McDonald’s Tartar Sauce Copycat

This McDonald’s Tartar Sauce Copycat is my favorite when I want that creamy and tangy flavor without leaving the house. It takes just 5 minutes and uses simple ingredients like mayonnaise, pickle relish, and onion. I love knowing exactly what’s in it, and it tastes great on fish sandwiches or fries.

Since McDonald’s meals are loved all around the world, I knew I had to start sharing some copycat recipes on the blog, especially after so many of you asked for them. This McDonald’s fish sandwich copycat became one of the most requested, and one tip I love sharing is using pickle juice in the batter for extra flavor. And now that you have the tartar sauce recipe too, you’re all set. Another favorite to dip in this sauce is my McDonald’s chicken nuggets. So good and easy to make at home!

Now you don’t have to get dressed or make a trip to the drive-thru, you can make your own at home. This homemade McDonald’s tartar sauce is made with fresh ingredients you probably already have in your kitchen. Unlike the original, there are no additives or hard-to-pronounce ingredients here. And if you’re looking for more fun copycat recipes, I’ve got plenty. Try my McDonald’s Big Mac sauce that you can make in minutes, or if you’re craving something sweet, check out the air fryer McDonald’s apple pies.

Why you will love this recipe 

• Skip the drive-thru, keep the flavor: I make this when I’m craving that creamy tartar sauce from McDonald’s but want to keep things homemade. With mayo, capers, relish, onion, parsley, and a touch of sugar, it is ready fast with pantry staples.
• So much more than fish: It’s not just for fish sandwiches. I love using it as a spread on burgers, a dip for potato wedges or chips, and even a fun twist on veggie trays.
• Creamy with a little crunch: The texture is one of my favorite parts. It’s smooth and creamy, with just enough bite from the chopped onion and extra relish stirred in at the end.
• Quick to make, great to chill: I throw this together in just a few minutes, and it tastes even better after chilling for a couple of hours.

What you will need

• Chopped onion: I divide the onion so part gets blended and part gets stirred in for texture.
• Pickle relish: I split the relish in half, blending some and saving the rest to mix in at the end.
• Capers: A small spoonful of capers is great for a tangy and briny flavor.
• Mayonnaise: Good-quality mayo is a must as the creamy base of the sauce.
• Granulated sugar: I add just a touch of sugar to balance the tang.
• Dried parsley flakes: I mix in a little parsley for a herby taste.

How to make

1. Chop it up: I add the capers, two tablespoons of pickle relish, mayonnaise, and one tablespoon of chopped onions to a blender or food processor. Then, I blend everything until it’s completely smooth and creamy.

2. Mix: Then, I stir in the remaining pickle relish and one more tablespoon of chopped onion. Then, I just mix everything together until it’s fully combined.

3. Add the basics: I add the sugar and parsley to the mixing bowl. Then I give them a quick stir.

4. Chill and serve: I transfer the sauce to a bowl covered with plastic wrap or into a jar. Then I let it chill in the fridge for at least two hours so the flavors can come together.

Expert tip

Drain the relish first

Draining the pickle relish is something I always do before mixing up this tartar sauce. It keeps the texture thick and creamy, just the way I like it. Taking that extra minute to press out the liquid really makes the final sauce smooth and perfectly balanced.

More tips to consider:

• If the sauce turns out too thick, I just stir in a teaspoon of milk or cream. It loosens it up without changing the flavor.
• I always use dill pickle relish for this recipe. Sweet relish makes the sauce too sugary, especially for a fish sandwich.
• When I don’t feel like using a food processor, I mash the capers and relish with a fork. It might take a little longer, but cleanup is a lot easier.
• I like to make a bigger batch and let it chill overnight. The flavor gets even better the longer it sits in the fridge.

Recipe variations

• Make it sweeter: When I want a little more sweetness, I stir in an extra ½ teaspoon of sugar to balance the tang.
• Sweet relish twist: If I’m going for a softer flavor, I swap in 4 tablespoons of sweet pickle relish instead of dill.
• Lighter and creamy: When I want to cut down on calories, I use 1 cup of plain Greek yogurt instead of mayo and still get that creamy texture.
• No capers, no problem: If I’m out of capers, I chop up 1 to 2 teaspoons of green olives for that same briny flavor.
• Swap the herbs: When I don’t have parsley, I use ½ teaspoon of dried basil and it still adds a fresh herby touch.
• Change the onion: I usually use 2 tablespoons of finely diced white onion, but I’ve swapped in red or yellow onions too and it still tastes great.

Serving suggestions

In my house, tartar sauce always starts with fish, but it definitely doesn’t end there. I love serving it alongside my beer-battered fish recipe and these crispy potato wedges for a meal that my kids can’t wait to dip into. They’ll eat just about anything if there’s a little bowl of this creamy sauce on the side.

It also works great on burgers and sandwiches. When I make salmon patties or even my Air Fryer crispy fish, I always top them with a generous spoonful of tartar sauce. My friends ask for the recipe every time they come over, and honestly, it’s one of those simple sauces that just makes everything better.

How to store leftovers

• Store: I keep the tartar sauce in a jar or airtight container in the fridge. It stays fresh for up to three weeks.
• Freeze: When I have extra, I freeze it in a freezer-safe container or bag. It holds up well for about three to four months.
• Thaw: I always thaw it in the fridge overnight before using. I don’t leave it out at room temperature, just to be safe.

Frequently asked questions

More sauces to try: