This Whole30 Tartar Sauce is quick and easy to make using fresh cucumber, dill, and capers. It’s paleo-friendly and suitable for many migraine diets because it uses simple, whole ingredients.
Why Make This Recipe?
A few weeks ago I wanted to pair a new traditional crab cake recipe with a fresh tartar or remoulade sauce. Most recipes relied on jarred relish or pickles, which often contain coloring, additives, or preservatives. This version avoids those ingredients and delivers a bright, clean flavor. Benefits of this recipe include:
- Minimal ingredients — fresh cucumber, mayonnaise, mustard, vinegar, and dill.
- No store-bought relish — quick pickles made from fresh cucumbers add crunch and freshness.
- Perfect for summer seafood like grilled salmon or shrimp, and also great on burgers.
- Whole30 and paleo friendly, and compatible with many migraine diets when using appropriate ingredient choices.
Ingredients
Mayonnaise — Use a compliant store-bought mayo (such as Sir Kensington’s Organic or Primal Kitchen) or make your own. If you avoid eggs, a vegan aquafaba mayo works well.
Grainy mustard — Traditional grainy mustard is preferred, though Dijon will work if needed.
Cucumbers and distilled white vinegar — These make a quick pickle that keeps the cucumbers crisp and flavorful.
Dill — Fresh dill gives a bright, herbal note; dried dill can substitute in a pinch.
Capers (optional) — Capers add a briny tang but are pickled and may not be suitable for all migraine diets. If tolerated, rinse capers well and pat dry before using. Olives or rinsed capers packed only in water and vinegar are often better tolerated.
How to Make Homemade Tartar Sauce
- If making homemade mayo, whip it in a food processor or with an immersion blender until thick and creamy.
- Combine the finely chopped seedless cucumber with distilled white vinegar in a small bowl and let it sit for about 10 minutes to quick-pickle.
- Add the mayo, grainy mustard, dill, chopped capers (if using), and season with freshly cracked pepper and salt to taste. Stir to combine.
- Chill for at least 30 minutes to allow flavors to meld. Serve cold.
This sauce pairs especially well with Maryland crab cakes, grilled fish, shrimp, or burgers.
Other Sauce Recipes
If you enjoy this Whole30 tartar sauce, try other paleo- and Whole30-friendly sauces and dressings for a variety of flavors.
Recipes
Copycat Chick fil A Sauce (Paleo)
Chicken
Chicken Zucchini Poppers
Beef
Grilled Flank Steak with Chimichurri Sauce
Recipes
Creamy Basil Dressing
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Whole30 Tartar Sauce
Ingredients
- 1/2 cup mayonnaise (*see notes for recommendations)
- 1 tablespoon distilled white vinegar
- 1/4 cup finely chopped seedless cucumber
- 1 teaspoon grainy mustard (*or 1/2 teaspoon mustard powder if needed)
- 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
- 1 tablespoon chopped capers (optional — rinse well if using)
- Freshly cracked pepper and kosher salt to taste
Instructions
- Combine the chopped cucumber with the distilled white vinegar in a medium bowl and let it sit for 10 minutes to quick-pickle.
- Add the mayonnaise, mustard, dill, chopped capers (if using), and season with freshly cracked pepper and kosher salt to taste. Stir until well combined.
- Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- You can use homemade mayo or a compliant store-bought brand for Whole30. If you need an egg-free version, try an aquafaba mayo.
Nutrition
Calories: 193 kcal
Carbohydrates: 1 g
Protein: 1 g
Fat: 21 g
Saturated Fat: 3 g
Cholesterol: 12 mg
Sodium: 192 mg
Potassium: 10 mg
Sugar: 1 g
Vitamin A: 18 IU
Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation.
This post was updated on August 13, 2021 to include extra tips on making this homemade tartar sauce.