Arby’s Tartar Sauce Recipe: Tangy Pickle and Caper Creaminess

This professional-quality tartar sauce captures the signature tang and creaminess of Arby’s version with minimal effort. The balance of pickles, capers, and fresh herbs creates a versatile condiment that elevates seafood and sandwiches alike.

With just a handful of pantry staples and 5 minutes of prep, you’ll have a sauce that’s richer and more flavorful than any store-bought alternative. Store in an airtight container for up to 1 week in the refrigerator.

Ingredients for Arby’s Tartar Sauce

Just ten ingredients come together for that classic tangy creaminess you love.

The mayonnaise is non-negotiable here—Duke’s or Hellmann’s give that perfect creamy base. Heinz dill pickles are my go-to (the ones in the jar, not the spears), but any good dill works. Capers can be tricky to find—check the olive bar at Whole Foods or the international aisle at regular grocery stores. Fresh herbs make a difference, but dried in a pinch (just cut the amount by half).

No capers? Chopped green olives get you 80% there. Out of fresh herbs? Dried dill and parsley at half the amount works fine. If you’re avoiding sugar, a pinch of monk fruit sweetener does the trick. The lemon juice is key for brightness—bottled works but fresh is always better. Need it thicker? Add more mayo.

This keeps for 1 week in the fridge—no freezing, it’ll separate. Make a double batch if you’re a tartar fan. The flavors meld after a few hours, so it’s even better the next day. Store in a small jar or airtight container.

Step-by-Step Instructions for Creamy Tartar Sauce

Here’s how to create that signature tangy, creamy sauce with perfect texture and balance.

Step 1: Finely Chop the Dill Pickles

Start by draining the 0.5 cup Dill Pickles completely in a fine-mesh strainer, pressing gently to remove all excess liquid. Too much moisture will thin your sauce and dilute those bold pickle flavors we want.

Finely chop the pickles on a cutting board until you have uniform pieces no larger than a pea. I find that rocking my chef’s knife through the pile in small batches gives the most consistent results. Set aside the chopped pickles in a small bowl.

Step 2: Prepare the Capers and Herbs

Drain and rinse the 2 tbsp Capers under cold water to remove excess brine, which can make your sauce overly salty. Pat them dry with a paper towel, then give them a rough chop to match the size of your pickles.

Finely chop the 1 tbsp Fresh Dill and 1 tbsp Fresh Parsley together on your cutting board. The two herbs complement each other beautifully in this sauce, with the dill providing that classic tartar flavor and the parsley adding a fresh, clean note.

Step 3: Combine the Wet Ingredients

In a medium mixing bowl, combine the 1 cup Mayonnaise, 1 tbsp Lemon Juice, 1 tsp Dijon Mustard, 1 tsp White Vinegar, 1 tsp Granulated Sugar, and 0.25 tsp Garlic Powder. Whisk vigorously until the mixture is completely smooth and homogeneous.

The sugar might seem like an odd addition, but it’s crucial for balancing the acidity from the lemon juice and vinegar. The garlic powder adds just enough depth without overwhelming the other flavors. Taste at this point—you should notice a pleasant tang with a subtle sweetness.

Step 4: Fold in the Textured Elements

Add the chopped Dill Pickles and Capers to the mayonnaise mixture. Using a silicone spatula, fold them in gently until evenly distributed. You want those visible specks of pickle and caper throughout the sauce—they provide the signature texture that makes tartar sauce so satisfying.

Now add the chopped Fresh Dill and Fresh Parsley. Fold gently again, just until combined. Be careful not to overmix, as you want to maintain those distinct herb flecks rather than turning the sauce green.

Give it a final taste and adjust seasoning if needed. The sauce should have a bright, tangy flavor with creamy richness and a slight crunch from the pickles and capers.

Step 5: Chill and Let Flavors Meld

Transfer the sauce to an airtight container and refrigerate for at least 1 hour before serving. This chilling time is essential—it allows the flavors to meld together and the sauce to thicken slightly.

You’ll notice that the flavors become more harmonious after resting. The acidity mellows, the herbs infuse the base more thoroughly, and the overall taste becomes more balanced. The sauce will keep in the refrigerator for up to 5 days, though it’s best within the first 48 hours when the herbs are at their freshest.

Regional Styles of arbys tartar sauce

East Coast Classic

In New England, I add 1 tsp Old Bay seasoning for a seafood-forward twist that pairs perfectly with fried clams or fish sandwiches. The celery salt in Old Bay complements the capers beautifully, creating that classic coastal flavor profile. 🌊

Southern Style

Down South, many prefer a sweeter version. I mix in 1 tbsp sweet pickle relish instead of dill pickles and add ½ tsp paprika for warmth. This variation works wonderfully with fried catfish or hush puppies.

West Coast Fresh

California-inspired versions often include 1 tbsp chopped fresh chives and ½ tsp lemon zest for extra brightness. I love this with grilled fish tacos—it adds a fresh, herby note that screams West Coast.

Midwest Tangy

In the heartland, some boost the tang with 1 extra tbsp white vinegar and ½ tsp onion powder. This bolder version stands up to hearty fried fish sandwiches and onion rings. 💛

Quick Diner Hack

For a fast diner-style version, I blend all ingredients in a food processor for 10 seconds until almost smooth. This creates a uniform texture that spreads easily on burgers or wraps.

Frequently Asked Questions