Tartar Sauce Recipe With Horseradish: Bold Creamy Zing for Seafood

This bold twist on classic tartar sauce delivers a creamy base with an unexpected kick that elevates any seafood dish. The horseradish adds just the right amount of heat to cut through rich, fried, or grilled proteins.

I developed this version after years of experimenting with ratios to achieve the perfect balance between tangy pickles, briny capers, and the sharp bite of prepared horseradish. The result is a sauce with depth and character that stands up to even the boldest flavors.

What you get is a supremely versatile condiment that works with everything from fish tacos to crab cakes. Its smooth texture and complex flavor profile make it far superior to anything you’ll find in stores.

Make a batch and keep it on hand for your next seafood night. This sauce keeps well in the fridge for up to a week.

Ingredients for Tartar Sauce Recipe with Horseradish

Nine ingredients create this bold, creamy sauce with a horseradish kick for seafood.

The mayonnaise is your base, so go for the good stuff—Hellmann’s or Duke’s give that rich, creamy texture you need. Pickles and capers add the tang and brininess, so don’t skip them. For the horseradish, prepared from a jar works perfectly (look for it near the refrigerated condiments). Fresh dill is ideal, but dried works in a pinch—just use about a third as much.

No dill pickles? Bread-and-butter pickles add sweetness instead of tang, but cornichons are a great substitute. Out of capers? Chopped green olives can fill in, though the flavor shifts slightly. For a milder heat, cut the horseradish to 2 tbsp, or add more for a bigger kick. The shallot can be swapped for red onion, but mince it finely so it blends right in.

This keeps in the fridge for up to 1 week. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. The flavors meld beautifully overnight, so make it a day ahead if you can.

Step-by-Step Instructions for Tartar Sauce With Horseradish

This method delivers a creamy, tangy sauce with just the right amount of horseradish kick.

Step 1: Prep All Vegetables and Herbs

Finely chop the 0.5 cup Dill Pickles until they’re nearly minced—this ensures every bite has a burst of briny flavor without overpowering chunks. Drain and rinse the 2 tbsp Capers to remove excess salt, then give them a rough chop for consistency.

Mince the 2 tbsp Shallot until it’s almost paste-like, and finely chop the 2 tbsp Fresh Dill, discarding the stems. I like to gather these on a small plate so everything’s ready to go. This prep work upfront makes the mixing process seamless.

Step 2: Combine Wet Ingredients and Horseradish

In a medium bowl, add the 1.5 cups Mayonnaise as your base. Stir in the 3 tbsp Prepared Horseradish—this is where the bold zing comes in, so taste as you go and adjust if you prefer less heat. Add the 2 tbsp Fresh Lemon Juice, 1 tbsp Dijon Mustard, and 1 tsp Worcestershire Sauce, whisking until smooth.

The lemon juice brightens the sauce, while the Dijon adds a sharp depth. The Worcestershire brings a subtle umami note that ties everything together. If you want extra heat, now’s the time to add the 0.5 tsp Hot Sauce.

Step 3: Fold in Prepped Ingredients

Add the chopped Dill Pickles, Capers, Shallot, and Fresh Dill to the bowl. Gently fold everything together with a spatula until evenly distributed. You’ll see flecks of green and white throughout—this is the visual cue that the flavors are well-blended.

Avoid overmixing, as it can break down the pickles and capers too much. The texture should be creamy with small, distinct pieces suspended in the sauce. Let it sit for 10 minutes to allow the flavors to meld before tasting.

Step 4: Adjust and Chill for Best Flavor

Taste and adjust seasoning if needed. If the sauce feels too thick, you can thin it with a splash of lemon juice or water. For a smoother texture, pulse it briefly in a food processor, but I prefer the rustic, chunky style for seafood.

Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving. Chilling deepens the flavors and lets the horseradish mellow slightly. This sauce keeps well for up to 5 days in the fridge, so you can make it ahead.

Regional Styles of These Flavors

New England Style

In coastal New England, this sauce often includes extra lemon zest and a touch of white vinegar for brightness. The horseradish is kept mild—about 2 tbsp—to complement delicate fish like haddock or cod. I love this version with fried clams. 💛

Gulf Coast Kick

The Gulf states amp up the heat with 4 tbsp horseradish and sometimes Cajun seasoning. It’s perfect with blackened catfish or shrimp po’ boys. I once had a version in Biloxi that used crystal hot sauce for extra punch.

Pacific Northwest

Here, they often add fresh salmon roe or smoked salmon bits to the sauce for a luxurious twist. The horseradish pairs beautifully with wild-caught salmon. I prefer this with Dungeness crab cakes for a true regional experience.

Southern Comfort

Southern cooks might mix in sweet relish instead of pickles for a milder, sweeter profile. The horseradish remains at 3 tbsp, but they often add a dash of paprika for color. This works wonderfully with hush puppies.

Midwest Classic

The Midwest keeps it simple but hearty, sometimes adding hard-boiled egg for texture. The horseradish stays at 3 tbsp, but they might use yellow mustard instead of Dijon. This is my go-to for Friday fish fries. ✨

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