Tartar sauce is creamy and tangy. It makes seafood taste better. The Zips tartar sauce recipe is simple and tasty.
It is smooth, flavorful, and easy to make. This homemade version is fresher than store-bought ones.
You get a rich, zesty flavor with fresh ingredients. Making it at home means you control the taste. You can adjust it to your liking.
It is great for dipping or spreading. Get ready to savor a delicious sauce that enhances your meals.
What is Zips Tartar Sauce Recipe?
Zips tartar sauce is creamy, tangy, and a little sweet. It goes well with seafood, fries, and sandwiches.
This homemade version is fresh and easy to make. The mix of mayonnaise, pickles, and spices gives it a special taste.
Recipe Detail
Detail | Information |
Preparation Time | 10 minutes |
Cooking Time | 0 minutes |
Total Servings | 6 servings |
Calories | 120 per serving |
Course | Sauce, Condiment |
Cuisine | American |

Equipment List
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Spoon
- Airtight container
Ingredients For Zips Tartar Sauce Recipe
Ingredient | Quantity |
Mayonnaise | 1 cup |
Finely chopped pickles | 1/4 cup |
Fresh lemon juice | 1 tablespoon |
Dijon mustard | 1 teaspoon |
Worcestershire sauce | 1 teaspoon |
Chopped capers | 1 teaspoon |
Garlic powder | 1/2 teaspoon |
Onion powder | 1/2 teaspoon |
Sugar | 1/2 teaspoon |
Salt and pepper | To taste |
Step by Step Preparation | Zips Tartar Sauce Recipe
- Chop pickles and capers into tiny pieces.
- In a bowl, mix mayonnaise and lemon juice.
- Stir in Dijon mustard and Worcestershire sauce.
- Add chopped pickles and capers.
- Sprinkle in garlic powder, onion powder, and sugar.
- Mix well with a whisk.
- Add salt and pepper to taste.
- Transfer to an airtight container and refrigerate.
- Let it sit for at least 30 minutes.
- Serve chilled with seafood or fries.

Recipe Tips
- Use fresh lemon juice for better taste.
- Chill the sauce for a richer flavor.
- Adjust seasoning to your liking.
- Use sweet pickles for a milder taste.
Nutrition Information
Nutrient | Amount per Serving |
Calories | 120 |
Total Fat | 12g |
Saturated Fat | 2g |
Cholesterol | 5mg |
Sodium | 150mg |
Carbohydrates | 1g |
Sugars | 0.5g |
Protein | 0.5g |
What Can You Serve with Zips Tartar Sauce Recipe?
- Fried fish
- Grilled shrimp
- Fish tacos
- French fries
- Onion rings
- Crab cakes
- Fried calamari
- Chicken tenders
- Baked potatoes
- Grilled salmon
FAQs About Zips Tartar Sauce Recipe
Can I use sweet relish instead of pickles?
Yes, it adds a mild sweetness.
Can I use Greek yogurt instead of mayonnaise?
Yes, but it changes the texture.
Can I freeze this tartar sauce?
No, it may separate when thawed.
Is this sauce spicy?
No, but you can add hot sauce for heat.
Conclusion!
Zips tartar sauce is easy and tasty. It takes minutes to make and adds great flavor. Fresh ingredients make all the difference.
Serve it with seafood or other dishes. Homemade tartar sauce is always the best. Enjoy the creamy taste in every bite. Try making it today and enjoy your meal!
Recipe Card!

Zips Tartar Sauce Recipe
Equipment
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Spoon
- Airtight container
Ingredients
- 1 cup mayonnaise
- 1/4 cup finely chopped pickles
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chopped capers
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sugar
- Salt and pepper to taste
Instructions
- Chop pickles and capers into tiny pieces.
- In a bowl, mix mayonnaise and lemon juice.
- Stir in Dijon mustard and Worcestershire sauce.
- Add chopped pickles and capers.
- Sprinkle in garlic powder, onion powder, and sugar.
- Mix well with a whisk.
- Add salt and pepper to taste.
- Transfer to an airtight container and refrigerate.
- Let it sit for at least 30 minutes.
- Serve chilled with seafood or fries.
Notes
- Use fresh lemon juice for better taste.
- Chill the sauce for a richer flavor.
- Adjust seasoning to your liking.
- Use sweet pickles for a milder taste.
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