Texas Roadhouse Tartar Sauce Copycat Recipe
This Texas Roadhouse tartar sauce recipe gives you that tangy, creamy dipping sauce from the restaurant, made in your own kitchen with ingredients you probably already have.
It comes together in about 5 minutes with no cooking at all. Make it once and you will reach for it every time you fry fish, plate a shrimp basket, or want something better than the jarred stuff.
Why I Love This Recipe
The balance here is what keeps me coming back. It is cool and rich from the mayo, but the relish and lemon juice cut right through it so it does not sit heavy.
It also keeps well in the fridge for a full week, which means you can make it Sunday and pull it out whenever you need it.
Recipe Ingredients
- 1 cup mayonnaise – Full-fat gives the richest result; Duke’s or Hellmann’s both work well
- 3 tbsp sweet pickle relish – Adds the signature sweet-tangy bite; drain off any excess liquid before measuring
- 1 tbsp capers, drained and roughly chopped – Brings a briny depth that sets this apart from basic tartar sauce
- 1 tbsp fresh lemon juice – Brightens everything; bottled works if that is what you have
- 1 tsp Dijon mustard – Adds a mild sharpness without being obvious
- 1 tsp white wine vinegar – A second layer of acid that keeps the sauce from tasting flat
- 1/2 tsp onion powder – Savory backbone without any raw onion texture
- 1/4 tsp garlic powder – Just enough to round out the flavor
- Salt and black pepper to taste – Adjust at the end once everything is combined
Variations / Substitutions
- Dill relish instead of sweet relish – The sauce turns more savory and a little sharper, closer to a classic seafood tartar.
- Miracle Whip instead of mayonnaise – It adds noticeable sweetness, so cut the relish back to 2 tbsp to balance it.
- Lemon zest in place of white wine vinegar – Brighter citrus flavor with less sharpness, good if you want the lemon to be the front note.
- Chopped fresh dill instead of capers – A cleaner, herbier finish; use about 1 tbsp packed.
- Dairy-free – Most major mayo brands are already egg-based, but check the label; the rest of the ingredients are naturally dairy-free.
- Extra heat – Stir in 1/2 tsp of hot sauce or a pinch of cayenne for a sauce with some kick.
If you like this kind of quick, stir-together condiment, the Texas Roadhouse Ranch Dressing Copycat Recipe is worth trying next.
How To Make Texas Roadhouse Tartar Sauce
Step 1: Combine the Base Ingredients
In a medium bowl, add the 1 cup mayonnaise, 3 tbsp sweet pickle relish, 1 tbsp roughly chopped capers, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1/2 tsp onion powder, and 1/4 tsp garlic powder. Stir everything together until the mixture is completely uniform, about 1 minute of stirring.
You are looking for a smooth, pale sauce with the relish and capers distributed evenly throughout, no streaks of mustard or pools of liquid from the relish.
Step 2: Season and Chill the Sauce
Taste the sauce and add salt and black pepper to your liking, starting with a small pinch of each and tasting as you go. Give it one more stir, then cover the bowl tightly with plastic wrap or transfer to a jar with a lid, and refrigerate for at least 30 minutes before serving.
The chilling time matters here. Thirty minutes in the fridge lets the onion powder and garlic powder bloom into the mayo so the flavors taste cohesive rather than separate.
Step 3: Transfer to a Serving Bowl and Garnish
Spoon the chilled tartar sauce into a small serving bowl. Add a light sprinkle of black pepper and a small sprig of fresh dill or a thin lemon round on the edge of the bowl if you have one.
Recipe Tips
- Drain the relish well. If there is too much liquid in the relish, the sauce will turn thin and watery after a day in the fridge. Press it lightly with a spoon against the side of a small strainer before adding it.
- Chop the capers small. Roughly chopped means no large whole capers in your bite. You want the brine flavor, not a mouthful of whole caper in a spoonful of sauce.
- Taste before you chill, then taste again after. The flavors shift noticeably once the sauce is cold, and you may want a touch more lemon or salt after the 30-minute rest.
- Make it a day ahead. The sauce is noticeably better on day 2, when everything has had time to come together overnight.
Use a small jar or ramekin rather than a wide bowl if you are not serving a crowd — less surface area means it stays fresher longer in the fridge.
How To Store
- Refrigerate – Keep in a sealed jar or airtight container for up to 7 days. Give it a quick stir before each use since the liquids can settle slightly.
- Serve Cold – This sauce is meant to be served cold, straight from the fridge. No reheating needed.
What To Serve With Texas Roadhouse Tartar Sauce
Fried fish fillets are the obvious partner, and the cool, acidic sauce cuts the richness of the fried batter in a way a plain lemon wedge does not. It also works well alongside a shrimp boil where you want something creamy to contrast the spiced, salty shrimp. Spread it on a fish sandwich instead of plain mayo and the whole thing tastes more put-together, because the capers and mustard add layers that regular mayo never does.
Frequently Asked Questions
Can I make this tartar sauce without capers?
Yes. Leave them out and add an extra tablespoon of relish to keep the briny element going. The sauce will taste a bit milder but still works well.
Can I freeze tartar sauce?
No. Mayonnaise breaks when frozen and the texture turns grainy and separated after thawing.
How far ahead can I make this?
Up to 3 days ahead is ideal. Beyond that it still tastes fine through day 7, but the lemon brightness fades a little by the end of the week.
My sauce tastes too sweet. What do I do?
Add a little more lemon juice or white wine vinegar, a few drops at a time, and stir between each addition until the sweetness is balanced out.
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Texas Roadhouse Tartar Sauce Recipe
Ingredients
Method
- Combine the mayonnaise, sweet pickle relish, capers, lemon juice, Dijon mustard, white wine vinegar, onion powder, and garlic powder in a medium bowl and stir until fully combined, about 1 minute.
- Season with salt and black pepper to taste, stir once more, then cover and refrigerate for at least 30 minutes.
- Transfer to a small serving bowl and garnish with a sprinkle of black pepper and a lemon round or fresh dill sprig before serving.
