Red Lobster Tartar Sauce Copycat Recipe
Red Lobster’s tartar sauce is the kind of thing you find yourself eating straight off the spoon before the fish even hits the table. This copycat recipe gets you the same creamy, tangy result in about 5 minutes with ingredients you probably already have.
It pairs with anything fried, grilled, or dipped, and the fridge version tastes even better the next day once everything has had time to settle together.
Why I Love This Recipe
The balance here is what keeps me coming back to it. It’s sharp from the relish, rich from the mayo, and has just enough lemon to cut through both without tasting like salad dressing.
It’s also a genuinely forgiving recipe. A little more relish, a little less, and it still works. The capers are the one thing I’d call non-negotiable because they add a brininess that rounds everything out in a way plain relish doesn’t.
Recipe Ingredients
- 1 cup mayonnaise – Full-fat works best; light mayo makes the sauce thinner and slightly sweet
- 3 tbsp sweet pickle relish – Drained well so the sauce doesn’t go watery
- 1 tbsp capers, drained and roughly chopped – Adds brine and a slightly grassy note; don’t skip
- 1 tbsp fresh lemon juice – Bottled works in a pinch but fresh gives a cleaner bite
- 1 tsp Dijon mustard – Adds depth without making it taste mustardy
- 1 tsp onion powder – Background savory flavor; not the same as raw onion
- 1/4 tsp Worcestershire sauce – Just a few drops; this is the subtle savory base note
- Salt and black pepper to taste – Add at the end so you can calibrate after tasting
Variations / Substitutions
- Miracle Whip instead of mayo – The sauce will be noticeably sweeter and tangier, which some people actually prefer with fried fish.
- Dill relish instead of sweet – Makes the whole sauce sharper and more pickle-forward; worth trying if you like a bite.
- Lemon zest added – Stir in 1/2 tsp along with the juice for a more pronounced citrus flavor without adding more acidity.
- Capers swapped for chopped green olives – The brine is similar but the flavor is milder; works fine if capers aren’t available.
- Add hot sauce – A few drops of Tabasco or your preferred hot sauce brings quiet heat that doesn’t overpower the tang.
- Dairy-free – Use a vegan mayo like Hellmann’s Vegan or Follow Your Heart; the texture holds up well.
- Add fresh dill – 1 tsp of chopped fresh dill makes the sauce feel more herb-forward, closer to a Scandinavian-style tartar.
If you’re making this alongside a full fish dinner, you might also want to look up a Red Lobster Cheddar Bay Biscuits copycat recipe to round out the spread.
How To Make Red Lobster Tartar Sauce
Step 1: Drain and Chop the Capers
Before anything goes into the bowl, drain the 1 tbsp capers well and give them a rough chop on your cutting board. You’re not looking for a paste, just pieces small enough to distribute evenly through the sauce. Three or four quick passes with the knife is enough.
This is also the moment to drain your 3 tbsp sweet pickle relish. Press it lightly with the back of a spoon against the side of a fine mesh strainer or just squeeze a small handful in your palm over the sink. Excess liquid is the main reason homemade tartar sauce goes thin.
Step 2: Whisk the Sauce Together
Add the 1 cup mayonnaise to a medium bowl. Squeeze in the 1 tbsp fresh lemon juice, then add the 1 tsp Dijon mustard, 1 tsp onion powder, and 1/4 tsp Worcestershire sauce. Whisk everything together until smooth, about 30 seconds.
Fold in the drained relish and chopped capers with a spatula or spoon rather than the whisk. You want to keep the little pieces intact and evenly distributed rather than mashing them in.
Step 3: Season and Chill the Sauce
Taste the sauce and add salt and black pepper. Start with a small pinch of each, stir, and taste again. The capers and relish both bring salt, so you may need less than you think.
Cover the bowl and refrigerate for at least 30 minutes before serving. The flavor changes noticeably as the ingredients settle, and the sauce thickens slightly from the chill. This is the version that actually tastes like the restaurant’s.
Step 4: Transfer and Serve
Spoon the chilled sauce into a small serving bowl and give the top a gentle swirl with the back of the spoon. Lay a few whole capers across the top and add a thin wedge of lemon on the rim of the bowl so people can squeeze more if they want.
Recipe Tips
- Drain the relish thoroughly. It’s the step most people skip, and it’s why their tartar sauce ends up runny. A watery sauce won’t cling to fish the way it should.
- Make it a day ahead. The flavor at 24 hours is noticeably better than at 30 minutes. If you have time, do it the night before.
- Use a good mayo. Hellmann’s or Duke’s both have a clean, neutral flavor that doesn’t fight the other ingredients. Store-brand mayo can be fine but tends to be sweeter.
- Taste before you add salt. The capers and relish vary in saltiness depending on the brand. Always season at the end.
Chill time by batch size (30 min minimum recommended for all sizes; internal temp guide is irrelevant here since this is a cold sauce):
| Batch Size | Fridge Time for Best Flavor | Yield |
|---|---|---|
| Half batch (1/2 cup mayo base) | 30 min minimum | About 3/4 cup |
| Full batch (1 cup mayo base) | 30 to 60 min | About 1 1/2 cups |
| Double batch (2 cups mayo base) | 60 min minimum | About 3 cups |
How To Store
- Refrigerate – Store in an airtight container or jar for up to 5 days. Give it a quick stir before serving because the lemon juice can separate slightly after a day or two.
- Serve Cold – This sauce is meant to be served cold, straight from the fridge. It doesn’t need to come to room temperature.
What To Serve With Red Lobster Tartar Sauce
Fried fish is the obvious call, but this sauce is genuinely good with anything that needs a creamy, tangy dip. Fish tacos work well because the sauce cuts through the richness of battered fish in a way that a simple slaw dressing doesn’t. Shrimp, either fried or grilled, is another strong match because the brine from the capers plays against the natural sweetness of the shrimp. It also works alongside crab cakes, where the bright lemon note in the sauce balances the richness of the crab without covering it.
Frequently Asked Questions
Can I make this without capers?
Yes, but the sauce will taste noticeably flatter. The closest swap is a few chopped green olives or an extra teaspoon of relish, though neither fully replicates the brininess.
Can I freeze tartar sauce?
No. The mayonnaise base breaks when frozen and thaws into a separated, oily mess. Keep it in the fridge and use it within 5 days.
My sauce turned out thin. What went wrong?
Almost certainly the relish wasn’t drained enough. Stir in a tablespoon of extra mayo and let it chill for another 30 minutes to firm up.
Can I double the recipe?
Yes, every ingredient scales directly. Just make sure your bowl is large enough before you start mixing.
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Ingredients
Method
- Drain the capers and chop them roughly. Drain the sweet pickle relish by pressing it against a strainer or squeezing lightly to remove excess liquid.
- Whisk together the 1 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp onion powder, and 1/4 tsp Worcestershire sauce until smooth. Fold in the drained relish and chopped capers.
- Taste the sauce and season with salt and black pepper. Cover and refrigerate for at least 30 minutes.
- Transfer to a small serving bowl, swirl the top, garnish with a few whole capers, and serve with a lemon wedge on the side.
