Sauces & Condiments
Alton Brown's tartar sauce recipe delivers that signature creamy, celery-crusted texture that makes every bite of fish and chips unforgettable. The secret lies in proper emulsification—mayonnaise, capers, and pickles blend into a velvety sauce with just the right tang.
I've perfected this recipe to balance flavors without overpowering the delicate seafood it accompanies.
What sets this tartar sauce apart is Alton Brown's method for achieving that signature creamy consistency, where every ingredient plays a crucial role. Celery seeds add a subtle crunch, while fresh herbs bring brightness to cut through the richness.
The key technique? Gradually incorporating ingredients while whisking vigorously to create a stable emulsion that won't break.
This tartar sauce transforms simple seafood dishes into restaurant-quality meals. Whether paired with crispy fish and chips or served alongside shrimp cocktails, its balanced flavors elevate every bite. The recipe also holds up beautifully in the fridge, making it perfect for meal prep or entertaining guests.
Ready in just 10 minutes, this sauce requires no special equipment beyond a whisk and a bowl. The result is a velvety, tangy condiment that's impossible to resist. Let's get started on creating this classic with a modern twist.
Ingredients for alton brown tartar sauce
Ten ingredients blend into Alton Brown's signature creamy, celery-crusted tartar sauce—perfect for elevating seafood dishes.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Fresh Dill Weeds 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Chives 🌱 | 0.15 cup | Finely chopped, mild flavor |
| Capers 🫒 | 2 tbsp | Chopped, brined variety |
| Cornichons 🥒 | 2 tbsp | Finely chopped, French pickles |
| Celery Seeds 🌿 | 1 tsp | Toasted for enhanced flavor |
| Fresh Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, not bottled |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Black Peppercorns 🌶️ | ¼ tsp | Freshly cracked, coarse grind |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For emulsification stability |
The mayonnaise forms the creamy base, so Duke's or Hellmann's are ideal for their stable emulsification. Fresh dill and chives should be vibrant green—local farmers markets often carry superior quality. Capers and cornichons add tangy complexity; French cornichons from specialty stores provide the best flavor. Celery seeds should be toasted lightly in a dry pan to deepen their aroma. Penzeys Spices offers high-quality seeds for this purpose.
No fresh dill? Dried dill at one-third the amount works, though fresh is preferred. Substitute cornichons with finely chopped pickles if unavailable. For an extra crunch, add 1 tsp toasted celery salt. The olive oil acts as an emulsifier—extra-virgin ensures optimal texture. If the sauce breaks, whisk in 1 tsp additional olive oil to restore creaminess. For a milder flavor, reduce the capers to 1 tbsp.
Store in an airtight container in the refrigerator for up to 5 days. The sauce thickens as it chills, so whisk briefly before serving. For meal prep, portion into small containers—2 tbsp servings work perfectly for dipping or topping. Freeze for up to 3 months in an ice cube tray for single-use portions, thawing at room temperature before use.
Why You'll Love This Recipe
- No-Chop Needed: I swear by this—just a quick chop of fresh dill and chives, then stir. No food processor, no straining, no mess. The capers and cornichons are already pickled and chopped, so you’re basically done before the timer goes off.
- Tart-Sweet Magic: That bright, herby punch from the dill and chives cuts through the mayo’s richness, while the capers add a salty crunch. Honestly, it’s the kind of sauce that makes you want to lick the bowl—even if you know you shouldn’t.
- Weeknight Hero: Slap it on fish tacos, burgers, or even a grilled cheese. It’s the secret weapon I keep in the fridge for lazy nights when I don’t want to fuss but still crave something ridiculously good. (Yes, even on a Tuesday night.)
- Makes Leftovers Worth It: This sauce actually improves after a day in the fridge—the flavors meld, and the texture stays perfect. I double the batch so I can toss it on sandwiches all week without buying more. Budget win, flavor win.
Step-by-step instructions for Alton Brown's tartar sauce recipe
This method delivers a velvety, perfectly balanced tartar sauce with vibrant texture and depth.
Toast the Celery Seeds for Enhanced Flavor
Heat a dry skillet over medium-low heat and add the 1 teaspoon celery seeds. Toast them for 1-2 minutes, stirring constantly, until they release their nutty aroma and turn a deeper golden color. This step develops their flavor profile significantly—don't rush it, but watch carefully to avoid burning.
Transfer the toasted seeds to a small bowl and let them cool for 1 minute before grinding. This brief cooling prevents the seeds from releasing excess oil when you process them. Once cool, pulse them in a spice grinder or mortar and pestle until finely ground but not powdered—you want visible texture to complement the sauce's creaminess.
Combine Wet Ingredients for Emulsification
In a medium bowl, whisk together the 1 cup mayonnaise, 1 tablespoon fresh lemon juice, and 1 tablespoon extra-virgin olive oil until fully combined. The olive oil helps stabilize the emulsion, preventing separation later. Whisk vigorously for 30 seconds to ensure the lemon juice is evenly distributed throughout the mayonnaise.
This foundational mixture should be smooth and homogeneous. If you notice any streaks of oil or lemon juice, continue whisking for another 10 seconds. The goal is to create a stable base that can properly incorporate the remaining ingredients without breaking.
Fold in Chopped Herbs and Briny Elements
Add the 0.25 cup finely chopped fresh dill weeds and 0.15 cup finely chopped fresh chives to the mayonnaise mixture. Using a rubber spatula, gently fold them in with a light hand to preserve their texture. Overmixing at this stage can bruise the herbs and release bitterness into the sauce.
Next, incorporate the 2 tablespoons chopped capers and 2 tablespoons chopped cornichons. These briny elements add depth and contrast to the creamy base. Fold them in just until evenly distributed—you should still see small clusters throughout the sauce. This uneven distribution creates interesting texture contrasts when served.
Season and Emulsify for Perfect Consistency
Add the 0.5 teaspoon Diamond Crystal kosher salt and 0.25 teaspoon freshly cracked black peppercorns to the mixture. Gently fold these in along with the ground celery seeds. Taste the sauce and adjust the seasoning if needed—you may need an additional pinch of salt to balance the acidity from the lemon juice.
For the final emulsification, use a hand mixer or whisk to blend everything together for 20-30 seconds until the sauce reaches a smooth, velvety consistency. The mixture should coat the back of a spoon without being overly thick. If it appears too stiff, add 1 teaspoon water at a time until it reaches the desired spreadable texture.
Rest and Serve for Optimal Texture
Cover the tartar sauce and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to meld completely and the emulsion to stabilize. The sauce should be thick but still spreadable, with visible flecks of dill, chives, and capers throughout.
Serve immediately with crispy fried fish, golden potato chips, or fresh oysters. The contrast between the cool, creamy sauce and warm, crispy textures creates the perfect bite. For best results, consume within 2-3 days while the herbs maintain their freshness and vibrancy.
Pro Tips For Making Alton Brown Tartar Sauce
- CHOP HERBS FINELY: Fresh dill and chives lose their punch if left in big chunks—aim for a rough chop, not a mince. I used to eyeball it, but now I measure: about ¼ cup each, chopped so they disappear into the sauce without fighting for texture.
- DRAIN CAPERS WELL: Those little brine-soaked capers add flavor, but leftover liquid turns your sauce watery. Pat them dry on paper towels or rinse and drain for 10 minutes in a fine-mesh strainer. Trust me, the extra step keeps your sauce from tasting like a sad pickle brine.
- MIX IN CORNICHONS LAST: Add the cornichons after everything else is combined—otherwise, their sharp acidity will start breaking down the mayo too soon. Toss them in just before serving, or they’ll turn your bright green sauce into a murky gray.
- STIR GENTLY: This isn’t a smoothie—aggressive mixing incorporates air, which makes the sauce separate later. Use a rubber spatula and fold everything together just until the herbs are distributed. Overmixing is how you end up with a broken sauce that looks like it’s been through a blender.
Creative variations of this recipe
Spicy Kick Variation
For a bold twist, add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Cholula) to the base mixture. This variation works beautifully with blackened catfish or spicy shrimp tacos.
I recommend starting with ½ teaspoon and adjusting to taste—you can always add more, but you can't take it out! 🌶️
Smoky Chipotle Twist
Infuse the sauce with smoky depth by adding 1 teaspoon adobo sauce (from canned chipotles) and ½ teaspoon smoked paprika. This version pairs perfectly with grilled mahi-mahi or smoked salmon. For extra richness, fold in 1 tablespoon crumbled blue cheese at the end. The smoky-sweet contrast is unforgettable.
Herb-Forward Variation
Swap out the chives for ¼ cup finely chopped parsley and add 1 teaspoon chopped tarragon for a French-inspired tartar sauce. This lighter, brighter version complements seared scallops or lobster rolls.
The parsley adds a fresh, almost citrusy note that balances the creaminess beautifully. Garnish with extra parsley before serving.
Creamy Avocado Tartar
For a lighter, vegan-friendly option, replace ½ cup of the mayonnaise with ½ cup mashed avocado. Add 1 tablespoon lime juice (instead of lemon) and 1 tablespoon chopped cilantro for a zesty, tropical twist.
This version works wonderfully with grilled shrimp skewers or fish tacos. The avocado adds a velvety texture while keeping the sauce rich and satisfying.
Classic British Remoulade
Transform this into a remoulade by adding 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce to the base. Stir in 1 tablespoon chopped cornichons and 1 teaspoon capers, then finish with 1 teaspoon chopped parsley.
This variation is perfect for fish and chips or shrimp cocktail. The mustard adds a tangy depth that elevates the classic flavors.
Sweet and Tangy Glaze
For a dessert-friendly tartar sauce, mix in 1 tablespoon honey or maple syrup and ½ teaspoon vanilla extract at the end. This sweet-tart sauce pairs surprisingly well with fried chicken tenders or pork belly bites.
The honey softens the briny notes, creating a balanced, slightly sweet condiment that’s perfect for dipping or drizzling. 🍯
Nutrition facts
Frequently asked questions
Why does Alton Brown's tartar sauce have celery seeds?
The celery seeds add a subtle nutty crunch that complements the creamy texture perfectly. When toasted and ground, they create a unique depth of flavor that balances the briny capers and fresh herbs. This signature element sets Alton Brown's version apart from traditional recipes.
Can I make this tartar sauce ahead of time?
This sauce actually tastes better when made 24 hours ahead as the flavors meld together. Store it in an airtight container in the refrigerator for up to 5 days. The herbs will maintain their freshness, and the emulsion will stabilize beautifully. Just give it a quick whisk before serving.
What if my tartar sauce separates?
Don't worry—this happens occasionally. Simply whisk in 1 teaspoon olive oil or 1 teaspoon mayonnaise to restore the emulsion. For extra insurance, chill the sauce for 30 minutes before serving, as cold temperatures help stabilize the mixture. The key is gradual incorporation of ingredients during preparation.
Are there any good vegetarian alternatives for this sauce?
Yes! For a vegan version, replace the mayonnaise with ½ cup vegan mayo and ½ cup mashed avocado. Add 1 tablespoon lime juice and 1 tablespoon chopped cilantro for brightness. This works wonderfully with grilled vegetables, tofu, or veggie burgers. The avocado adds natural creaminess while keeping it plant-based.
How do I prevent the herbs from turning bitter?
Use only the freshest herbs possible, and chop them just before adding to the sauce. Avoid overmixing after incorporating the herbs—they release bitterness when bruised. For extra protection, add the herbs last and fold them in gently with a rubber spatula. If using dried herbs, reduce to ⅓ the amount of fresh.