The Greatest Tartar Sauce Recipe

Creamy, bright, and unforgettable, GOAT Wicked Tartar Sauce is not your average tartar sauce. Fresh herbs, zippy relish, capers, and fresh lime create a bold, Caribbean-inspired sauce that wakes up seafood.

Serve it ice-cold with fried fish, cracked conch, shrimp, crab cakes, lobster rolls, fish sandwiches, or anything that deserves the GOAT treatment.

Yield: Approximately 1¼ cups

Serving Size: 2 tablespoons

Estimated Servings: Approximately 10

Prep Time: 10 minutes

Chill Time: 30 minutes

Cook Time: 0 minutes

Ingredients

• 1 cup Duke’s mayonnaise
• ¼ cup Wickles Original Relish
• 1 tablespoon capers, finely chopped
• 2 tablespoons fresh chives, minced
• 1 tablespoon flat-leaf parsley, minced
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• Zest of 1 lime
• 1 tablespoon fresh lime juice
• Freshly cracked black pepper, to taste
• Diamond Crystal kosher salt, to taste

Equipment

• Medium mixing bowl
• Whisk or rubber spatula
• Chef’s knife
• Cutting board
• Microplane or fine grater
• Measuring cups and spoons
• Airtight storage container

Instructions

1. Add the mayonnaise and Wickles Original Relish to a mixing bowl. Stir until evenly combined.
2. Add the finely chopped capers, fresh chives, flat-leaf parsley, Dijon mustard, Worcestershire sauce, lime zest, and fresh lime juice.
3. Season with freshly cracked black pepper and Diamond Crystal kosher salt to taste.
4. Stir thoroughly until all the ingredients are evenly distributed.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to marry.
6. Stir again, taste, and adjust the lime juice, salt, or black pepper as needed.
7. Serve cold.

Chef Tips

• Use Wickles Original Relish. It adds the right balance of sweetness, tang, heat, and crunch.
• Chop the capers finely. Capers bring salt and brine, and finely chopping them distributes that flavor evenly throughout the sauce.
• Use fresh herbs. Fresh chives and flat-leaf parsley keep the sauce bright, clean, and aromatic.
• Use lime, not lemon. Fresh lime takes the sauce in a Caribbean direction that complements seafood without overpowering it.
• Use both lime zest and juice. The zest delivers concentrated citrus aroma while the juice adds clean acidity.
• Chill before serving. Thirty minutes in the refrigerator takes this sauce from good to GOAT.
• It gets better as it rests. Make it ahead and give the flavors time to come together.

Make-Ahead & Storage

GOAT Wicked Tartar Sauce may be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator.

Stir thoroughly before serving. Keep the sauce refrigerated and do not leave it at room temperature for more than 2 hours.

Perfect With

• Fried fish
• GOAT Cracked Conch
• Fried shrimp
• Crab cakes
• Lobster rolls
• Fish sandwiches
• Grilled seafood
• Stone crab

Related Recipes

• GOAT Cracked Conch
• GOAT Cocktail Sauce
• GOAT Florida Lobster Roll

Nutritional Information

Serving Size: 2 tablespoons

Nutritional information is an estimate and will vary according to the exact ingredients, brands, serving size, and quantities used.

GOAT Rule

No shortcuts. No fillers. No excuses. Fresh herbs, real lime, and only the best.