Sauces & Condiments
Applebee's tartar sauce delivers that signature creamy, tangy crunch that makes every bite of fish and chips irresistible. The secret lies in balancing rich mayo with bright lemon, briny capers, and finely chopped celery for that signature texture.
I've perfected this version at home—no preservatives, just bold, restaurant-quality flavor in minutes.
What sets this tartar sauce apart is the celery, which adds freshness and crunch without overpowering the creamy base. The capers bring that essential briny punch, while fresh dill and parsley elevate it from basic to truly special.
This recipe stays true to the original while delivering a fresher, more vibrant taste.
You'll end up with a sauce that's perfectly thick, tangy, and packed with that iconic celery crunch. It's ideal for fish and chips, seafood platters, or even as a dip for veggies.
The best part? It keeps well in the fridge for up to a week, ready to transform any meal.
For extra depth, let the sauce sit for 30 minutes before serving—this allows the flavors to meld beautifully. Serve immediately for the freshest taste, or store it for later use. Here's everything you need to make it at home.
Ingredients for applebee's tartar sauce
Seven creamy ingredients for that iconic Applebee's tartar sauce crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | ¾ cup | High-quality, not low-fat |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, no bottled |
| Capers 🫐 | 2 tbsp | Chopped, not drained |
| Fresh Celery 🧅 | ¼ cup | Finely chopped, heart of stalk |
| Fresh Dill 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Parsley 🌿 | 1 tbsp | Chopped, flat-leaf preferred |
| Dijon Mustard 🌶️ | 1 tsp | Mild variety for balance |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Worcestershire Sauce 🍶 | 1 tsp | Vegan if needed |
The mayo is non-negotiable here—Duke's or Hellmann's are my go-tos for that perfect creamy base. Fresh lemon juice is a must; bottled just won’t cut it. Capers? Trader Joe's or Whole Foods have the best quality—look for ones packed in brine, not vinegar. Fresh celery is the secret to that signature crunch, so grab the heart of the stalk (the white part) for the best texture. If you're in a pinch, you can use frozen chopped celery, but it won’t be as fresh. For the herbs, fresh dill and parsley make all the difference—dried just won’t give you that bright, vibrant flavor.
No capers? Chopped green olives at half the amount work in a bind, though they’ll change the flavor slightly. Short on fresh herbs? Dried dill at one-third the amount is better than nothing, but fresh is ideal. The Dijon mustard is key for that tangy kick—French's Classic is my go-to brand. If you’re avoiding Worcestershire, a splash of soy sauce adds a similar umami depth. For extra tang, add a pinch more lemon juice to taste. This sauce is all about balance, so don’t be afraid to adjust as you go.
This sauce keeps beautifully in the fridge for up to 1 week—just store it in an airtight container. For the freshest taste, let it sit for 30 minutes before serving so the flavors meld. If it thickens too much, stir in a splash of water or lemon juice to loosen it up. It’s perfect for fish and chips, seafood platters, or even as a dip for veggies. Double the batch—you’ll want leftovers!
Why You'll Love This Recipe
- Five-Ingredient Magic: Honestly, this sauce is that simple—just mayo, lemon, capers, celery, and dill. I’ve made it while chatting with a friend on the phone, no notes needed.
- Bright & Tangy: The lemon cuts through the richness of the mayo, while the briny capers and fresh dill give it that signature Applebee’s zing. It’s not just good—it’s ridiculously good.
- Party-Ready Sidekick: I keep this in my fridge for last-minute gatherings—it works with fish, chicken, or even as a dip for veggies. No one will guess it took me 10 minutes to make.
- Zero-Waste Winner: Between us, the celery and dill wilt before the mayo goes bad, so I use it up fast. Plus, capers last forever, so I stock up and save money over time. Smart move.
Step-by-step instructions for Applebee's tartar sauce recipe
This homemade version delivers that signature celery-creamy crunch you crave from the restaurant.
Finely Chop the Celery and Herbs
Start by cutting the heart of the 0.25 cup fresh celery into very small pieces—think almost like a fine dice. You want it so tiny that when mixed, it disappears into the sauce rather than being noticeable as chunks. I like to use the smallest blade on my food processor for this part, or I'll chop it by hand with a sharp knife, working in batches if needed.
Next, finely chop the 2 tablespoons fresh dill and 1 tablespoon fresh parsley, removing any tough stems first. The herbs should be so finely minced that they're almost unrecognizable—this ensures a smooth, uniform texture in your sauce. If you're using a food processor, pulse the herbs just until they're finely chopped, then transfer to a bowl.
Mix the Wet Ingredients
In a medium bowl, combine the 0.75 cup mayonnaise with the 2 tablespoons fresh lemon juice and 1 teaspoon Dijon mustard. Mix these together until fully incorporated—you should see a smooth, pale yellow mixture. The lemon juice brightens the flavor and cuts through the richness of the mayonnaise, while the Dijon mustard adds a subtle tang.
Add the 2 tablespoons capers and 1 teaspoon Worcestershire sauce to the bowl. The capers bring that briny, salty kick that's so characteristic of Applebee's tartar sauce. Stir everything together until the capers are evenly distributed throughout the mixture. This is where the flavors start to come together—take a moment to smell it; you should notice the bright citrus, the briny capers, and the herby notes from the dill and parsley.
Combine All Ingredients
Now, add the finely chopped celery, dill, and parsley to the bowl with the wet ingredients. Using a silicone spatula, gently fold everything together until the celery is evenly distributed and no streaks of mayonnaise remain. The sauce should look creamy and uniform, with no visible chunks of celery or herbs. If you notice any large pieces, give it another quick pulse in the food processor or chop them by hand until smooth.
Season the sauce with the 0.5 teaspoon salt and 0.25 teaspoon black pepper, then taste it. At this point, it might need a bit more lemon juice or Worcestershire sauce to balance the flavors. I usually add another ½ teaspoon lemon juice or ¼ teaspoon Worcestershire sauce to taste, as needed. The goal is a harmonious blend of creamy, tangy, briny, and herby flavors.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate the tartar sauce for at least 1 hour before serving. Chilling allows the flavors to meld together and the sauce to thicken slightly, which gives it that perfect consistency—creamy but not runny, with just the right amount of crunch from the celery. The longer it chills, the better the flavors develop, so if you can wait 2-3 hours, even better.
When you're ready to serve, give the sauce a quick stir to redistribute any settled ingredients. It should be smooth, cool, and ready to pair with your favorite seafood dishes. This homemade version is far superior to jarred tartar sauce—it's fresher, brighter, and packed with real flavor. Enjoy it with fish and chips, shrimp cocktails, or even as a dip for veggies!
Pro Tips For Making Applebee'S Tartar Sauce
- CHOP CELERY FINE: Skip the big chunks—this sauce needs celery so finely minced you can barely see it through the mayo. I used to just rough-chop it, but the texture gets uneven and clunky. Pulse it in a food processor for 2 seconds or use a sharp knife and a cutting board like you mean it.
- DRAIN CAPERS WELL: Those little brine-soaked capers pack enough salt to turn your sauce into a pickle bomb. Rinse them first, then spread them on a paper towel and let them air-dry for 5 minutes. Trust me, your sauce won’t taste like a salt lick afterward.
- STIR IN LEMON LAST: Add the lemon juice after everything else is mixed—otherwise, it’ll curdle the mayo faster than you can say "overcooked tartar." Taste as you go, and if it needs more brightness, just squeeze a little more in at the end. No need to overthink it.
- USE COLD MAYO: Pull that mayo out of the fridge 10 minutes before you start. Room-temperature mayo separates like a bad relationship, and you’ll end up with a sad, oily mess. Cold mayo blends smoothly and keeps the sauce creamy for hours. (Yes, even if you’re impatient like me.)
Health benefits of applebee's tartar sauce
Creamy Goodness
This tartar sauce is a healthy-ish treat—rich in flavor but balanced with fresh ingredients. The mayonnaise base provides healthy fats that support brain function and keep you satisfied, while the lemon juice adds vitamin C for immune support.
A ½ cup serving delivers about 150 calories, mostly from the mayo, but the fresh herbs and celery add fiber and crunch without many extra calories. 💛
Herb Powerhouse
The fresh dill and parsley are packed with antioxidants and anti-inflammatory properties. Dill contains apigenin, a compound that may help reduce anxiety, while parsley is rich in vitamin K, which supports bone health.
Using 2 tbsp fresh dill and 1 tbsp fresh parsley ensures you get these benefits without overpowering the sauce. I always keep these on hand—they elevate so many dishes!
Briny Benefits
Capers add more than just flavor—they’re a great source of iron (about 0.5mg per tbsp) and calcium, which support red blood cell production and bone strength. The 2 tbsp capers in this recipe also provide a satisfying umami kick that balances the creaminess. Just be mindful if you're watching your sodium intake—capers are naturally high in salt, so adjust to taste if needed.
Digestive Aid
The celery in this sauce isn’t just for texture—it’s a digestive superstar. Rich in fiber and water, it aids digestion and hydration. The ¼ cup finely chopped celery also contains vitamin K, which helps with blood clotting and bone metabolism.
Plus, its natural crunch adds satisfying texture without heavy calories. I love how it makes the sauce feel lighter while keeping it rich.
Protein Boost
While not a protein powerhouse, the mayonnaise in this sauce contains egg yolks, which provide high-quality protein and vitamin D. A ½ cup serving offers about 1 gram of protein, making it a small but meaningful addition to seafood dishes.
Pairing it with protein-rich foods like shrimp or salmon turns this into a well-rounded meal. The Worcestershire sauce also adds a touch of umami depth without extra calories.
Versatile Nutrition
This tartar sauce is a blank canvas for nutrition—use it to enhance meals with fresh, wholesome ingredients. Serve it with grilled fish for a lean protein boost, or pair it with veggie sticks for a fiber-rich snack.
The lemon juice adds a metabolism-boosting citrus note, while the herbs bring antioxidant power. It’s a simple way to add flavor and nutrition to your plate without heavy processing. 💪
Nutrition facts
Frequently asked questions
Can I make this tartar sauce without capers?
If you're missing capers, try 2 tablespoons finely chopped green olives as a substitute—they'll add a similar briny flavor, though the taste will be slightly different. For a more neutral option, use 1 teaspoon fish sauce instead, but reduce the Worcestershire to ½ teaspoon to balance the umami. The celery and lemon will still provide that signature tangy crunch.
Why does my tartar sauce look too thick or too thin?
If your sauce is too thick, stir in 1 teaspoon lemon juice or water at a time until it reaches the perfect creamy consistency. For a thinner sauce, add ½ teaspoon more mayonnaise and mix well. The ideal texture should be smooth and spreadable, like the restaurant version. Let it rest for 30 minutes before adjusting—chilling often thickens it naturally.
Can I make this tartar sauce ahead of time?
Yes! This sauce actually tastes better after 2-3 hours of chilling, as the flavors meld together. Store it in an airtight container in the fridge for up to 1 week. If it separates, give it a quick stir before serving. For the freshest taste, make it the same day you plan to use it, but it keeps well for future meals.
What’s the best way to serve this homemade tartar sauce?
This versatile sauce pairs perfectly with fish and chips, shrimp cocktails, seafood platters, or even as a dip for veggie sticks. For extra flair, serve it in a small bowl with a sprig of fresh dill on top. It’s also great on grilled salmon or as a topping for tuna salad sandwiches. The possibilities are endless!
Is this tartar sauce vegan-friendly?
Not quite! The mayonnaise and Worcestershire sauce contain animal products. For a vegan version, swap the mayo for vegan mayo (like Just Mayo) and use vegan Worcestershire sauce. You can also add 1 teaspoon apple cider vinegar for extra tang. The texture will be slightly different but still delicious with fresh herbs and lemon.