Sauces & Condiments
Applebee's tartar sauce delivers that signature celery-dill creaminess that's smooth, tangy, and completely free of clumps. The secret lies in blending mayonnaise with finely chopped celery, capers, and lemon juice until silky—no food processor required.
This version maintains the restaurant's signature balance of briny capers, fresh dill, and zesty lemon without the graininess that ruins homemade attempts.
What sets this recipe apart is the technique: combining ingredients in stages and chilling for 30 minutes allows flavors to meld perfectly. The sauce stays thick enough to cling to fish or chips but light enough to drizzle.
I've tested this version countless times—it's the only tartar sauce that actually tastes like Applebee's, without the mystery ingredients.
You'll end up with a bright green, herby sauce that's ready to elevate any seafood dish, fries, or even sandwiches. The celery adds subtle crunch while the dill provides that signature tang.
Best of all, it keeps beautifully in the fridge for up to a week, making it perfect for meal prep.
This is the tartar sauce I've been searching for—creamy, flavorful, and completely foolproof. Let's make it together.
Ingredients for applebee's tartar sauce
Creamy mayonnaise meets bright herbs and briny capers for Applebee's signature tartar sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | ¾ cup | High-quality, smooth texture preferred |
| Fresh Dill Weeds 🌿 | ¼ cup | Finely chopped, stems removed |
| Celery Stems 🧅 | ¼ cup | Finely minced, no leaves |
| Capers 🍈 | 2 tbsp | Rinsed and finely chopped |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, strained |
| Fresh Chives 🌱 | 2 tbsp | Finely chopped, mild flavor |
| Dijon Mustard 🌶️ | 1 tsp | Mild variety for subtle tang |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground, coarse |
| Ice Water 💧 | 1 tbsp | For thinning consistency |
The mayonnaise is non-negotiable here—Hellmann's or Duke's work best for that classic smoothness. Fresh dill and chives are essential for the signature tang; grab them from the refrigerated section and chop them finely for that restaurant-quality texture. Celery should be crisp and organic celery from the produce aisle works best for a clean, bright flavor. Capers? Nonpareils are ideal—they're smaller and more evenly distributed than regular capers. Rinse them well to remove excess brine, which can make the sauce too salty.
No fresh dill? Dried dill at one-third the amount works in a pinch, but it lacks that vibrant freshness. Substitute chives with green onion (same amount) if needed. Capers unavailable? Pickle juice or a dash of Worcestershire sauce can mimic the briny depth, though it won't be identical. For a lighter sauce, add an extra tablespoon of ice water; for thickness, reduce slightly. The Dijon mustard adds subtle depth—avoid whole-grain varieties, which can add unwanted texture. Salt to taste after blending, as capers and mustard already contribute significant flavor.
This sauce thickens as it chills, so cover and refrigerate for at least 30 minutes before serving. Keeps in an airtight container for 5-7 days in the fridge, though the flavor peaks within the first 24 hours. For meal prep, portion into small jars—perfect for fish tacos, shrimp cocktails, or fries. Freeze for up to 3 months if needed, though texture may separate slightly upon thawing. Stir well before using.
Why You'll Love This Recipe
- Here’s what sold me: the lemon juice cuts through the richness of the mayo like a knife. The capers? Tiny bursts of salty punch. And the dill—fresh, not dried—makes it taste like it belongs on a restaurant table, not just my kitchen counter. It’s the kind of sauce that makes you go, “Wait, this is why I love seafood nights.”
- Five-Ingredient Magic: I swear by this—just mayo, dill, celery, capers, and lemon. That’s it. No fancy tools, no waiting for anything to cook. Honestly, I’ve made it while still talking on the phone. The celery adds that crunch that makes it feel special, even though it’s basically just chopping and mixing.
- Bright Tang Alert: Here’s what sold me: the lemon juice cuts through the richness of the mayo like a knife. The capers? Tiny bursts of salty punch. And the dill—fresh, not dried—makes it taste like it belongs on a restaurant table, not just my kitchen counter. It’s the kind of sauce that makes you go, “Wait, this is why I love seafood nights.”
- Game for Any Meal: Between us, I use this on everything. Fish tacos, chicken tenders, even as a dip for veggies when I’m feeling lazy. It’s my go-to for potlucks because it’s foolproof—no one questions what it is, and everyone asks for the recipe. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's tartar sauce
Here's how to recreate that signature creamy, tangy tartar sauce with a perfect balance of fresh herbs and briny capers.
Combine the Base Ingredients
In a medium bowl, add the 0.75 cup mayonnaise, 0.25 cup finely chopped fresh dill weeds, and 0.25 cup finely minced celery stems. Use a silicone spatula to gently fold these together until fully incorporated. The mayonnaise should look uniformly speckled with green and pale yellow flecks from the herbs. Avoid overmixing at this stage—just enough to distribute the ingredients evenly.
This foundational step creates the creamy base while preserving the texture of the fresh herbs. The celery stems provide subtle crunch and depth, while the dill delivers that signature fresh, slightly grassy flavor. If you notice any large herb clumps, press them gently through a fine-mesh sieve to ensure a smooth consistency.
Incorporate the Briny and Tangy Elements
Add the 2 tablespoons rinsed and finely chopped capers, 1 tablespoon freshly squeezed and strained lemon juice, 2 tablespoons finely chopped fresh chives, 1 teaspoon Dijon mustard, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper to the bowl. Fold these ingredients into the mayonnaise mixture using the spatula, working gently to maintain an even distribution.
The capers contribute a briny punch that cuts through the richness of the mayonnaise, while the lemon juice adds a bright acidity. The Dijon mustard provides a subtle tang that enhances the overall flavor profile. The chives introduce a mild onion-like note that complements the dill. Mix just until combined—you want to preserve some texture rather than creating a completely smooth paste.
Adjust Consistency with Ice Water
Taste the mixture and assess the consistency. If it feels too thick, add the 1 tablespoon ice water one teaspoon at a time, mixing gently after each addition. The ice water thins the sauce just enough to achieve that signature Applebee's tartar sauce texture—creamy yet spreadable without being runny.
This step is crucial for achieving the right mouthfeel. The ice water also helps balance the flavors by slightly diluting the intensity of the capers and lemon. Once you reach the desired consistency, give the sauce one final taste and adjust the seasoning if needed. The sauce should be tangy, herby, and slightly briny with a smooth, velvety texture.
Chill and Set for Optimal Flavor
Transfer the tartar sauce to an airtight container and refrigerate for at least 30 minutes before serving. This chilling period allows the flavors to meld and the texture to set properly. The sauce will thicken slightly as it cools, which is ideal for dipping or topping.
When ready to serve, give the sauce a final stir to redistribute any settled ingredients. The chilled tartar sauce should have a vibrant green hue from the herbs, with visible caper specks throughout. Serve immediately with golden fries, fish and chips, or as a topping for loaded baked potatoes for that classic Applebee's experience.
Pro Tips For Making Applebee'S Tartar Sauce
- CHOP CELERY FINE: Use the smallest dice you can manage—think rice grains, not pea-sized chunks. Applebee’s version relies on that subtle celery crunch, and if you skip this, you’ll miss the texture that makes it stand out. (Yes, even if you’re impatient like me.)
- DRAIN CAPERS WELL: Rinsing capers in a fine-mesh strainer for 10 seconds removes the brine clinging to them, which can make your sauce taste overly salty. I learned this the hard way after over-salting two batches in a row—now I always drain them first.
- STIR GENTLY AFTER MIXING: Don’t go full speed with a whisk—fold the dill and celery into the mayo with light, deliberate strokes. Overmixing can break down the ingredients and make the sauce taste flat. Think of it like folding in flour for a cake, not beating egg whites.
- LEMON JUICE FIRST: Add the lemon juice before the capers and celery, then taste as you go. The acid cuts through the richness of the mayo and balances the flavors better than adding it at the end. (Your future self will notice the difference.)
Serving suggestions for leftovers
Classic Pairings
This tartar sauce shines with golden fries—the perfect pairing for that crispy, salty contrast. I like to serve it in a small ceramic bowl with a side of applebee's signature onion rings for a restaurant-style experience. The herby sauce cuts through the richness beautifully, just like the original. 🍟
For seafood lovers, try it with grilled or fried cod or shrimp cocktail—the briny capers and lemon complement the delicate fish perfectly. I often drizzle it over blackened catfish or fried haddock for an extra layer of flavor.
The sauce also works wonders on loaded baked potatoes or as a dip for veggie sticks.
Unexpected Uses
Don’t limit tartar sauce to just seafood! It’s fantastic on chicken tenders or fish tacos—the tangy dill and capers add a bright contrast to crispy proteins. I’ve even used it as a sandwich spread on Reuben-style subs or grilled cheese for a gourmet twist. The possibilities are endless! 🌭
For a gourmet appetizer, try it with crudités like carrot sticks, cucumber slices, and bell pepper strips. The fresh herbs and briny notes make it a refreshing dip that’s far more exciting than ranch.
I also love it as a topping for deviled eggs—the capers add a fun, unexpected crunch. 🥚
Meal Prep Tips
Make a double batch and store it in small glass jars with tight-sealing lids. This way, you can grab a portion anytime without opening the whole container. The sauce keeps well in the fridge for 5-7 days, so it’s perfect for weeknight dinners or game day snacks.
Just give it a quick stir before serving. ❄️
For freezer storage, portion the sauce into ice cube trays—once frozen, pop out the cubes and transfer to a freezer bag. Thaw in the fridge overnight, and it’ll be ready to use.
The texture might separate slightly after freezing, but a quick whisk restores it to perfection. Great for batch cooking or holiday entertaining.
Nutrition facts
Frequently asked questions
Why does this tartar sauce look different from store-bought?
This recipe uses fresh dill and chives instead of dried herbs, giving it that vibrant green color and bright flavor. The capers are finely chopped rather than whole, so you'll see tiny specks rather than large pieces. The texture is also smoother because we fold ingredients gently to avoid clumps. The restaurant version prioritizes freshness and texture over the uniform appearance of many commercial sauces.
Can I make this sauce without capers?
Yes! If you don't have capers, substitute with 2 tablespoons finely chopped cornichons or dill pickles (drained well) for a similar briny tang. For a different flavor profile, try 1 tablespoon pickle juice or ½ teaspoon Worcestershire sauce. Just reduce the salt slightly since these alternatives add sodium. The sauce will still be delicious but with a slightly different character.
How do I prevent the sauce from getting grainy?
Graininess usually happens from overmixing or using dried herbs. To avoid it: chop herbs very finely (almost paste-like), fold ingredients gently with a spatula, and avoid using a blender or food processor. Also, make sure your mayonnaise is smooth and high-quality. If it starts to separate, stir in 1 teaspoon ice water at a time until creamy again. The chilling step helps too—it lets flavors meld without breaking down the texture.
What's the best way to serve this sauce?
This tartar sauce is perfect for seafood dishes like fish and chips, shrimp cocktails, or grilled salmon. It also works wonderfully with fries, onion rings, or loaded baked potatoes. For an unexpected twist, try it as a dip for veggie sticks or pretzels, or as a sandwich spread on Reuben-style subs. The key is serving it chilled—it tastes best straight from the fridge.
Can I make this sauce ahead of time?
This sauce actually improves with time. Make it up to 3 days in advance and store in an airtight container in the fridge. Stir well before serving, as the herbs may settle. For longer storage, freeze in ice cube trays, then transfer to a freezer bag. Thaw overnight in the fridge and whisk to restore texture. The flavors develop beautifully over time, making it perfect for meal prep.