Applebee's Tartar Sauce Recipe: Creamy Dill and Lemon Zing in Minutes

Applebee's tartar sauce recipe delivers that signature creamy, zesty kick that pairs perfectly with fried shrimp or fish sticks. The secret lies in balancing rich mayonnaise with bright lemon juice, finely chopped pickles, and fresh dill for that signature tangy-herbaceous flavor.

I've recreated this restaurant classic with precise measurements for foolproof results every time.

This sauce relies on a few key ingredients: high-quality mayonnaise forms the creamy base, while lemon juice and capers provide that signature tartness. Fresh dill adds aromatic depth, and finely chopped pickles contribute subtle crunch and acidity.

The combination creates a sauce that's smooth yet vibrant, with just the right balance of creaminess and zing.

What makes this recipe stand out is its versatility—it's perfect for dipping, topping, or even as a sandwich spread. The sauce stays fresh in the refrigerator for up to 5 days, making it ideal for meal prep.

For a lighter version, you can substitute half the mayonnaise with Greek yogurt while keeping all other ingredients the same.

Once you taste this homemade version, you'll never go back to store-bought again. The fresh herbs and bright lemon make all the difference compared to bottled versions. Ready to elevate your fried foods? Let's make this tartar sauce!

Ingredients for applebee's tartar sauce

Eight simple ingredients transform into Applebee's signature creamy, tangy tartar sauce every time.

The mayonnaise is non-negotiable here—Duke's or Hellmann's are my go-tos for that perfect, rich base. Fresh dill is a must (the frozen stuff just won't cut it), so grab a big bunch from the grocery store's produce section. Trader Joe's has the best-priced cornichons for that signature French crunch, but regular pickles work in a pinch if you chop them super fine. Capers add the signature briny bite, and if you can't find them, a tiny pinch of salted caper juice in the mix works too. The lemon juice should be freshly squeezed—bottled just won't have that same bright zing.

No mayonnaise? Greek yogurt at half the amount works for a lighter version, though it'll be thicker. Skip the dill? Fresh parsley or chives at the same quantity won't replicate the flavor, but they'll add freshness. Cornichons unavailable? Finely diced pickles or even a tiny bit of relish (just 1 tbsp) will give you that tangy crunch. The Dijon mustard is key for depth—don't skip it. For a smokier version, swap half the olive oil for smoked paprika-infused oil. And if you're feeling fancy, add a pinch of Old Bay seasoning for that seafood-friendly kick.

This sauce keeps beautifully in an airtight container in the fridge for up to 5 days, though it tastes best within the first 2 days. For longer storage, portion into ice cube trays and freeze—perfect for single servings. The flavors actually meld better after a night in the fridge, so making it ahead is ideal. If it thickens too much, just stir in a splash of water or lemon juice. And trust me, you'll want to double the batch—it disappears fast when shrimp or fish sticks are on the menu.

Step-by-step instructions for Applebee's tartar sauce

Here's how to whip up that signature creamy, tangy tartar sauce in just minutes.

Grab the 0.33 cup fresh dill weeds and give them a thorough washing to remove any dirt. I like to pat them completely dry with paper towels before chopping—this prevents excess moisture in the sauce. Using a sharp chef's knife, finely mince the dill, removing any thick stems as you go. You're aiming for tiny, almost confetti-like pieces that will distribute evenly throughout the sauce.

This step is crucial because the fresh dill provides that signature Applebee's flavor. If you're using dried dill, skip this step entirely—just measure out 1 tablespoon and proceed. The fresh version delivers a brighter, more vibrant taste that really makes this sauce stand out.

In a medium mixing bowl, start by adding the 0.75 cup mayonnaise. I always use high-quality, full-fat mayonnaise for that authentic restaurant texture—it makes all the difference in achieving that creamy consistency. Next, add the 0.25 cup lemon juice and the 1 tbsp extra-virgin olive oil. Stir these together gently with a silicone spatula until fully combined.

Here's the thing—don't rush this mixing. You want to make sure the lemon juice and olive oil are evenly distributed throughout the mayonnaise before adding anything else. This prevents clumping and ensures a smooth, velvety texture in your final sauce. The lemon juice adds that bright, tangy kick that balances the richness of the mayonnaise.

Now it's time to add the freshly chopped 0.33 cup dill weeds, the 1 tsp Dijon mustard, and the 0.5 tsp kosher salt. Fold these ingredients into the mayonnaise mixture using gentle, folding motions with your spatula. This technique incorporates air and prevents overmixing, which could make the sauce too thick. Stir in the 0.25 tsp black pepper as well—freshly ground pepper adds a nice, subtle heat that complements the other flavors.

This is where the sauce starts to come together. The Dijon mustard adds a subtle tang that rounds out the flavors, while the kosher salt enhances all the other components. I like to taste at this point to check the balance—you should be getting a nice mix of creamy, tangy, and slightly briny flavors. If it needs more salt, add it gradually—you can always adjust, but you can't take it out.

Measure out the 0.25 cup cornichons or pickle relish and the 2 tbsp capers, making sure to drain any excess liquid from the capers. Fold these into the sauce mixture, again using gentle folding motions. The cornichons provide that classic tartar sauce crunch and slight sweetness, while the capers add a briny, umami depth. You want these distributed evenly throughout the sauce so every bite delivers that perfect balance of textures and flavors.

I know it seems like too much at first, but trust me—the cornichons and capers are essential for that authentic Applebee's taste. If you're using pickle relish instead of cornichons, make sure it's finely chopped to avoid any large, chunky pieces that could make the sauce uneven. At this point, give everything another taste to ensure the seasoning is just right.

Transfer the tartar sauce to an airtight container and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the texture to set properly. The sauce should be thick, creamy, and perfectly spreadable—almost like a cross between mayonnaise and a light dip. If it's too thick after chilling, you can loosen it with a splash of cold water or a bit more lemon juice.

Real talk: This sauce is best served cold, straight from the fridge. The cold temperature enhances the flavors and makes it perfect for dipping crispy fries, chicken tenders, or even fish. If you made extra, it'll keep in the fridge for up to 5 days, though I doubt it'll last that long with how good it is.

Troubleshooting great applebee's tartar sauce

Sauce Too Thin?

If your tartar sauce ends up too thin, don’t panic—just stir in 1 tbsp cornstarch mixed with 1 tsp water and heat gently for 1-2 minutes until thickened. For a quick fix, add 1 tbsp finely chopped cornichons to absorb excess moisture.

I’ve found this trick works especially well if you accidentally used too much lemon juice or olive oil. 💡

Sauce Separating?

Separation usually happens when ingredients aren’t properly emulsified. To fix it, whisk in 1 tbsp mayonnaise or 1 tsp Dijon mustard until smooth. For prevention, always fold ingredients gently with a spatula and avoid overmixing.

If the sauce still separates, try adding 1 tsp cold water while whisking vigorously. This technique works like magic for restoring that creamy consistency. 🔄

Flavor Too Mild?

If your tartar sauce lacks punch, boost the brightness with an extra 1 tbsp lemon juice or ½ tsp capers. For depth, add ¼ tsp smoked paprika or a pinch of Old Bay seasoning.

I’ve also found that a tiny splash of hot sauce (just ½ tsp) adds a subtle kick without overpowering the flavors. Taste as you go—this sauce is all about balance! 🌶️

Cornichons Too Chunky?

If your cornichons are too large, pulse them in a food processor for 5-10 seconds until finely chopped. For a smoother texture, blend them with 1 tbsp water until almost paste-like.

If you don’t have a food processor, use a fork to mash them against the side of a bowl. The goal is to avoid any texture surprises when dipping! 🥒

Sauce Too Thick?

Thick tartar sauce can be fixed with 1 tsp lemon juice or 1 tsp cold water, stirred in gently. For a lighter texture, add 1 tbsp Greek yogurt or mayonnaise** (if using a vegan version).