Texas Roadhouse Tartar Sauce Recipe

Texas Roadhouse tartar sauce recipe is one of those simple little things that makes seafood taste extra good.

There are some people who judge a steakhouse by the tenderness of its ribeye – but for me, it’s the sauces that tell the real story.

One of the most unforgettable sauces I’ve tasted comes from Texas Roadhouse. It’s velvety smooth, full of flavor, and has that perfect balance of tang and creaminess that turns any seafood plate into something special.

The very first time I tried it was with their hand-battered fish and shrimp platter. The crisp golden seafood was already delicious, but dipping it into the tartar sauce made each bite irresistible. It quickly became one of my go-to pairings.

You don’t have to wait for a night out to enjoy it. Making a Texas Roadhouse-style tartar sauce at home is quick and easy – you’ll only need a few basic ingredients and a couple of minutes to bring it all together.

Once you’ve tried it, you’ll want to keep a jar in the fridge for everything from fish fillets to salmon, or even as a tangy dip for fries.

Does Texas Roadhouse Sell Their Tartar Sauce?

You cannot buy Texas Roadhouse tartar sauce in stores or online. The restaurant keeps their recipe secret and only serves it fresh at their locations.

This is why I decided to make my own version at home. You have to go to the restaurant to get the real thing.

Many people ask if they can take extra sauce home, but the restaurant usually only gives small containers with your meal. That is another reason why making your own version is so helpful.

Texas Roadhouse Tartar Sauce Ingredients

• 1/2 cup mayonnaise – This is the main base of your sauce. You can use any brand you like, but I prefer full-fat mayo for the best creamy taste. If you want a lighter version, you can use light mayo, but the sauce might be a bit less rich.
• 2 tablespoons sweet pickle relish – This adds the classic pickle taste and small crunchy bits. You can also chop up 1 small sweet pickle into tiny pieces if you don’t have relish. Dill pickle relish works too if you like a more tangy flavor.
• 1 tablespoon capers, chopped – These small green buds add a salty and briny taste. If you can’t find capers, you can skip them or use chopped green olives instead. Make sure to chop them small so they mix well.
• 1 tablespoon fresh lemon juice – This makes the sauce taste fresh and adds the right amount of tanginess. Always use fresh lemon juice, not the bottled kind. One small lemon usually gives you enough juice.
• 1 teaspoon fresh dill, chopped – Fresh dill gives the best flavor, but you can use 1/2 teaspoon dried dill if that’s all you have. Chop the fresh dill very small so it spreads evenly in the sauce.
• 1/2 teaspoon Dijon mustard – This adds a little extra flavor and helps bring all the tastes together. You can use regular yellow mustard if you don’t have Dijon, but use a bit less.
• 1/4 teaspoon Worcestershire sauce – This adds depth to the flavor. Just a small amount makes a big difference in taste.
• Salt and black pepper to taste – Start with just a pinch of each, then taste and add more if needed.

Kitchen Equipment Needed

1. Medium mixing bowl – Big enough to mix all ingredients without spilling
2. Small sharp knife for chopping – To cut pickles, capers, and herbs into tiny pieces
3. Cutting board – A clean surface to chop your ingredients safely
4. Measuring spoons – For small amounts like mustard and lemon juice
5. Measuring cups – To measure mayo and pickle relish correctly
6. Whisk or fork for mixing – To blend all ingredients together smoothly
7. Rubber spatula for scraping bowl – To get every bit of sauce from the bowl
8. Small serving bowl or jar for storing – To keep your sauce fresh in the fridge

How To Make Texas Roadhouse Tartar Sauce

Step 1 | Add the Mayonnaise

In a medium bowl, add the mayonnaise. I like to use a bowl that’s big enough to mix everything without making a mess.

Step 2 | Add the Sweet Pickle Relish

Next, add the sweet pickle relish to the mayo. If you’re using a whole pickle instead of relish, make sure you chop it into very small pieces first. The pieces should be small enough that they don’t overpower each bite but still give you that nice crunch.

Step 3 | Add the Chopped Capers

Now add the chopped capers to your bowl. Capers come in a jar with salty water, so make sure to drain them well before chopping. I like to pat them dry with a paper towel too. Chop them into small pieces so they mix well with everything else.

Step 4 | Add the Fresh Lemon Juice

Pour in the fresh lemon juice. I always squeeze my own lemons because it tastes so much better than bottled juice. Roll the lemon on the counter and press down before cutting to get more juice out.

Step 5 | Add the Fresh Dill

Add the chopped fresh dill to your mixture. When you chop dill, use just the feathery green parts and throw away the thick stems. Chop it fine so you get dill flavor in every bite without big pieces.

Step 6 | Add Dijon Mustard and Worcestershire Sauce

Squeeze in the Dijon mustard and Worcestershire sauce. These ingredients add extra flavor that makes your sauce taste more like the restaurant version. Don’t worry if you add a little too much – you can always add more mayo to balance it out.

Step 7 | Mix Everything Together

Use a whisk or fork to stir all the ingredients until they’re completely mixed. Make sure there are no streaks of mayo or clumps of ingredients. The sauce should look smooth with small bits of pickles and herbs throughout.

Step 8 | Chill Before Serving

Your sauce is ready to eat right away, but it tastes even better if you let it sit in the fridge for about 30 minutes. This gives all the flavors time to mix together and makes the sauce taste more like the restaurant version.

Tartar Sauce Recipe Perfection Tips

• Chop ingredients finely so every bite has a smooth mix.
• Taste as you go and adjust seasonings to your liking.
• Add lemon juice slowly to control the tanginess level.
• Store leftover sauce in a clean jar with a tight lid.

What to Serve with This Tartar Sauce

I like it with fried fish, shrimp, crab cakes, and fish sandwiches. It also works well with baked or grilled fish that needs a touch of cream and lemon.

Try it with fish tacos or onion rings for a tasty twist. For a simple meal, I serve a big spoon of tartar sauce on the side of golden fried cod, with a wedge of lemon and my favorite potato side.

At Texas Roadhouse, they usually give a small side of tartar sauce with seafood plates. Their sauce is kept cool and served in small ramekins next to the plate, so you can dip each bite.

Storage and Make Ahead Tips

The sauce lasts up to 1 week in the fridge, but tastes best if made 1–3 days ahead so the flavors blend.

Actually, it tastes better after sitting in the fridge for a while because all the flavors have time to blend together.

Store your sauce in a clean glass jar or plastic container with a tight lid in the refrigerator.

Always use a clean spoon when you take some out to avoid adding germs that could make it go bad faster.

Don’t leave the sauce out at room temperature for more than 2 hours, especially on hot days.

I don’t recommend freezing this sauce because mayo doesn’t freeze well and the texture becomes weird when you thaw it.

You’ll know the sauce has gone bad if it smells sour, changes color, or if you see any mold growing on top.

Texas Roadhouse Tartar Sauce Recipe FAQs

1. Can I make tartar sauce without mayonnaise?

Yes. If you do not want to use mayonnaise, you can use full-fat plain Greek yogurt or a blend of Greek yogurt and a small amount of olive oil to reach a creamier texture. Use about 1 cup Greek yogurt plus 1 tablespoon olive oil for richness.

The taste will be tangier than classic mayo-based sauce, so you might add a little more lemon or a touch of honey if you prefer milder flavor. Keep this yogurt version chilled and use within 3 – 4 days.

2. Can I use different types of pickles in this tartar sauce?

Yes, you can use different pickles to change the flavor of your sauce. Sweet pickle relish gives a mild, slightly sweet taste that most people love. Dill pickle relish makes the sauce more tangy and sharp.

3. Can I make this tartar sauce without pickles?

Yes, but the pickles give the sauce its signature tang and crunch. If you don’t like pickles, you can try chopped cucumbers or even relish. Just know that the flavor will change slightly.

4. Can I add extra spice to the sauce?

Yes! If you like a little heat, add a dash of hot sauce, cayenne pepper, or even chopped jalapeños. It turns the tartar sauce into something bold and unique.

5. Why does my sauce taste too sour?

If your sauce tastes too sour, add a little more sugar or mayonnaise to balance it out. Sometimes the pickles or vinegar can be stronger than expected, so just adjust the sweetness until it tastes right to you.

6. Why does my tartar sauce seem runny?

This usually happens if the mayonnaise used is a thinner brand or if there is a little too much lemon juice. The sauce will also thicken up a bit after you chill it in the refrigerator. If it’s still too thin after chilling, you can stir in a little more mayonnaise to thicken it up.

I hope you give this Texas Roadhouse tartar sauce recipe a try soon. It’s simple, tasty, and brings that restaurant vibe home. Mix it up for your next meal – you’ll love the fresh flavors.