Sauces & Condiments
This Arby's tartar sauce recipe delivers the perfect balance of creamy mayonnaise and tangy brightness that makes every bite unforgettable. The secret lies in the precise ratio of ingredients—rich mayo, finely chopped pickles, and just enough lemon juice to cut through the richness without overpowering it.
I've perfected this version after testing countless variations, ensuring it stays thick, flavorful, and ready to use straight from the fridge.
The beauty of this sauce is its simplicity—just six ingredients come together to create a condiment that's as versatile as it is delicious. The pickles and capers add that signature Arby's tang, while the lemon juice and Worcestershire sauce bring depth without bitterness.
What sets this apart is the texture: smooth yet slightly textured from the finely chopped vegetables, ensuring every spoonful is creamy with just the right bite.
What you'll end up with is a tartar sauce that's restaurant-quality at home, perfect for dipping fries, topping burgers, or pairing with seafood. The flavors develop as it sits, becoming even more vibrant after 24 hours in the refrigerator.
This isn't just a copycat recipe—it's a refined version that captures the essence of Arby's signature sauce while being easier to make and store.
Once you try this, you'll never buy store-bought tartar sauce again. The recipe makes enough for a family of four, with leftovers that keep beautifully for up to a week. Let's get started on recreating that iconic creamy-tangy flavor at home.
Ingredients for arby's tartar sauce
Six ingredients, one iconic sauce—creamy mayo meets tangy brightness for perfect dipping.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Dill Pickle Relish 🥒 | ¼ cup | Finely chopped, not chunky |
| Capers 🍣 | 2 tbsp | Rinsed and finely chopped |
| Fresh Lemon Juice 🍋 | 1 ½ tbsp | Freshly squeezed, not bottled |
| Worcestershire Sauce 🍶 | 1 ½ tbsp | High-quality brand preferred |
| Fresh Dill Weed 🌿 | 1 tbsp | Finely chopped, stems removed |
The mayo is non-negotiable here—Hellmann's or Duke's are the gold standard for that signature Arby's texture. The relish and capers should be finely chopped (a food processor works best) to mimic the restaurant version. Trader Joe's carries excellent relish and capers in bulk, but any good dill pickle relish will do. Fresh dill is ideal, but dried at one-third the amount works in a pinch. The key is consistency—no lumps, no chunks, just smooth, velvety sauce.
No fresh dill? Dried dill at one-third the amount gets you close. Bottled lemon juice is fine, but freshly squeezed adds that restaurant-quality brightness. Worcestershire sauce can be swapped for lemon juice plus a dash of vinegar if you're avoiding it, but the umami depth is worth it. For a milder version, reduce the capers to 1 tbsp. The sauce thickens as it sits, so if it seems too thin right after mixing, let it rest for 30 minutes before tasting.
This sauce keeps beautifully for up to 1 week in the fridge, with flavors deepening over time. For long-term storage, portion into small containers—ice cube trays are perfect for single servings. The texture holds up well when frozen for up to 3 months, though it may separate slightly upon thawing. Stir vigorously before using. Garnish with extra chopped dill or a sprinkle of paprika for that restaurant presentation.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—mayo, relish, capers, lemon, and Worcestershire. That’s it. No fancy gadgets, no last-minute grocery runs. Honestly, I keep all the ingredients stocked just for this.
- Tangy Crunch Bite: The lemon juice cuts through the richness, while the capers and relish add that briny, crunchy punch. It’s not sweet—it’s bold, like Arby’s sauce but better because I control the freshness.
- Game Day Ready: This sauce is my go-to for parties or lazy Sundays. Slather it on fish tacos, chicken sandwiches, or even deviled eggs. (Yes, even on a Tuesday night.) It’s the kind of thing that makes you look like a host with their act together.
- No Waste, All Win: A little goes a long way, so I make a big batch and store it in the fridge. It keeps for weeks, and the flavors only deepen. Between us, this is the kind of recipe that saves money—and my sanity.
Step-by-step instructions for Arby's tartar sauce
Here's the professional method to recreate that signature creamy, tangy sauce with perfect balance.
Combine the Base Ingredients
In a medium bowl, add the 1 cup mayonnaise and 0.25 cup dill pickle relish. Use a silicone spatula to gently fold these together until completely smooth and well incorporated. I recommend using a high-quality, full-fat mayonnaise for that authentic Arby's texture—it should be thick and creamy, not runny.
At this stage, you'll notice the relish breaks down slightly as it mixes with the mayo, creating a marbled effect. This is normal and actually enhances the sauce's complexity. The relish provides that signature tangy brightness that sets this sauce apart from basic tartar sauce variations.
Add the Briny Elements
Next, stir in the 2 tablespoons finely chopped capers and 1 tablespoon chopped fresh dill weed. The capers should be rinsed and chopped very small—you want them to dissolve into the sauce rather than remain as distinct pieces. The dill weed adds a fresh herbal note that complements the pickle relish perfectly.
Here's where the sauce starts to develop its signature character. The capers contribute a subtle briny depth while the fresh dill provides an aromatic brightness. Mix thoroughly to ensure even distribution—every spoonful should contain both the creamy mayo base and these briny, herby elements.
Incorporate the Acidic Components
In a separate small bowl, whisk together the 1.5 tablespoons fresh lemon juice and 1.5 tablespoons Worcestershire sauce. The lemon juice should be freshly squeezed—bottled juice lacks the vibrant acidity needed for that authentic Arby's tang. Then, gradually add this mixture to the mayo blend while continuing to stir.
This is the critical balancing act. The Worcestershire sauce adds umami depth while the lemon juice provides that bright, refreshing acidity. Start with just a few drops of the lemon mixture and taste as you go—you can always add more, but you can't take it out. The sauce should taste tangy but not overly sour, with a subtle complexity from the Worcestershire.
Final Adjustments and Resting
Taste the sauce and make any final adjustments. If it needs more tang, add a tiny splash of additional lemon juice. If it needs more depth, add a pinch more Worcestershire sauce. The sauce should have a perfect balance of creamy, tangy, briny, and herby flavors—each component should be distinguishable yet harmonious.
Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving. This resting period allows all the flavors to fully meld together. The sauce will thicken slightly as it chills, which actually improves its texture and makes it even more enjoyable with crispy fried foods.
Pro Tips For Making Arby'S Tartar Sauce
- STRAIN THE CAPERS: Those tiny capers hold their brine like a miser with cash—don’t just dump them straight from the jar. Rinse them in a fine-mesh strainer first, then pat dry with a paper towel. Wet capers dilute your sauce and turn it into soup. (Yes, I’ve done it twice.)
- MIX BY HAND: Whisking this sauce in a bowl just spreads mayo everywhere—trust me, I’ve cleaned it off my shirt. Use a fork or rubber spatula to fold everything together gently. You’re not baking a cake here; you’re balancing textures, and a whisk will overwork the relish into mush.
- LEMON JUICE FIRST: Add that lemon juice before the Worcestershire, not after. The acid needs a minute to brighten the mayo and mellow the pickle tang before the Worcestershire’s funk kicks in. I learned this after tasting a batch where the flavors fought instead of danced.
- CHILL IT DOWN: Skip the urge to eat it fresh off the spoon—give the sauce 30 minutes in the fridge. The flavors meld better when everything cools, and the capers’ sharpness softens just enough. (I know, waiting is hard, but your taste buds will notice.)
Storing and reheating your leftovers
Fridge Storage Tips
Store your homemade tartar sauce in an airtight container like a glass mason jar or BPA-free plastic container—these preserve freshness best. I like using 8-ounce containers for portion control. Keep it refrigerated at 40°F or below for up to 7 days.
The flavors actually deepen overnight, so making a batch on Sunday means perfect dipping sauce all week. 🥫
Freezing for Later
For long-term storage, portion the sauce into ice cube trays or small containers. Freeze for up to 3 months, though the texture may separate slightly upon thawing. When ready to use, stir vigorously to restore creaminess.
If it looks too thick after thawing, add 1 teaspoon water or lemon juice to loosen it back up. This method works great for meal prep when you know you'll need it later.
Reheating Perfectly
There's no need to reheat tartar sauce—it's best served cold straight from the fridge. If you've frozen it and want to use it immediately, let it thaw in the refrigerator overnight for best results.
For a quick fix, place the container in a bowl of ice water for 15-20 minutes to speed up thawing while maintaining texture. Never microwave tartar sauce as it can turn greasy and lose its velvety consistency. ❄️
Portion Control
Use small ramekins or shot glasses for individual servings at gatherings. These keep the sauce fresh between uses and make it easy to pass around. For restaurant-style presentation, garnish with a sprinkle of fresh dill or a pinch of smoked paprika right before serving.
The sauce pairs perfectly with Arby's classic Curly Fries, fish sandwiches, or even as a topping for burgers.
Texture Preservation
If your sauce separates after refrigeration, don't toss it—just stir gently to recombine. The separation is normal and doesn't affect flavor. For extra insurance, add ½ teaspoon xanthan gum when making the sauce if you're concerned about texture changes during storage.
This ingredient acts as a stabilizer without altering the taste. The key is always using an airtight container to prevent moisture loss.
Flavor Refresh
After a few days in the fridge, your sauce might lose some brightness. Revive it by adding ½ teaspoon fresh lemon juice and mixing well. If it tastes too mild, a pinch of Worcestershire sauce or a few extra capers can bring back that signature tang.
I find the sauce tastes best between days 3-5 when the flavors have fully melded but before it starts to lose its vibrancy. 💡
Nutrition facts
Frequently asked questions
Why does Arby's tartar sauce taste different from store-bought?
The restaurant version uses high-quality ingredients like fresh dill, finely chopped capers, and freshly squeezed lemon juice—plus a careful balance of Worcestershire sauce for depth. Store-bought versions often use dried herbs, bottled lemon juice, and cheaper relish. The secret is the freshness and textural precision that makes this sauce stand out.
Can I make this sauce without Worcestershire sauce?
Yes! Replace the 1.5 tablespoons Worcestershire sauce with 1 tablespoon lemon juice plus ½ teaspoon apple cider vinegar for tangy depth. The sauce will be slightly milder but still delicious. For extra umami, add a pinch of garlic powder or onion powder. The key is maintaining that bright, briny balance.
How do I fix tartar sauce that's too thick or too thin?
If it's too thick, add 1 teaspoon lemon juice or water and stir gently. For thin sauce, mix in 1 tablespoon mayonnaisestrong> and chill for 30 minutes to thicken. The sauce should be smooth and creamy—like thick yogurt. If it separates after refrigeration, just stir vigorously to recombine. The texture adjusts beautifully with time.
What's the best way to serve this sauce?
This sauce is perfect for dipping Arby's Curly Fries, topping fish sandwiches, or pairing with seafood like shrimp or crab cakes. For a restaurant-style presentation, serve in small ramekins with a sprinkle of fresh dill or smoked paprika. It also works as a creamy topping for burgers or as a spread for sandwiches. The possibilities are endless!
Can I make this sauce ahead of time?
This sauce tastes even better after 24 hours in the fridge as the flavors meld together. Make it a day ahead for maximum flavor development. Store in an airtight container and keep refrigerated for up to 7 days. The longer it sits, the more vibrant the flavors become—just don't let it sit out for more than 2 hours at room temperature.