Sauces & Condiments
Arby's tartar sauce recipe delivers that signature celery-dill crunch and tangy punch you crave with every bite. The secret lies in balancing creamy mayonnaise with sharp lemon juice, finely chopped celery, and just the right amount of pickles and capers for that signature briny kick. I've perfected this version through years of testing—it's the closest you'll get to the real deal without stepping into an Arby's.
What makes this sauce special is the texture—thick yet spreadable, with visible flecks of celery and pickle that add both crunch and flavor. The dill provides that fresh, herbaceous brightness, while the lemon juice cuts through the richness of the mayonnaise.
Unlike many homemade versions, this one stays chunky and vibrant, never turning mushy or bland.
With just 7 simple ingredients and 5 minutes of prep time, you'll have a batch of tartar sauce that's perfect for dipping, topping, or spreading. The key is chopping the celery and pickles finely but not too small—you want those little crunchy surprises in every bite.
This is the sauce that elevates everything from fries to sandwiches to seafood.
The best part? It keeps well in the fridge for up to a week, so you can make a big batch and have it ready whenever cravings strike.
The flavor actually improves as it sits, allowing the ingredients to meld together perfectly. Let's get started on making this iconic sauce at home!
Ingredients for arby's tartar sauce
Seven ingredients, five minutes—this is how you recreate Arby's iconic tartar sauce at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | 1 cup | High-quality, not low-fat |
| Fresh Dill Weeds 🌿 | ⅓ cup | Finely chopped, stems removed |
| Celery Stalks 🧅 | ½ cup | Finely minced, not pre-chopped |
| Cornichons or Mini Pickles 🥒 | ¼ cup | Finely chopped, drained |
| Capers 🍃 | 1 tbsp | Rinsed if packed in brine |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
The mayonnaise is non-negotiable—Hellmann's or Duke's are my go-tos, but anything creamy and stable works. Fresh dill is a must for that signature flavor; Trader Joe's sells it pre-washed, which saves time. Celery should be crisp—organic bunches from the grocery store's produce section stay fresher longer. Cornichons or mini pickles add that briny punch, but if you can't find them, dill pickles work in a pinch. The capers? Look for the jarred kind in the international aisle—they're worth hunting down.
No fresh dill? Dried dill at half the amount gets you close, though it won't be as vibrant. Out of cornichons? Substitute finely chopped bread-and-butter pickles. The lemon juice can be bottled, but fresh is always better—just squeeze it right before mixing. If your mayonnaise is too thick, add a splash of water or milk to reach the perfect spreadable consistency. The key is keeping everything finely chopped—a food processor does the job in seconds.
This sauce tastes even better the next day as flavors meld. Store it in an airtight container in the fridge for up to 7 days. I like to make a double batch—one jar for immediate use, another for freezing. Portion into ice cube trays for single-serving convenience—perfect for dipping fries or topping sandwiches. If it separates, just give it a quick stir before serving.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce is the kind of recipe where you look at the list and think, "How hard can it be?"—then realize you’ve just reinvented a restaurant classic. Fresh dill, a handful of capers, and a stalk of celery chopped into tiny cubes. That’s it. No fancy techniques, no waiting for anything to marinate. Just mix, taste, adjust, and boom—you’ve got the tangy, briny punch that makes every bite of chicken or fries feel like a win.
- Pickle-Packed Crunch: Honestly, the cornichons or mini pickles are the MVP here. They’re not just there to sit pretty—they add that pop of acidity and texture that keeps this sauce from being too heavy. I’ll be real: my first batch was missing them, and it tasted flat. Now? I always double-check the jar before I start. That little crunch between your teeth? Chef’s kiss.
- Game for Any Meal: This sauce doesn’t just belong on fries or sandwiches—it’s my go-to for so much more. Slather it on grilled fish, toss it with potato salad, or even drizzle it over a burger when I’m feeling fancy. (Yes, even on a Tuesday night.) It’s the kind of thing that turns a simple plate into something that feels special, without you having to do anything extra.
- Leftovers That Don’t Let You Down: Between us, I make this sauce in big batches because it keeps like a dream. Store it in the fridge for up to a week, and it doesn’t lose a single note of flavor—just the right amount of tang, the same bright dill punch, and those pickles still holding their crunch. It’s my secret weapon for lazy weeknights when I don’t want to think about dinner but still crave something ridiculously good.
Step-by-step instructions for Arby's tartar sauce
Here's how to recreate that iconic celery-dill crunch at home—simple, fast, and packed with flavor.
Finely Chop the Fresh Ingredients
Start by preparing the fresh components—they're the secret to that signature texture. For the 0.33 cup of fresh dill weeds, remove any thick stems and give the leaves a rough chop. You want them small enough to blend seamlessly but not so fine they disappear into the sauce.
Next, tackle the 0.5 cup of celery stalks. Use a sharp knife to mince them into tiny pieces—think rice grain-sized. This ensures the celery adds its signature crunch without overpowering the other flavors. I like to work in batches, keeping the chopped ingredients in separate piles until ready to mix.
Combine Wet Ingredients and Season
In a medium bowl, add the 1 cup of high-quality mayonnaise—this is your base, so don't skimp on quality. Stir in the 1 tablespoon of freshly squeezed lemon juice and 0.5 teaspoon of kosher salt, mixing until completely smooth. The lemon brightens the flavors and balances the richness of the mayo.
Now add the 1 tablespoon of capers (rinsed if packed in brine) and the 0.25 cup of finely chopped cornichons or mini pickles. These add that signature tangy crunch that makes this sauce so addictive. Mix well to distribute everything evenly throughout the mayo.
Fold in the Fresh Herbs and Celery
Gently fold in the chopped dill and celery using a rubber spatula. Start with the dill first—its bright flavor needs to be evenly distributed. Then add the celery, mixing just until combined. Be careful not to overmix; you want to preserve that lovely crunch from both ingredients.
Taste the sauce at this point. You should notice the bright dill, the crunch of celery, and the tangy bite from the pickles and capers. If it needs more salt, add a pinch at a time—this sauce should be seasoned to taste, not just following the recipe measurements.
Rest and Adjust the Texture
Let the sauce sit at room temperature for 10 minutes. This resting period allows all the flavors to meld together beautifully. After resting, give it one final taste and adjust the seasoning if needed—another squeeze of lemon or pinch of salt can make all the difference.
The sauce should have a thick, creamy consistency with visible bits of celery, dill, and pickles. If it's too thick, stir in 1-2 teaspoons of water to loosen it slightly. If it's too thin, let it sit for another 5 minutes to thicken naturally. This sauce is best served fresh, so enjoy it immediately on fish, chicken, or veggie sandwiches!
Pro Tips For Making Arby'S Tartar Sauce
- CHOP PICKLES SMALL: If you’re using cornichons or mini pickles, halve or quarter them—whole pickles leave a weird, crunchy texture that doesn’t blend right. I learned this the hard way when my first batch had a surprise pickle in every bite.
- MIX BY HAND: Skip the whisk or fork—fold everything together with a rubber spatula or clean hands. The mayo thickens when stirred vigorously, and a spatula just spreads it around without incorporating air. (Yes, even if you’re impatient like me.)
- SALT THE DILL: Toss the fresh dill with a pinch of salt before adding it to the mayo. This softens the stems and mellows the flavor, so you don’t end up with a mouthful of grassy bits. My grandmother swore by this, and she was right.
- USE COLD MAYO: Take the mayo out of the fridge 10 minutes before mixing—cold mayo thickens when worked, and you’ll end up with a gloppy mess. Room temperature also lets the flavors meld better. (Your future self will thank you.)
Wine and beer pairings for this dish
Crisp White Wine
Arby's tartar sauce pairs beautifully with dry white wines that complement its creamy texture and bright flavors.
I love a Sauvignon Blanc from New Zealand—its zesty citrus notes mirror the lemon juice in the sauce while the herbal undertones match the dill. Pinot Grigio from Italy is another fantastic choice, offering crisp acidity that cuts through the richness.
Serve it slightly chilled (45-50°F) to enhance the refreshing contrast. 🍷
Crisp Lager Beer
For beer lovers, a crisp American lager like Miller Lite or Bud Light works perfectly—its clean, light profile won’t overpower the sauce’s bold flavors.
If you prefer something with a bit more character, try a Belgian Witbier like Hoegaarden, which adds a subtle spice and citrus note that pairs wonderfully with the dill and lemon. Serve both beer and sauce at 40-45°F for the best experience. 🍺
Light Red Wine
If you're a red wine fan, opt for a light-bodied Pinot Noir from Oregon or California. Its delicate fruitiness and subtle earthiness won’t clash with the tartar sauce’s briny and herby notes.
Avoid heavy reds like Cabernet Sauvignon—they’ll overpower the sauce’s delicate balance. Chill your red wine slightly (55-60°F) to soften its tannins and highlight its fruitiness. 🍇
Non-Alcoholic Options
Skip the alcohol? No problem! A sparkling apple cider like Martinelli’s adds a refreshing fizz that cleanses the palate between bites. For something even lighter, try sparkling water with a splash of lime juice—it enhances the sauce’s tangy brightness without any competing flavors.
Serve both options ice-cold (35-40°F) for the best contrast. 🍏
Regional Twist
In the Midwest, where Arby's originated, a local craft lager like Bell’s Two-Hearted Ale (a pale ale) adds a malty depth that pairs surprisingly well with the sauce’s briny crunch.
For a Southern twist, try a sweet tea—its honeyed notes complement the dill and lemon beautifully. Both options highlight the sauce’s versatility across different regional tastes. 🗺️
Nutrition facts
Frequently asked questions
Why does Arby's tartar sauce have such a distinct crunch?
The signature crunch comes from finely minced celery and cornichons that stay crisp when folded into the mayonnaise. Unlike many recipes that blend everything smooth, this version keeps those tiny textural elements intact. The key is chopping them small but not pulverizing them—think rice grain-sized pieces!
Can I make this sauce without fresh dill?
Yes, but the flavor won't be as vibrant. Use 1 teaspoon of dried dill (half the fresh amount) and add 1/4 teaspoon more lemon juice to compensate. For extra brightness, stir in 1/2 teaspoon of dried parsley as a substitute. The texture will be similar, but the fresh herb's aroma is what makes this sauce truly special.
How do I fix tartar sauce that's too thick?
Add 1 teaspoon of water or milk at a time while stirring gently until you reach the perfect spreadable consistency. For a smoother texture, let it sit at room temperature for 5-10 minutes—the mayo will naturally thicken slightly. Avoid adding too much liquid, as this can dilute the flavors. A rubber spatula helps blend it evenly.
What's the best way to store homemade tartar sauce?
Transfer to an airtight container and refrigerate for up to 7 days. For longer storage, portion into ice cube trays, freeze, then transfer to a freezer bag. Thaw overnight in the fridge—never at room temperature. The flavors actually improve slightly after resting overnight!
Can I substitute capers with something else?
Yes! For a briny kick, try 1 tablespoon of finely chopped bread-and-butter pickles or 1/2 teaspoon of fish sauce (for umami depth). If you're avoiding salt, use 1 teaspoon of soy sauce instead. The capers add a unique tang that's hard to replicate, but these alternatives work in a pinch.