Long John Silvers Tartar Sauce Recipe

There is nothing quite like biting into a piece of crispy fried fish, but let’s be honest, it’s the tartar sauce that really makes the meal.

I’ve always had a soft spot for that specific tangy, creamy sauce you get at Long John Silver’s, so I decided I had to recreate it in my own kitchen.

Mixing up this copycat Long John Silvers Tartar Sauce Recipe was surprisingly simple, and the flavor took me right back to those fun family seafood dinners.

It adds just the right amount of zing to everything from shrimp to fries, and I love having a jar ready in the fridge. I’m thrilled to share this easy version with you so you can elevate your next seafood night at home.

Ingredients

  • 1 cup mayonnaise: The creamy base that brings everything together; use a high-quality brand for the best texture.
  • 2 tablespoons sweet pickle relish: Adds that signature crunch and sweetness that balances the tang.
  • 1 tablespoon lemon juice: Provides the necessary acidity to cut through the richness of the mayo.
  • 1 tablespoon chopped fresh parsley (optional): Gives a pop of fresh color and a mild herby flavor.
  • 1/2 teaspoon dried dill weed: This is the secret herb that gives the sauce its distinct seafood-ready taste.
  • 1/4 teaspoon onion powder: Adds a savory depth without the sharp bite of raw onions.
  • 1/4 teaspoon garlic powder: A subtle hint of garlic rounds out the flavor profile perfectly.
  • Salt and pepper: Use these to taste to bring all the flavors forward.

Note: This recipe makes about 1 cup of sauce, serving approximately 4-6 people depending on portion size.

Variations

If you want to tweak the flavor to suit your dietary needs or taste buds, there are plenty of options. For a dairy-free or vegan version, simply swap the standard mayonnaise for your favorite plant-based mayo; the spices work just as well. To make a sugar-free option, look for a dill relish instead of sweet relish and add a keto-friendly sweetener if you miss the sweetness. You can also mix in some chopped capers for extra brininess or a pinch of cayenne pepper if you like a spicy kick to contrast the creamy texture.

Cooking Time

  • Prep Time: 10 mins
  • Cooking Time: 0 mins
  • Total Time: 10 mins

Equipment You Need

  • Medium mixing bowl: You need enough space to whisk the ingredients vigorously without spilling.
  • Whisk or spoon: Essential for blending the spices evenly into the mayonnaise base.
  • Measuring spoons: Accuracy with the spices ensures you get that authentic copycat flavor.
  • Airtight container: Necessary for storing the sauce in the fridge to let the flavors meld.

How to Make Long John Silver’s Tartar Sauce?

Mix the Wet Ingredients

Start by grabbing your medium mixing bowl and combining the mayonnaise, sweet pickle relish, and lemon juice. Stir these ingredients together until the mixture is smooth and the relish is evenly distributed throughout the mayo. This creates the foundational texture for your sauce before you add the seasonings.

Incorporate the Seasonings

Next, add the chopped fresh parsley (if you are using it), dried dill weed, onion powder, and garlic powder to the bowl. Stir everything together thoroughly, ensuring that the dried spices are well incorporated and not clumping together. This step is where the sauce starts to smell like the real deal.

Season and Adjust

Sprinkle a little bit of salt and pepper into the mixture, then give it another good stir to blend everything perfectly. It is important to taste a small amount at this stage to see if it needs a little more salt or perhaps an extra splash of lemon juice to suit your personal preference.

Chill for Flavor Development

Cover the bowl tightly with plastic wrap or transfer the sauce to an airtight container and place it in the refrigerator. Let it chill for at least 30 minutes; this resting time is crucial as it allows the dried herbs and spices to rehydrate and release their full flavor into the creamy base.

Final Stir and Serve

After the sauce has chilled nicely, take the bowl out of the fridge and give it one final good stir to mix in any liquid that might have separated. It is now ready to be spooned over your favorite seafood or used as a dip, delivering that classic tangy taste you love.

Additional Tips for Making this Recipe Better

When I make this sauce, I always try to use freshly squeezed lemon juice instead of the bottled kind because it adds a brightness that you just can’t fake. One thing I’ve learned is that letting it sit overnight in the fridge makes a huge difference; the onion and garlic powders really mellow out and blend better the longer they sit. I also prefer to drain my sweet pickle relish slightly before adding it so the sauce doesn’t become too watery or runny.

  • Use full-fat mayonnaise for the richest, most authentic texture and flavor.
  • If you don’t have sweet relish, you can mince sweet pickles finely by hand.
  • Taste the sauce after it chills, as cold temperatures can mute flavors, and you might want a pinch more salt.
  • Add a dash of Worcestershire sauce for a deeper, more savory umami note.
  • Make a double batch because it goes fast, especially if you are serving fries or hushpuppies.

How to Serve Long John Silver’s Tartar Sauce?

This sauce is naturally perfect for dipping fried fish fillets, popcorn shrimp, or crab cakes, but don’t stop there. I love serving it in a small ramekin alongside a basket of hushpuppies or french fries for a tangy alternative to ketchup. It also makes a fantastic spread for fish sandwiches or burgers, adding a creamy, zesty layer that cuts through the grease. For a nice presentation, sprinkle a little extra dried dill or fresh parsley on top just before serving.

Nutritional Information

  • Calories: 300 kcal (per serving estimate)
  • Protein: 0.5g
  • Carbohydrates: 2g
  • Fat: 32g

Make Ahead and Storage

Storage Guidelines

To keep your tartar sauce fresh, store it in a clean jar or plastic container with a tight-fitting lid in the refrigerator. It will stay good for up to one week, although the quality is best within the first few days.

Freezing Instructions

I strongly advise against freezing this tartar sauce because the mayonnaise base is an emulsion that will break when frozen. Once thawed, the oil and liquids will separate, leaving you with a curdled, unappetizing texture that can’t really be fixed.

Reheating Tips

Tartar sauce is meant to be served cold or chilled, so there is no need to reheat it. In fact, heating it up would cause the mayonnaise to separate and become oily, so always keep it cool right up until serving time.

Why You’ll Love This Recipe?

  • Authentic Flavor: It nails that specific tangy, sweet, and creamy balance found at the restaurant.
  • Incredibly Quick: You can whip this up in under 10 minutes with zero cooking required.
  • Pantry Staples: Most of the ingredients, like mayo and dried spices, are things you likely already have.
  • Better Than Store-Bought: The fresh lemon and quality spices give it a much cleaner taste than bottled versions.
  • Versatile Dip: It works on everything from fish and chips to roasted vegetables and sandwiches.

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