Applebee’s Tartar Sauce Recipe: Tangy Dill and Pickle Refreshment

This tangy, creamy tartar sauce captures the signature flavor of Applebee’s with just the right balance of dill and pickle. The secret lies in using fresh ingredients and letting the flavors meld together.

With a simple mix of mayonnaise, sweet pickles, and fresh dill, this recipe delivers restaurant-quality taste in minutes. Perfect for seafood, sandwiches, or as a dip for crispy fries.

Ingredients for Applebee’s Tartar Sauce

Nine simple ingredients blend into that iconic creamy, tangy Applebee’s flavor at home.

The mayonnaise is the base—Duke’s or Hellmann’s give you that classic texture. Sweet pickles (not dill) are key here, and Bread & Butter chips from the grocery store work perfectly. Fresh dill matters more than you think—look for bright green bunches at Whole Foods or your local market. Avoid the dried stuff; it just doesn’t deliver the same bright, grassy note.

No sweet pickles? Dill pickles plus a teaspoon of sugar gets you close. Out of fresh dill? Dried dill at one-third the amount works in a pinch (just rehydrate in warm water for 10 minutes). The Dijon mustard adds depth, but yellow mustard in a 1:1 swap is fine. Skip the garlic powder if you’re using fresh garlic—just mince one small clove instead.

This keeps 5-7 days in an airtight container in the fridge. The flavors actually improve after 24 hours as everything melds. Stir well before using—it’ll separate a bit over time. Don’t freeze it; the mayo breaks down and gets weird.

Step-by-Step Instructions for Tartar Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Sweet Pickles and Dill

Finely chop the 0.5 cup Sweet Pickles with their juice—this adds both texture and tangy liquid to the sauce. I use a chef’s knife for this, as it gives me better control than a food processor, ensuring uniform pieces without turning them to mush.

Next, chop the 2 tbsp Fresh Dill, removing any thick stems first. Fresh dill is essential here; dried dill won’t provide the bright, aromatic flavor this sauce needs. Place both the chopped pickles and dill in a medium mixing bowl.

Step 2: Combine Wet Ingredients

Add the 1.5 cups Mayonnaise to the bowl with the pickles and dill. I always use full-fat mayonnaise for this recipe—it provides the creamy base that balances the sharpness of the other ingredients.

Stir in the 1 tbsp Dijon Mustard, 1 tbsp White Vinegar, and 1 tbsp Lemon Juice. The vinegar and lemon juice add acidity, while the Dijon mustard brings a subtle heat and depth. Mix these ingredients together until just combined.

Step 3: Add Dry Seasonings

Sprinkle in the 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Salt, and 0.25 tsp Black Pepper. These seasonings enhance the flavors without overpowering the fresh dill and tangy pickles.

Use a spatula to fold everything together thoroughly. Make sure to scrape the bottom of the bowl to incorporate all the seasonings evenly. The mixture should be smooth with visible flecks of dill and pickles.

Step 4: Chill and Let Flavors Meld

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting time allows the flavors to blend and mellow, resulting in a more cohesive and balanced sauce.

I like to prepare this the night before serving—it tastes even better after 24 hours in the fridge. The acidity from the vinegar and lemon juice will soften slightly, and the dill flavor will infuse throughout.

Give it a final stir before serving. The sauce should be thick but spoonable, with a vibrant, tangy taste that complements seafood perfectly.

Serving Suggestions for This Dish

Seafood Pairings

This sauce shines with crispy fish and chips—drizzle it over beer-battered cod or haddock for that classic Applebee’s experience. The tangy flavor cuts through the richness of fried foods beautifully. I also love it with grilled salmon for a lighter option. 🔥

Sandwich Spread

Use it as a spread for crab cake sandwiches or shrimp po’ boys. A thin layer on both slices of bread adds moisture and flavor. It also works wonderfully in a fried catfish sandwich with lettuce and tomato.

Dipping Sauce

Serve as a dip for crispy fries, onion rings, or hush puppies. The creamy texture clings perfectly to hot, crispy foods. I like to warm the sauce slightly for dipping—just 10 seconds in the microwave does the trick.

Salad Dressing

Thin it out with 1-2 tbsp milk or buttermilk to create a quick, tangy dressing for potato salad or coleslaw. The dill and pickle flavors add a refreshing twist to these classic sides.

Burger Topping

Add a dollop to your favorite seafood burger or even a chicken sandwich for extra zing. It pairs especially well with grilled or blackened fish patties. A little goes a long way—about 1 tbsp per burger is perfect.

Appetizer Accompaniment

Serve alongside fried calamari, coconut shrimp, or oysters for an instant crowd-pleaser. The bright, herby notes complement the brininess of shellfish beautifully. 💫

Frequently Asked Questions