Red Lobster Tartar Sauce with Sweet Pickle Relish

That specific crunch of a golden-fried fish fillet dipping into a thick, tangy sauce is the best part of a seafood dinner. The hero here is the sweet pickle relish. While some people just toss it in, the real trick is treating it like a sponge and squeezing out every drop of excess liquid.

Without that step, you end up with a runny puddle on your plate. This version stays thick and clings to the food.

You can expect a bright, briny flavor with a hint of sweetness. This Red Lobster Tartar Sauce balances the richness of the mayo with a sharp hit of lemon and capers.

Red Lobster Tartar Sauce

Squeezed Relish: Removing the brine from the relish prevents the sauce from thinning out over time.

Grated Onion: Using a fine grate creates a pulp that blends in. This gives you the onion flavor without raw, crunchy bits.

The Cold Rest: Chilling the mix for 30 minutes allows the sugar to dissolve and the dill to infuse the fat in the mayo.

Depending on how you like your texture, you can adjust the chop of your mix-ins.

Using a food processor for the "Smooth" version makes it faster, but you lose those distinct pops of caper flavor.

Essential Tools

The equipment list is short. A medium mixing bowl and a whisk are the essentials. A fine mesh sieve is a must for the relish, while a box grater is used for the onion.

The Ingredient List

• ½ cup (115 g) full-fat mayonnaise
• ¼ cup (60 g) sweet pickle relish, drained and squeezed dry
• 1 tablespoon (9 g) capers, drained and finely chopped
• 1 tablespoon (15 ml) fresh lemon juice Why this? Provides a fresh acid hit that bottled juice lacks
• 1 tablespoon (10 g) finely grated yellow onion
• 1 tablespoon (3 g) finely chopped fresh dill (or 1 teaspoon / 1 g dried dill)
• 1 teaspoon (5 g) Dijon mustard
• 1 teaspoon (4 g) granulated sugar
• 1 teaspoon (5 ml) dill pickle brine
• ¼ teaspoon (1.5 g) kosher salt
• Pinch of white pepper

If you're missing capers, you can use extra relish, but the flavor will be flatter.

Recipe Specs

• Prep time: 10 minutes
• Cook time: 0 minutes
• Total time: 40 minutes
• Yield: 6 servings

From Prep to Plate

Phase 1: Drain and Prep the Mix-Ins

Set the relish in a fine-mesh strainer. Press gently with the back of a spoon until no liquid remains. Pat dry with a towel if necessary. This ensures the sauce reaches the correct thickness. Finely chop the capers and pat them dry. Use the smallest holes of a box grater to turn the onion into a pulp.

Finely mince the dill.

Phase 2: Combine the Base

In a medium mixing bowl, whisk the mayonnaise, Dijon mustard, sugar, lemon juice, and dill pickle brine. Continue for about 30 seconds until the mixture is smooth and glossy.

Phase 3: Chill and Finish

Fold in the dried relish, capers, grated onion, and dill. Stir in the kosher salt and white pepper. Mix until the sauce is an even pale ivory color with no remaining mustard streaks. If it feels too liquid, remove a spoonful of relish and stir again.

This gives the Red Lobster Tartar Sauce its iconic spreadable consistency.

Cover the bowl or transfer the sauce to an airtight container. Refrigerate for at least 30 minutes. Stir once more before serving. I like to taste it at the end and stir in a few drops of lemon juice for a brighter flavor.

Tips and Pitfalls

If the sauce feels too sharp, it's usually an imbalance between the lemon and the sugar. A tiny pinch of extra sugar usually rounds out the edges. If the sauce is too thick, a teaspoon of pickle brine will loosen it without ruining the flavor.

Runny Texture

This happens when the relish or capers aren't dried enough. The salt in the mayo draws more water out of the vegetables after they are mixed.

Overpowering Onion

Grating the onion into a pulp helps, but some onions are stronger than others. If the taste is too aggressive, add another tablespoon of mayo to dilute the sulfur.

Scaling the Recipe

Do not multiply cooking time by the batch factor; use extra pans or work in batches and check doneness.

Storage Guidelines

Keep the sauce refrigerated in a sealed container, where it will stay fresh for up to 5 days. Avoid freezing it, as the mayonnaise will separate and ruin the texture.

To reduce waste, try incorporating the remaining pickle brine from your jar into a quick vinaigrette for a side salad. Because the sauce contains fresh lemon and onion, it is best enjoyed within that 5-day window.

Dietary Adaptations

For a dairy-free version, just ensure your mayonnaise is egg-based and contains no dairy derivatives. Most standard mayos are naturally dairy-free.

If you want a lower-sugar Red Lobster Tartar Sauce, swap the sweet relish for finely diced dill pickles and skip the granulated sugar. The result is more savory and less like the restaurant version.

For a lighter option, you can replace half the mayo with plain Greek yogurt. This adds a thicker, silky texture and more protein, though it increases the tanginess.

Serving Ideas

These flavors are a perfect match for fried scallops, shrimp, or cod. It also works wonderfully as a condiment for fish burgers or a dip for homemade crab cakes.

For a complete meal, try pairing this with a creamy macaroni salad. The richness of the pasta complements the tangy acidity of the tartar sauce. Alternatively, steamed asparagus or a light slaw provide a fresher side.