When people think of the world’s various cuisines, main dishes are the first things that enter their minds. But how about condiments? You might be surprised to know that condiments, along with herbs and spices, play a huge role in a culture’s cuisine. Condiments come in various forms, many of which you may be familiar with, such as chili sauce, vinegar and soy sauce.1 Ketchup may be one of the most ubiquitous condiments. According to an article by National Geographic, around 97% of American households have a bottle of ketchup.2

Another widely used condiment, although not as famous as ketchup, is tartar sauce. Most likely you’ve dipped your food in it before and enjoyed the flavor. However, the tartar sauce you’ve tasted probably comes from the supermarket, and is filled with various food additives and chemicals that may endanger your health. Instead, make your own tartar sauce — it’s very easy to prepare, and is healthy as well.

What Is Tartar Sauce?

Tartar sauce is a dip with a mayonnaise base. Ingredients are added, such as mustard and seasonings, to alter the flavor. It’s found all over the world and generally paired with seafood, such as fried fish.3 According to a report from The New York Times, tartar sauce has French roots and is radically different from the dip we know today. Originally, it was a mixture of “pureed hard-boiled egg yolks, vinegar, chives and oil.”4

Before Making Tartar Sauce, Make Your Own Mayonnaise

One of the main components of tartar sauce is mayonnaise. Before making tartar sauce, I strongly suggest that you make your own homemade mayonnaise because the ones sold in groceries and supermarkets are filled with ingredients such as GMO soybean oil and fructose — ingredients that aren’t good for your health. Delicious, healthy and homemade mayonnaise will be the foundation of your tartar sauce. Follow this simple recipe adapted from Naturally Savvy:5

Homemade Mayonnaise



  1. Mix the egg, mustard and salt in a food processor while it is running. Pour in the coconut oil, drop by drop until the mixture thickens.
  2. Add the remaining oil in a thin stream without stopping the food processor.
  3. Slowly add the vinegar once the oil incorporates into the mixture. Adjust seasoning to taste.

Note: The mayonnaise will stay fresh in the refrigerator for three to five days. To cut the recipe in half, beat the egg first and take out half of it. Then follow the rest of the instructions.