Whenever I visit Texas Roadhouse, I can’t help but crave their dipping sauces. One of my favorites has always been the tartar sauce. It’s creamy, tangy, and the perfect match for fried fish or crispy shrimp. Instead of waiting until my next restaurant trip, I decided to recreate this sauce at home.
The best part? It only takes a few minutes to put together, and the taste is spot-on. If you love the Texas Roadhouse tartar sauce as much as I do, you’ll be thrilled with how simple this recipe is.
Why You’ll Love This Copycat Texas Roadhouse Tartar Sauce Recipe
I enjoy this tartar sauce recipe because it’s quick, easy, and uses ingredients I usually already have in my kitchen. It takes less than 10 minutes to make, but it tastes like something you’d get at a restaurant. I love how versatile it is too—I can serve it with fried fish one day and use it as a dip for fries the next.
It’s creamy, tangy, and has just the right crunch from the pickles. Plus, making it at home costs far less than buying a bottle from the store.
Texas Roadhouse Tartar Sauce Ingredients
I love that this tartar sauce comes together with such simple ingredients. Most of them are already in my fridge or pantry, which makes it easy to whip up whenever I’m craving that Texas Roadhouse flavor.
The key is using fresh lemon juice and finely chopped pickles for the best texture and taste. Here’s everything I use to make one small bowl of sauce:
- 1 cup mayonnaise
- 2 tablespoons finely chopped dill pickles (or dill relish)
- 1 tablespoon lemon juice (freshly squeezed if possible)
- 1 tablespoon finely minced onion
- 1 teaspoon fresh dill or parsley, chopped (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sugar (optional, for balance)
How to Make Texas Roadhouse Tartar Sauce (Step-by-Step Instructions)
I like to think of this tartar sauce recipe as one of the easiest condiments I’ve ever made. It doesn’t need any special equipment—just a bowl, a spoon, and a cutting board. Still, a few little steps make a big difference in how the final sauce turns out. Here’s exactly how I make it:
- Prep the vegetables – I start by finely chopping the dill pickles and onion. I make sure they’re cut really small because large chunks can overpower the sauce. I sometimes even pat the pickles dry with a paper towel if they’re extra juicy, so the sauce doesn’t become too thin.
- Combine the base – In a medium mixing bowl, I add one cup of mayonnaise. Then I pour in the lemon juice, sprinkle in the salt and pepper, and add a touch of sugar if I want a little balance against the tangy flavors. I stir this together until it’s smooth and creamy.
- Add the mix-ins – Next, I fold in the chopped pickles, onion, and a bit of fresh dill or parsley. This step is where the sauce really starts to come to life. I always taste as I go, because sometimes I like more lemon juice, and other times I add a pinch of extra salt.
- Chill before serving – This is the secret step that makes homemade tartar sauce taste just like restaurant-style. I cover the bowl and let it rest in the refrigerator for at least 30 minutes. The chill time allows all the flavors to meld together, and it transforms the sauce into something much more flavorful.
If I’m serving it with fried fish, I’ll usually make it an hour or two ahead of time so it’s nice and cold by the time we eat. When I skip this step, it still tastes good, but the difference after resting is noticeable.
Another thing I do sometimes: if the sauce feels too thick, I stir in a teaspoon of pickle juice or extra lemon juice to thin it slightly. It adds a sharp kick while adjusting the texture to my liking.
Also try this Texas Roadhouse Sweet Potato Recipe
Serving Suggestions For Texas Roadhouse Tartar Sauce
One of the things I love most about this tartar sauce is how versatile it is. At first, I only made it to pair with fried fish, but over time I started using it in so many different ways. It has that creamy base with tangy, zesty notes that make it a great companion for a variety of dishes. Here are some of my favorite ways to enjoy it:
- Classic fried fish – I usually make this sauce when I’m cooking crispy fried fish fillets. A spoonful on the side instantly gives that restaurant feel at home.
- Shrimp or crab cakes – Whenever I make shrimp, crab cakes, or even fried calamari, I always keep this sauce nearby. It cuts through the richness of seafood so well.
- Fries and onion rings – I don’t always stick to seafood. Sometimes I use this tartar sauce as a dip for French fries, sweet potato fries, or even crunchy onion rings. It’s such a nice change from ketchup.
- Sandwich spread – One of my personal favorites is spreading this sauce on a fish sandwich or even a chicken burger. It adds creaminess and brightness in every bite.
- Vegetable dip – If I have leftover sauce, I use it with raw veggies like carrot sticks or cucumbers. It’s an easy way to turn plain veggies into a tasty snack.
Storage Tips
Whenever I make this tartar sauce, I usually end up with a little extra, so storing it properly is important. The good news is that it holds up really well in the fridge if you keep a few things in mind.
I always transfer the sauce into an airtight container or a small glass jar with a lid. This keeps the flavors fresh and prevents it from picking up any other smells from the fridge. On average, my homemade tartar sauce stays good for about 4 to 5 days when stored this way.
One thing I never do is freeze it. The mayonnaise base doesn’t freeze well, and the texture turns grainy once it thaws. So I stick to making just enough for the week.
Before serving the leftovers, I give the sauce a quick stir. Sometimes the lemon juice or pickle liquid separates a little while sitting, but a quick mix brings it right back together.
If I’m planning ahead for a dinner, I’ll even make the sauce a day in advance. It actually tastes better after sitting overnight because the flavors blend and deepen. That makes it a great make-ahead condiment for parties, fish fry nights, or family dinners.
FAQs
1. Can I make this tartar sauce ahead of time?
Yes, and I actually recommend it. When I make it a few hours or even a day ahead, the flavors blend together and taste even better. I just keep it in a sealed container in the fridge until serving.
2. Can I use Miracle Whip instead of mayonnaise?
I’ve tried it before, and it works, but the flavor is a little sweeter and tangier than the classic version. If you like Miracle Whip, go for it—just know the taste will be different from Texas Roadhouse’s style.
3. Do I really need to chill the sauce before serving?
Technically, no—you can eat it right away. But in my experience, chilling it for at least 30 minutes makes a noticeable difference. The flavors settle and combine, which gives it that restaurant-quality taste.
4. How long does homemade tartar sauce last?
Mine usually stays fresh in the fridge for 4–5 days. After that, it starts to lose its flavor, so I try to make small batches that I can finish within a week.
5. Is this the exact Texas Roadhouse recipe?
This is my copycat version. It’s very close in flavor and texture, but since restaurants don’t share their exact recipes, I created this one through testing. To me, it tastes almost identical.
Conclusion
Making this Texas Roadhouse tartar sauce at home has been a game-changer for me. It’s quick, budget-friendly, and so much fresher than anything I’ve bought from the store. Every time I serve it with fried fish or even simple fries, it feels like I’ve brought a little piece of the restaurant into my kitchen.
If you give this recipe a try, I’d love to hear how it turns out for you. Did you stick with the classic version, or add your own twist? Share your experience in the comments—I always enjoy seeing how others make it their own.
And if you liked this recipe, you might also enjoy my Texas Roadhouse Sweet Potato Recipe.
They pair perfectly with this sauce and make a complete restaurant-style meal at home.
They pair perfectly with this sauce and make a complete restaurant-style meal at home.