Sauces & Condiments
This Arby's tartar sauce recipe delivers the signature creamy, tangy, and herby flavor you know and love—perfect for sandwiches, seafood, or fries. 💛 The secret lies in balancing rich mayonnaise with bright lemon juice, finely chopped celery, and fresh dill, all combined to create that iconic Arby's texture.
What makes this sauce special is its simplicity and versatility. With just a handful of ingredients, you can recreate that restaurant-quality taste at home in minutes. The key is using fresh dill for that signature herby brightness, while the celery adds a subtle crunch that keeps every bite interesting.
By the time you're done blending, you'll have a smooth, velvety sauce with just the right amount of tang and creaminess. It's the perfect dipping sauce for onion rings, a topping for burgers, or a condiment for any sandwich that needs that extra zing.
Best of all, this recipe keeps well in the refrigerator for up to a week, making it ideal for meal prep or entertaining. The flavor only improves as it sits, so you can make a batch ahead and enjoy it all week long.
Ingredients for arby's tartar sauce
Nine ingredients transform into that iconic Arby's dill-packed creaminess you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | ¾ cup | High-quality, smooth mayonnaise |
| Fresh Dill Weeds 🌿 | ⅓ cup | Finely chopped, stems removed |
| Celery Stalks 🥬 | ¼ cup | Finely chopped, crisp variety |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, bright flavor |
| Capers 🫒 | 1 tbsp | Chopped, optional for tang |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dry Mustard 🌾 | ½ tsp | For subtle tangy depth |
| Worcestershire Sauce 🍶 | 1 tsp | For umami kick |
The dill is non-negotiable here—fresh dill from the grocery store's refrigerated section has that signature brightness. Trader Joe's and Whole Foods carry the best quality, but any bright green bunch works. Celery? Crisp, pale stalks (like the ones from the middle of the bunch) give the best texture. The mayonnaise should be thick and smooth—Hellmann's or Duke's are my go-tos, but any good brand works. For capers, look for the jarred kind in the olive bar section—they're packed in brine and ready to chop.
No fresh dill? Dried dill at half the amount works in a pinch, but it won't be the same. Skip the Worcestershire? Extra lemon juice plus a pinch of soy sauce gets you close. The mustard is key—Dijon works too, but dry mustard blends better. For a milder sauce, cut the capers in half. Pro tip: Blend the celery first—it keeps the sauce smooth and prevents clumps. If you're feeling fancy, add a pinch of smoked paprika for depth (trust me, it's amazing).
This sauce tastes even better the next day—make a double batch so you have leftovers. Store in an airtight container in the fridge for up to 1 week. The flavor melds beautifully, so it's perfect for meal prep. If it separates, just give it a quick stir before using. Freezes well for 3 months if you want to stock up. Perfect for dipping, topping, or sneaking into deviled eggs!
Why You'll Love This Recipe
- Here’s what sold me: that lemon juice cut-through. It’s not just tangy—it’s the kind of zing that makes you want to dip everything in it. The dill’s freshness balances the mayo’s richness perfectly, so it’s never heavy.
- I’ll be real: this stuff keeps for days in the fridge. If I make a batch for burgers, I’ll still have leftovers for a week. And since it’s so cheap to throw together, I don’t feel guilty about making extra—especially when it’s this easy to whip up.
Step-by-step instructions for Arby's tartar sauce
Here's how to whip up that iconic, tangy, dill-packed sauce with perfect texture every time.
👨🍳 Step 1: Chop the Fresh Ingredients
Start by finely chopping the 0.33 cup fresh dill weeds - remove any tough stems first. You want tiny, even pieces that'll distribute beautifully throughout the sauce. Next, finely dice the 0.25 cup celery stalks - I like to use a sharp chef's knife and cut them into tiny, almost sand-like pieces. This texture gives the sauce that signature crunch Arby's is known for.
If you're using the 1 tbsp capers, give them a quick chop too - you want them small enough to blend in but still noticeable. Set these chopped ingredients aside in a small bowl. The fresher your herbs and celery, the brighter your finished sauce will taste, so don't skip this prep step.
🥘 Step 2: Mix the Wet Ingredients
In a medium bowl, combine the 0.75 cup mayonnaise with the 2 tbsp lemon juice. Give it a good stir to incorporate fully - you'll see those bright yellow streaks from the lemon starting to blend into the creamy base. This acidic component is what prevents the sauce from tasting too heavy.
Next, add the 1 tsp Worcestershire sauce and 0.5 tsp dry mustard. Stir again until completely combined. The Worcestershire adds that signature umami depth that makes this sauce so addictive, while the mustard gives it just a hint of tangy complexity. Mix well so these flavors distribute evenly throughout the mayonnaise base.
🍳 Step 3: Combine and Season
Now it's time to bring everything together. Add the chopped fresh dill, celery, and capers (if using) to the wet mixture. Stir gently but thoroughly to distribute the herbs evenly. You want the dill to be visible but not clumpy - this is what gives Arby's sauce its signature look.
Season with the 0.5 tsp salt and 0.25 tsp black pepper, then give it one final stir. Taste a small spoonful - you should get that perfect balance of creamy, tangy, and herby flavors. If it needs more brightness, add a tiny splash more lemon juice. The sauce should be thick but still spreadable - if it's too thick, add 1 teaspoon of water or lemon juice to loosen it.
⏰ Step 4: Chill and Rest
Cover the bowl and refrigerate the sauce for at least 1 hour before serving. This chilling time allows all the flavors to meld together beautifully. The longer it sits, the more the flavors develop - I often make it the night before for even better results.
When you're ready to serve, give it one final taste and adjust seasoning if needed. The perfect Arby's tartar sauce should be creamy, tangy, and packed with fresh dill flavor. Serve it with crispy fries, chicken fingers, or any seafood dish - it's that good!
Pro Tips For Making Arby'S Tartar Sauce
- CHOP CELERY FINE: Use a sharp knife and cut the celery into tiny dice—think rice grains, not pea-sized chunks. I learned this the hard way when mine looked like confetti; now it blends smoothly and doesn’t turn the sauce into a textured mess.
- SALT THE MAYO: Add a pinch of salt to the mayo before mixing in anything else. The capers and lemon juice will bring their own salt, but unsalted mayo tastes flat—trust me, this small step makes a real difference.
- STRAIN THE CAPERS: Drain the capers thoroughly and pat them dry with a paper towel. Wet capers dilute the sauce and make it watery—skip this, and you’ll end up with a sad, thin spread instead of the thick, tangy sauce you want.
- MIX IN STAGES: Start by folding in the dill and celery, then add lemon juice and capers gradually. Dumping everything at once risks curdling the mayo—take it slow, and the sauce will stay creamy and cohesive every time.
Common mistakes when making great arby's tartar sauce
Over-Chopping Ingredients
I’ve seen so many people turn their tartar sauce into a mushy mess by over-chopping the celery and dill. The key is tiny, even pieces—not a paste. For celery, aim for sand-like texture (think fine dice, not julienne).
Over-chopping releases too much moisture, thinning out the sauce and killing that signature crunch. Use a sharp chef’s knife and cut in quick, controlled motions. 🥬
Skipping the Rest Time
Rushing to serve the sauce right after mixing is a big mistake. The flavors need at least 1 hour in the fridge to meld properly. I’ve tasted homemade tartar sauce served immediately, and it always falls flat—too sharp, too herby, and lacking that balanced depth.
Trust me, the 1-hour rest (or overnight, even better) makes all the difference. ⏰
Using Low-Quality Mayonnaise
Not all mayonnaise is created equal! Using a thin, watery brand like store-brand mayo will make your sauce too loose and lose that velvety texture. Stick with thick, smooth mayo like Hellmann’s or Duke’s—these hold up better when mixed with other ingredients.
If your mayo is too thick, a tiny splash of lemon juice (not water) can help loosen it without thinning the sauce. 🥫
Ignoring the Dill Quality
Fresh, bright dill is non-negotiable—dried dill or wilted herbs will make your sauce taste dull. Look for vibrant green dill with no yellowing stems. If your dill is past its prime, double the amount (but expect a weaker flavor).
Pro tip: Store-bought dill from Whole Foods or Trader Joe’s is usually the freshest. 🌿
Forgetting to Taste and Adjust
Many people mix everything together, taste once, and call it done—but that’s how you end up with sauce that’s either too bland or overpoweringly tangy. Taste as you go! Need more brightness?
Add lemon juice. Too thick? Thin with 1 tsp water. The goal is that perfect balance of creamy, tangy, and herby. Trust your taste buds—this sauce should sing! 🎵
Nutrition facts
Frequently asked questions
Can I make this sauce without fresh dill?
You can use dried dill at half the amount (about 1.5 tbsp instead of 0.33 cup), but the flavor won't be as bright or vibrant. For the closest match to Arby's signature taste, fresh dill is essential. If you're in a pinch, try dill weed powder (found in spice sections) or even a mix of parsley and chives for a milder herb profile.
How long does homemade tartar sauce last?
This sauce stays fresh in an airtight container in the refrigerator for up to 1 week. The flavors actually improve as it sits, developing deeper and more complex notes. For longer storage, freeze it for up to 3 months—just thaw overnight in the fridge before using. Avoid freezing if you plan to use it within a week, as the texture may separate slightly.
Can I adjust the thickness of the sauce?
Yes! If your sauce is too thick, thin it with 1 teaspoon of lemon juice or water at a time until it reaches a smooth, spreadable consistency. For extra creaminess, add 1 teaspoon of mayonnaise. The ideal texture should be thick enough to cling to foods but still easy to spread. Remember, the sauce will thicken slightly as it chills, so start slightly thinner if needed.
What are the best uses for this sauce?
This versatile sauce is perfect for dipping fries or onion rings, topping burgers or chicken sandwiches, or pairing with seafood dishes like fish tacos or shrimp cocktails. It also elevates deviled eggs or loaded baked potatoes. The bright, herby flavor cuts through rich foods beautifully, making it a great all-purpose condiment. Don't be afraid to get creative!
Why does my sauce taste too sharp or tangy?
This usually happens when the lemon juice overpowers the other flavors. Start with the full 2 tbsp and taste as you go—you can always add more mayonnaise or a pinch of sugar to balance the acidity. For a milder sauce, reduce the lemon to 1 tbsp or replace half with apple cider vinegar for a different depth of tang. The key is balance: creamy, tangy, and herby should all shine equally.