Sauces & Condiments
This classic Arthur Treacher's tartar sauce delivers that signature celery crown crunch and creamy texture that pairs perfectly with fried fish or seafood platters. The secret lies in balancing tangy pickles, briny capers, and fresh dill with a smooth mayonnaise base—no anchovies needed for this traditional version.
I've refined this recipe over years of testing, ensuring every spoonful captures that nostalgic flavor without compromising authenticity.
The beauty of this tartar sauce is its simplicity—just five ingredients transform into a condiment that elevates any seafood dish. The key technique is chopping the celery and pickles finely for that signature texture, then folding them gently into the mayo to maintain a smooth, creamy consistency.
Traditional recipes often call for anchovies, but this version skips them entirely while still delivering bold, briny depth.
What makes this recipe truly special is how it balances freshness and tanginess—the bright acidity of the pickles and capers cuts through the richness of fried fish, while the dill adds an aromatic freshness.
The result is a sauce that's smooth enough to spread effortlessly yet textured enough to provide that satisfying crunch with every bite.
Perfect for serving with golden fried shrimp, fish sticks, or even as a dip for veggie sticks, this tartar sauce comes together in minutes but tastes like it's been simmering all day.
The flavors develop beautifully when chilled, making it ideal for meal prep—just store it in the refrigerator until ready to serve.
Ingredients for arthur treacher's tartar sauce
Five simple ingredients create Arthur Treacher's iconic tartar sauce with that signature celery crunch and tangy kick.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | 1 cup | High-quality, preferably homemade |
| Celery Stems 🧅 | ½ cup | Finely chopped, fresh and crisp |
| Dill Pickle Relish 🥒 | ¼ cup | Or finely chopped dill pickles |
| Capers 🍈 | 2 tbsp | Rinsed and finely chopped |
| Fresh Dill 🌿 | 2 tbsp | Chopped, stems removed |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The mayo sets the creamy foundation—Kewpie or Duke's are my go-tos for restaurant-quality texture. Celery should be crisp and white, no brown spots, and chop it as fine as possible for that signature crown texture. For pickles, dill relish is ideal, but finely chopped dill pickles work too. Trader Joe's has great options for both. Capers add that briny depth—look for non-pasteurized if you can find them, as they have more complex flavor. Fresh dill is a must; dried just won't cut it here.
No mayo? Greek yogurt with a splash of lemon works in a pinch, though texture will differ slightly. Short on capers? A pinch of Old Bay seasoning mimics that briny note. The lemon juice should be freshly squeezed—bottled juice lacks the bright acidity needed to balance the richness. For extra tang, add 1/2 tsp of Dijon mustard. Want more crunch? Add 1 tbsp finely chopped red onion. This sauce is naturally vegetarian—no anchovies needed for that classic Arthur Treacher's flavor.
Store leftovers in an airtight container in the fridge for up to 5 days. The flavors actually improve after chilling for a few hours, so make it ahead if you're serving with fried fish. For meal prep, portion into small containers—perfect for lunches or quick appetizers. If the sauce separates, just give it a quick whisk before serving. Freezes beautifully for up to 3 months if you want to stock up.
Why You'll Love This Recipe
- Five-Ingredient Magic: No fancy techniques here—just mayo, chopped celery, a spoonful of pickle relish, and a pinch of capers. Honestly, I’ve made this while scrolling through emails; it’s that simple.
- Tangy Crunch Perfection: That bright dill pickle relish cuts through the creaminess, while the capers add a salty punch. Between us, the fresh dill ties it all together like a flavor hug.
- Party Host Hack: Slap this on fish and chips, burgers, or even a grilled cheese sandwich. I’ve used it to impress guests who had no idea it was store-bought mayo—until I confessed.
- Makes More Than You Need: A small bowl stretches across multiple meals, and it keeps for days in the fridge. (Yes, even on a Tuesday night.) The best part? It’s cheaper than buying pre-made.
Step-by-step instructions for Arthur Treacher's tartar sauce
Here's the authentic method for that signature celery crown crunch—simple steps for restaurant-quality results.
Finely Chop the Celery Stems
Start with the celery stems—they're the heart of this sauce's signature texture. Using a sharp chef's knife, cut the 0.5 cup celery stems into very fine dice, about 1/8-inch pieces. I like to stack the celery and rock the knife back and forth for even cuts. The smaller the pieces, the better the texture in your final sauce.
Spread the chopped celery on a paper towel and pat it dry with another paper towel. This removes excess moisture that can make your sauce watery. You want the celery to contribute crunch, not liquid. Set aside for the next step.
Rinse and Finely Chop the Capers
Rinse the 2 tablespoons capers under cold water to remove any salt residue, then drain well in a fine-mesh strainer. Using kitchen shears or a sharp knife, chop the capers into very small pieces—about half the size of the celery dice. The capers add that signature briny punch that balances the creamy mayonnaise.
Don't skip rinsing the capers. The saltiness can overpower the sauce if left unchecked. After chopping, give them another quick pat dry with a paper towel to remove any remaining moisture. Combine the chopped capers with the dried celery in a medium bowl.
Mix the Wet Ingredients
In a separate small bowl, whisk together the 1 cup mayonnaise, 1 tablespoon lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until completely smooth. The mayonnaise should be uniform with no streaks. I use a high-quality mayonnaise here—it makes all the difference in the final texture and flavor.
Add the 0.25 cup dill pickle relish to the wet mixture and stir until fully incorporated. The relish adds that tangy sweetness that's essential to authentic tartar sauce. If using finely chopped dill pickles instead, make sure they're drained well to avoid excess moisture in your sauce.
Combine All Ingredients
Gently fold the celery and caper mixture into the wet ingredients using a rubber spatula. Work slowly to avoid crushing the celery pieces—you want to maintain that signature crunch. Add the 2 tablespoons chopped fresh dill last, folding it in just until distributed. The dill adds freshness that brightens all the other flavors.
Taste the sauce and adjust seasoning if needed. You might need a bit more salt or lemon juice to balance the flavors. The sauce should have a bright, tangy flavor with a hint of briny capers and fresh dill. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together.
Serve with Confidence
This sauce keeps well in the refrigerator for up to 5 days, making it perfect for meal prep. Give it a good stir before serving to redistribute any settled ingredients. The texture should be creamy with noticeable crunch from the celery and capers.
Serve immediately with fried fish, shrimp cocktails, or as a dip for veggies and chips. The balance of creamy, crunchy, and tangy flavors makes this sauce irresistibly versatile. Enjoy the classic Arthur Treacher's taste at home!
Pro Tips For Making Arthur Treacher'S Tartar Sauce
- CHOP THE CELERY FINE: I learned this the hard way—big chunks of celery make the sauce look like it’s fighting for its life. Use a sharp knife and go for a grainy, almost paste-like texture. This isn’t a salad; you want the celery to blend into the mayo, not sit there like a stubborn guest at a party.
- USE FRESH DILL, NOT DRIED: Dried dill is a shortcut, but it’s a bad one. Fresh dill adds brightness and a real punch that dried just can’t match. Chop it finely and add it last—it’ll wilt slightly and release its flavor better. If you’re using frozen, thaw it first and squeeze out excess water; it’s a lifesaver but still needs to be treated like the fresh stuff.
- DRAIN THE CAPERS WELL: Briny capers in a pool of brine? That’s how you end up with a sauce that tastes like a sad pickle juice experiment. Rinse them under cold water, then pat them dry with a paper towel. Trust me, the extra 30 seconds saves you from a sauce that’s more watery than a British summer.
- STIR IN THE RELISH LAST: Dill pickle relish is packed with vinegar, and if you mix it in too early, you’ll end up with a sauce that tastes like it’s been pickled itself. Add it just before serving—let it sit for 5 minutes max—so the flavors meld without turning your tartar sauce into a condiment for a different century.
Make-ahead tips for this arthur treacher's tartar sauce
Prep Ahead Strategy
Make this tartar sauce 24 hours in advance for the best flavor development. The ingredients need time to meld together—especially the briny capers and tangy pickles—so refrigerate it overnight.
I always prep mine the night before game day when we're serving fried fish. The longer it sits, the more balanced the flavors become. 💫
Storage Containers
Use small, airtight glass containers (like Le Parfait 8-ounce jars) for portion control and easy serving. These stack neatly in the fridge and keep the sauce fresh for up to 5 days.
For meal prep, divide into individual servings—perfect for lunches or quick appetizers. If you're freezing, transfer to silicone molds for easy scooping later.
Freezing for Later
This sauce freezes beautifully for up to 3 months if stored properly. Portion into quart-sized freezer bags, squeezing out excess air to prevent freezer burn. Label with the date and thaw in the fridge overnight.
The texture remains creamy, though the celery may soften slightly. For best results, use within 3 months of freezing.
Reviving Texture
If your tartar sauce separates after refrigeration, don't worry—just whisk it gently before serving. For extra crunch, add 1 tablespoon finely chopped celery right before eating. I also keep a small bowl of extra chopped celery in the fridge for this exact purpose.
The sauce should regain its creamy consistency within seconds. ✨
Meal Prep Serving
Serve chilled tartar sauce in small ramekins or alongside your seafood dishes. For a restaurant-style presentation, pipe it into star-shaped molds (available at Sur La Table) for a fun touch.
Pair with golden fried shrimp or fish sticks for that classic diner vibe. The sauce keeps well at room temperature for 2 hours, so it's perfect for buffet-style serving.
Flavor Boost Tips
Want to elevate your prepped sauce? Add 1/2 teaspoon of Dijon mustard when mixing to deepen the flavor. For extra tang, stir in 1/2 teaspoon of Worcestershire sauce (just before serving). These tweaks make a huge difference when you're prepping ahead. Trust me, your taste buds will thank you! 🔥
Nutrition facts
Frequently asked questions
Why does Arthur Treacher's tartar sauce have celery stems instead of leaves?
The celery stems provide that signature "crown crunch" texture that's impossible to get with leaves. The fibrous stems stay crisp when finely chopped, creating the perfect contrast to the creamy mayo base. Plus, they're more flavorful than the leaves, adding subtle sweetness that balances the tangy pickles and briny capers.
Can I make this tartar sauce without capers?
Yes, but you'll lose that signature briny depth. For a substitute, try 1 teaspoon Old Bay seasoning or 1/2 teaspoon anchovy paste (if using traditional fish-based ingredients). Without either, the sauce will be milder but still delicious. The capers are what give it that authentic Arthur Treacher's punch!
How do I keep the celery from getting soggy in the sauce?
Pat the chopped celery stems completely dry with paper towels before adding them to the sauce. This removes excess moisture that causes sogginess. Also, add the celery last and fold it in gently—don't overmix. For extra insurance, chill the sauce for at least 30 minutes before serving to let flavors set.
What's the best way to serve this sauce with fried fish?
Serve it chilled in a small bowl alongside your fried fish for dipping. For a restaurant-style presentation, pipe it into star-shaped molds (available at Sur La Table) or spread it on top of fish sticks. The creamy texture contrasts perfectly with crispy fried seafood, while the tangy crunch cuts through the richness.
Can I use Greek yogurt instead of mayo for a lighter version?
Replace the mayo with 1 cup Greek yogurt plus 1 teaspoon lemon juice to mimic the tang. The texture will be slightly thicker, but it works beautifully with grilled fish or as a veggie dip. For extra richness, stir in 1 tablespoon melted butter after mixing.