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Homemade Cajun Tartar Sauce Recipe

ByDiane Gail January 4, 2026January 4, 2026

This homemade Cajun tartar sauce recipe is bold, tangy, and a little spicy, and it comes together in just minutes. It’s easy to scale too — making it work just as well for a quiet dinner for two, as it does for feeding a crowd at a backyard fish fry.

If you enjoy making your own spicy sauces from scratch, try my jalapeño spiced cranberry mustard, New York style buffalo sauce, and Japanese spicy peanut dressing next.

A bowl of creamy dipping sauce topped with chopped green onions and dill, surrounded by lemon slices, fried fish fillet, capers, fresh dill, green onions, and a red napkin on a wooden surface.

Let’s talk about this recipe

The inspiration for this one goes way back for me. When I lived on the coast in the Pacific Northwest, I used to frequent a bayside restaurant that served house-made Cajun tartar sauce with all of their seafood dishes.

I’ve been craving it ever since I moved back East. I finally recreated it, and I definitely hit the nail right on the head with this one. It’s exactly like the sauce I’ve been pining for all this time. If you’re looking for a sauce that instantly upgrades any seafood dish, this one is going to earn a permanent place in your fridge.

If you enjoy making condiments at home, you may want to browse the full condiment recipes made from scratch collection for more ideas.

What makes this recipe so good?

Bold coastal flavor that balances tangy, briny, and spicy notes, without overwhelming the seafood it’s served with.
Ready in minutes which makes it ideal for last-minute dinners or impromptu seafood nights.
Easily adjustable heat so you can keep it mild, or turn it up, depending on who’s at the table.
Scales effortlessly whether you’re making a small bowl for one or a big batch for a crowd.
Fresh herb finish thanks to freshly chopped dill and scallions, which add a clean, aromatic lift and balance the richer elements of the sauce.

Ingredients you’ll need

A wooden surface with labeled bowls of mayonnaise, dill relish, fresh dill, garlic, nonpareil capers, hot sauce, lemon juice, stone ground mustard, Cajun seasoning, and scallions arranged neatly.

Mayonnaise: This is the base of the sauce. Homemade mayonnaise is highly recommended for the best flavor, but a good-quality store-bought version works just fine.
Stone ground mustard: Adds texture and depth without overpowering the sauce. Look for one with visible seeds for the best bite.
Nonpareil capers: These small capers bring a clean, briny pop that’s essential to the Cajun tartar flavor.
Fresh dill: Highly recommended here. It adds freshness and balance that dried dill simply can’t replicate.
Hot sauce: Use your favorite. I use Frank’s RedHot, but any sauce you enjoy will work — this is where you control the heat.

See recipe card below for full information on ingredients and quantities.

Make it your own

Turn down the heat by using just a few dashes of hot sauce for a milder, more classic tartar sauce profile.
Crank it up by adding extra hot sauce if you like a sauce that really brings a spicy kick.
Make it extra herby by being generous with fresh dill for a brighter, greener finish.
Switch up the mustard, by using Dijon or a beer mustard variety, to subtly shift the flavor of the sauce.
Substitute the scallions with finely chopped onion, if you want a sharper, more traditional tartar-style bite.

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How to make Cajun tartar sauce

A bowl with mayonnaise, capers, hot sauce, chopped dill, dill relish, mustard, garlic, scallions, and cajun seasoning in it on a wooden surface.

A creamy lightly orange sauce in a white bowl with seasonings visible in it, sitting on a wooden surface.

Step 1: Place all ingredients in a bowl.

Step 2: Mix everything together well with a whisk until smooth and fully combined.

Recipe FAQs

Can I make Cajun tartar sauce ahead of time?

Yes, and it actually tastes better after the flavors have had a little time to mingle.

Is Cajun tartar sauce spicy?

It can be, but the spice level is completely adjustable depending on how much hot sauce you use.

What kind of hot sauce works best?

Use any hot sauce you enjoy. I prefer Frank’s RedHot, but this recipe is flexible and will certainly work with your favorite sauce.

Can I use dried dill instead of fresh?

Fresh dill is strongly recommended for the best flavor, but dried dill can work in a pinch.

How much does this recipe make?

This recipe makes about 3/4 cup of sauce and is easy to scale up or down depending on how much you need, making it just as suitable for small meals as it is for gatherings.

Serving ideas

This Cajun tartar sauce shines alongside fried or grilled seafood — fish fillets, shrimp, crab cakes, and fish sandwiches alike. It adds a bright, tangy contrast that brings freshness and balance to every bite. It also works well as a dip for fries, onion rings, or asiago cheese potato wedges, and can even be spooned onto seafood salads for extra flavor.

If you enjoy serving homemade condiments at the table, you’ll want to explore the homemade salad dressing recipes on the blog to serve alongside a fresh garden salad with your seafood dishes. Some of my favorite pairings are creamy Thousand Island, savory honey mustard, and herby Italian.

A spoon lifting creamy, herb-filled dip or sauce from a white bowl on a kitchen counter, with containers and a bottle in the blurred background.

Diane Gail’s tips for success

Taste before serving: The flavor develops quickly, so adjust salt and heat once everything is fully mixed.
Use fresh dill: Fresh herbs make a noticeable difference in both flavor and aroma.
Choose quality mayo: A good mayonnaise creates a smoother, more balanced sauce.
Whisk thoroughly: Proper mixing ensures the mustard and hot sauce are evenly distributed.
Storage: Keep refrigerated in an airtight container and generally use within 5–7 days for best flavor and texture.