Sauces & Condiments
Bobby Flay’s tartar sauce recipe brings that signature bright, briny, and creamy freshness to every bite—just like his restaurant-quality dishes. The secret lies in balancing tangy lemon, briny capers, and fresh dill with rich mayonnaise, creating a sauce that’s perfectly balanced for fish tacos, steak tartare, or crispy fried fish.
I’ve tested this recipe countless times to ensure it delivers that signature Bobby Flay touch—extra lemon zest and a pinch of Old Bay for depth.
What makes this tartar sauce truly classic is its simplicity—just six ingredients, but each one plays a crucial role. The mayonnaise provides the creamy base, while capers and pickles add that essential tang.
Fresh dill and lemon juice brighten the flavors, and Old Bay seasoning ties everything together with a subtle, savory kick. The result? A sauce that’s creamy yet light, tangy without being overpowering, and packed with freshness.
This tartar sauce is designed to elevate your dishes without stealing the spotlight. Whether you’re serving it with golden fried fish, crispy shrimp, or a classic steak tartare, it adds a restaurant-quality finish that’s hard to resist.
The texture is smooth yet slightly textured from the capers, and the flavor is bold enough to stand up to rich proteins while remaining fresh and bright.
Ready in just 10 minutes, this sauce keeps well in the fridge for up to a week, making it perfect for meal prep. The key is letting the flavors meld for at least 30 minutes before serving—trust me, it makes all the difference. Let’s get started!
Ingredients for bobby flay tartar sauce
Six ingredients, restaurant-quality tartar sauce—just like Bobby Flay makes it.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | 1 cup | High-quality, full-fat preferred |
| Fresh Dill Weeds 🌿 | ⅓ cup | Finely chopped, stems removed |
| Capers 🫒 | ¼ cup | Chopped, drained well |
| Cornichons 🥒 | ¼ cup | Finely chopped, French-style |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, seeds removed |
| Old Bay Seasoning 🧂 | ½ tsp | For signature savory depth |
| Lemon Zest 🍋 | 1 tsp | Finely grated, for bright aroma |
The mayonnaise is your base, so Duke’s or Hellmann’s are the gold standards here—full-fat for that rich, creamy texture. Fresh dill is non-negotiable; the grocery store’s pre-packaged kind works, but farmers market dill has that vibrant punch. For capers, imported Italian or French are ideal—they’re brinier and more flavorful than domestic brands. Cornichons add that signature tang, but if you can’t find them, mini pickles chopped fine work in a pinch. The Old Bay seasoning is what gives this sauce that signature Bobby Flay touch—it’s a blend of celery salt, paprika, and other spices that adds depth without overpowering.
No Old Bay? Mix ¼ tsp each of celery salt, paprika, and black pepper for a homemade version. Running low on cornichons? Extra capers plus a dash of Dijon mustard mimics that bright, tangy profile. The lemon juice and zest are where the freshness shines—Meyer lemons add a touch of sweetness, but regular lemons work perfectly fine. If you’re prepping ahead, make the sauce a day in advance; the flavors meld beautifully overnight, intensifying that classic tartar taste. For extra richness, some chefs add a touch of Dijon or a dollop of sour cream, but this version stays true to Flay’s signature balance.
This sauce keeps beautifully in an airtight container in the fridge for up to 7 days, though it’s best within the first 3 days for peak freshness. For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. When reheating, stir in a splash of water or lemon juice to restore the creamy texture. It’s perfect for meal prep—double the batch and portion it into small containers for easy use on fish tacos, steak tartare, or as a dip for crispy fries.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—mayo, dill, capers, cornichons, and lemon juice. That’s it. No fancy gadgets, no last-minute grocery runs. Just chop, mix, taste, adjust. Done in 10 minutes flat.
- Bright Tangy Kick: The lemon juice cuts through the richness of the mayo like a summer breeze. Capers add that briny punch, while cornichons bring a crisp, pickled snap. It’s the kind of flavor that makes you want to dip everything—fish, chips, even toast.
- Weeknight Superstar: This sauce is my go-to for lazy nights when I’m serving up grilled shrimp or fish. Honestly, it’s the only condiment I need for a full meal. Plus, it’s the kind of thing you can make ahead and keep in the fridge for days—no one will guess it’s been sitting there.
- Budget-Friendly Luxury: I use this sauce more than any store-bought version because it’s cheaper and way better. A jar of capers and a bunch of dill last me for months, and I never have to buy overpriced dips again. It’s the kind of recipe that saves money without sacrificing taste.
Step-by-step instructions for Bobby Flay's tartar sauce recipe
This classic caper and dill sauce delivers the signature Bobby Flay brightness and texture every time.
Chop and Prepare All Ingredients
Begin by finely chopping the 0.33 cup fresh dill weeds, removing any stems for a clean, vibrant flavor. I use a sharp chef's knife and cut the dill into small pieces—this ensures even distribution throughout the sauce without any tough stems. Next, drain and chop the 0.25 cup capers into small, uniform pieces. If they're packed in brine, rinse them well to remove excess salt, which can overpower the delicate balance of flavors.
Finely chop the 0.25 cup cornichons into tiny bits—think of them as tiny green onions in texture. The lemon juice should be freshly squeezed from 2 tablespoons lemon juice, with seeds removed to avoid bitterness. Finally, zest 1 teaspoon lemon zest using a fine grater, creating a bright, aromatic layer that will elevate the sauce. Keep all prepared ingredients within easy reach for the next steps.
Combine Wet Ingredients and Season
In a medium bowl, whisk together the 1 cup mayonnaise until smooth. This step ensures there are no lumps, which can make the final sauce grainy. Gradually add the 2 tablespoons lemon juice and whisk until fully incorporated. The lemon juice will lighten the mayonnaise slightly, creating a more vibrant base for the sauce.
Add the 0.5 teaspoon Old Bay seasoning and mix well. Old Bay adds a subtle, savory depth that complements the fresh dill and capers perfectly. Taste the mixture at this stage—it should be tangy and slightly salty, but not overpowering. If needed, adjust the seasoning with a pinch more salt or a splash of lemon juice, but proceed carefully to maintain the classic balance.
Fold in Fresh Herbs and Briny Elements
Gently fold in the chopped 0.33 cup fresh dill weeds, 0.25 cup capers, and 0.25 cup cornichons using a rubber spatula. Work in small batches to ensure even distribution, especially with the capers and cornichons, which can sink to the bottom. The sauce should have a bright green hue from the dill and tiny specks of capers and cornichons visible throughout. Avoid overmixing—just enough to combine all ingredients without breaking down the texture.
Sprinkle the 1 teaspoon lemon zest over the top and gently fold it in. The zest adds a fragrant, citrusy aroma that enhances the overall brightness of the sauce. Taste again to ensure the flavors are balanced—there should be a harmonious blend of tangy, briny, and herby notes. If the sauce seems too thick, add 1 teaspoon water at a time until it reaches a smooth, spreadable consistency.
Rest and Adjust for Perfect Texture
Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes before serving. This resting period allows the flavors to meld together, creating a more cohesive and delicious result. The sauce should thicken slightly as it chills, making it easier to spread or drizzle over your favorite dishes.
Before serving, give the sauce a final taste and adjust the seasoning if needed. If it tastes too salty, add a touch more lemon juice or a pinch of sugar to balance the flavors. If it needs more brightness, a sprinkle of additional lemon zest or a dash of Old Bay can help. Serve the tartar sauce chilled, paired with crispy fried fish, shrimp cocktails, or as a dip for golden fries.
Pro Tips For Making Bobby Flay Tartar Sauce
- CHOP CORNICHONS SMALL: Those pickles should be tiny—think rice grain size—so they distribute evenly and don’t turn the sauce into a crunchy surprise. I used to leave them whole, and they’d sit like little green rocks in the mix. A sharp knife and quick chop fix that.
- SALT THE DILL FIRST: Toss the fresh dill with a pinch of salt before mixing it into the mayo. This softens the stems slightly and releases more flavor—like waking up a sleepy herb. Skip this, and you’ll taste the tougher bits later.
- STIR GENTLY, NOT VIGOROUSLY: Fold in the capers and lemon juice with a rubber spatula, cutting through the mayo just enough to combine. Overmixing incorporates air, which makes the sauce split. Think "gently persuade," not "blend aggressively."
- USE LEMON ZEST TOO: A fine grated strip of lemon zest (about 1 teaspoon) adds a bright, aromatic layer the juice alone can’t match. I learned this after tasting a tartar sauce that felt flat—like it was missing a dimension. The zest blends right in and elevates everything.
Perfect pairings for this bobby flay tartar sauce
Seafood Pairings
This tartar sauce shines with crispy beer-battered fish—think golden cod or haddock—where the sauce cuts through the richness. I love serving it with lemon-dill fried sole or crispy shrimp cocktails, where the briny capers and fresh dill complement the seafood’s natural sweetness.
For a Bobby Flay touch, add a sprinkle of freshly cracked black pepper right before serving to enhance the flavors. 🍤
Steak Tartare
The classic pairing for tartar sauce is steak tartare, where the sauce’s tangy brightness balances the richness of the raw beef. I recommend using high-quality filet mignon (finely diced) and mixing it with a raw egg yolk for that signature texture.
Serve the tartare on a chilled plate, topped with the sauce, and garnish with chives and a lemon wedge for that restaurant-quality presentation. 🥩
Sandwich Spread
This sauce transforms a simple fish sandwich into a gourmet meal. Spread it generously on toasted brioche buns with smoked salmon or grilled mahi-mahi, then top with arugula and a creamy dill sauce drizzle.
For extra flair, add a thinly sliced red onion and a squeeze of fresh lemon to keep everything fresh and bright. 🥪
Vegetable Dippers
Don’t limit tartar sauce to seafood—it’s also fantastic for dipping crudités like carrot sticks, celery, and cucumber slices. Pair it with warm pita chips or pretzel bites for a fun, shareable appetizer.
The sauce’s tangy-savory profile makes it a great match for roasted red peppers or marinated artichoke hearts too. 🥕
Beverage Pairings
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the sauce’s bright, herby notes perfectly. For beer lovers, a light lager such as Corona or Heineken keeps the palate clean and refreshing.
If you’re serving with steak tartare, a bold red like Cabernet Sauvignon stands up to the richness. 🍷
Make-Ahead Tips
This sauce keeps beautifully in an airtight container in the fridge for up to 7 days, making it perfect for meal prep. If you’re planning ahead, double the batch and store it in small jars for easy grab-and-go use.
When reheating, stir in 1 teaspoon water or lemon juice to restore the creamy texture. The flavors actually deepen over time, so it’s even better the next day! ⏳
Nutrition facts
Frequently asked questions
Can I make this tartar sauce without Old Bay seasoning?
Yes, you can substitute Old Bay with a homemade blend of ¼ teaspoon celery salt, ¼ teaspoon paprika, and ⅛ teaspoon black pepper. This mimics the savory depth Old Bay provides. The sauce will still taste great, though the signature Bobby Flay touch will be slightly different.
How do I adjust the thickness of the sauce?
If the sauce is too thick, add 1 teaspoon water at a time until it reaches a smooth, spreadable consistency. For extra creaminess, stir in 1 teaspoon sour cream or Dijon mustard. The sauce should be thick enough to cling to food but still easy to drizzle.
Can I use dried dill instead of fresh?
While fresh dill is ideal for that vibrant flavor, you can use dried dill in a pinch. Reduce the amount to 1 teaspoon (about ⅓ of the fresh amount) and crush it lightly between your fingers to release the oils. The texture will be slightly less bright, but the herby notes will still shine.
What’s the best way to store leftover tartar sauce?
Store the sauce in an airtight container in the fridge for up to 7 days. For longer storage, freeze it for up to 3 months. When reheating, stir in 1 teaspoon water or lemon juice to restore creaminess. The flavors actually improve over time!
Why does my tartar sauce taste too salty?
Excess salt usually comes from capers or Old Bay. Balance it by adding 1 teaspoon lemon juice or a pinch of sugar to brighten the flavors. If needed, thin the sauce slightly with a splash of water to dilute the saltiness. Taste as you go—it’s easier to adjust than you think!