or 2 tablespoons fresh
  • 2 tablespoons fresh lemon juice about 1 lemon squeezed

Instructions
 

Assembly of Sauce

  • If using fresh dill, substitute it for the dried dill now and add the fresh herbs along with the pickles and lemon juice.
  • Finely chop your pickles to about the size of a peppercorn.
  • Place the finely chopped pickles in a fine-mesh sieve for sixty seconds to allow any excess surface brine to drain away.
  • Combine the vegan mayo, drained chopped pickles, dill (fresh or dried), and fresh lemon juice in a bowl.
  • Stir gently until all ingredients are just combined and you no longer see streaks of clear liquid; use a gentle folding motion to preserve the sauce's body.
  • Cover and store in the refrigerator for at least thirty minutes for flavor melding before tasting and final calibration.

Calibration Step: Adjusting for Peak Flavor Balance

  • Taste the sauce after it has chilled. Adjust saltiness and acidity based on the pickle brand used.
  • If the sauce tastes flat or muted, add 1/2 tsp more lemon juice or a tiny pinch of salt.
  • If the sauce tastes too rich or greasy, increase lemon juice by 1 teaspoon.
  • If the sauce tastes too tart or sharp, add 1/2 teaspoon of agave or organic sugar.
  • If the sauce tastes too thin, chill for 30 minutes or add more finely chopped pickles.
  • Perform the final taste test with the food you intend to serve it with to confirm the true balance.

Notes

For a summer variation, substitute fresh dill for the dried version (2 tablespoons minced) and add 1/2 teaspoon of finely grated fresh horseradish for a bright, nasal heat. Store the sauce in an airtight glass jar in the refrigerator for up to 1 week; the flavor often improves on day two or three. If you dislike dill, you can replace it with finely chopped fresh parsley and 1 teaspoon of capers.

Nutrition

Calories: 146kcalCarbohydrates: 2gProtein: 1gFat: 14g
Keyword dairy free, lemon juice ratio, pickle texture, quick condiment, vegan mayo base
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