Go Back
Homemade Curry Tartar Sauce photo
Print Recipe Save it for later

Curry Tartar Sauce

This Curry Tartar Sauce is a zesty twist on a classic! Creamy and flavorful, it's perfect for dipping, spreading, or drizzling.
Prep Time10 minutes
Total Time10 minutes
Servings: 4 servings

Ingredients

  • 1 cup mayonnaise
  • 3 tablespoons finely chopped dill pickles about 2 small dill pickles for this measurement
  • 1 teaspoon yellow curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon pickle juice

Instructions

  • Start by assembling all your ingredients on the counter. This ensures you have everything ready to go.
  • Finely chop 2 small dill pickles until you have about 3 tablespoons. The smaller the pieces, the better they incorporate into the sauce.
  • In a medium mixing bowl, add 1 cup of mayonnaise, the chopped dill pickles, 1 teaspoon of yellow curry powder, 1 teaspoon of garam masala, and 1 teaspoon of pickle juice.
  • Using a whisk or fork, mix all the ingredients together until they are well combined and smooth. You want a uniform color throughout, with no lumps.
  • Give your sauce a taste! If you’d like a bolder curry flavor, feel free to add a pinch more curry powder or garam masala.
  • For the best flavor, refrigerate your Curry Tartar Sauce for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Equipment

  • Mixing Bowl
  • Whisk or fork
  • Measuring Spoons
  • Chopping board and knife

Notes

  • Store the sauce in an airtight container in the refrigerator for up to one week.
  • Great with fried fish, as a sandwich spread, or as a dip for crispy vegetables.
  • Adjust the amount of curry powder according to your preference for heat and flavor.
  • Substitute mayonnaise with a plant-based version for a vegan-friendly sauce.