This is not your mama’s Tartar Sauce recipe. Tartar Sauce done right is truly amazing. But when most people think of this sauce, they imagine it super sweet. This is not that. This incredibly delectable version is a brilliant concoction of, among other things, shallots and Cerignola olives, if you can find them.

teri's hand holding jar labeled tartar sauce

Elevate Your Fish Game

 Tartar Sauce is a condiment for fish. It’s amazing with grilled salmon or any sautéed piece of fish, and out of this world on a fried fish sandwich.

Gourmet Inspiration: Crafting the Perfect Tartar Sauce

Making your own sauce means you can really make it into something you love. I got the idea to use tarragon from a Gourmet magazine recipe in the ‘90s! You don’t have to love tarragon, but as an element in this recipe, it’s absolutely brilliant. And by the way, you can take out the tarragon and use basil or chive.

tartar sauce ingredients on a sheet pan

The Versatility of Homemade Tartar Sauce

This wonderful take on Tartar Sauce isn’t exclusively for my salmon cakes, even though it’s one of the most delicious ways to enjoy it. It’s also lovely to use as the basis for a quick tuna salad: simply use tuna from a can and this sauce.

Plated salmon patty with cucumbers, tartar sauce,& onions

Try Teri’s favorite salmon patties with this tartar sauce!

Everyone loves my Whole30 Salmon Burgers! I’ve been making these beauties for more than 30 years, and today, I’m excited to share with you how to make salmon patties that will become a staple in your kitchen.

Click here to go to the recipe!

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teri's hand holding jar labeled tartar sauce

Tarragon Tartar Sauce

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  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Cook Time: 5 min
  • Total Time: 10 min
  • Yield: 2-3 cups
  • Category: magic elixirs
  • Method: Blended
  • Cuisine: American
  • Diet: Gluten Free


This is not your mama’s Tartar Sauce recipe. Tartar Sauce done right is truly amazing thanks to the use of Tarragon!


1 ½ cups Mayonaise ( I use homemade Mayo) 

3 shallots, finely chopped 

4 cornichons, finely chopped 

18 green olives, pitted and finely chopped (I use Cerignola) 

1 ½ Tbsp fresh tarragon leaves, finely chopped 

1 Tbsp cider vinegar, or to taste 

Tabasco, to taste


In a medium bowl, add all ingredients, stirring until well combined. 


  • Serving Size: 2 tablespoons
  • Calories: 43
  • Sugar: 0.7 g
  • Sodium: 120.7 mg
  • Fat: 3.4 g
  • Carbohydrates: 2.5 g
  • Protein: 0.7 g
  • Cholesterol: 2.4 mg

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!