Say hello to the ultimate vegan tartar sauce! It’s tangy, sweet, saucy, creamy, and begging to be served with anything crispy and breaded! After a bit of experimentation, we feel confident we cracked the code for the best method. Bonus? Just 7 ingredients and 15 minutes required! Let us show you how it’s done!
What is Tartar Sauce?
Tartar sauce is a creamy condiment that’s often served with fried foods (or seafood if not vegan).
Its exact origin is unclear, but it may have originated in France sometime after the invention of mayonnaise in the mid-1700s. By the 1920s, Hellman’s (yep, the mayonnaise company) began selling its version of the condiment. It’s now enjoyed in many regions of the world, with some using the spelling tartare rather than tartar sauce.
The following is our plant-based version with a similarly creamy, tangy, classic flavor.
How to Make Tartar Sauce
The main ingredient in most tartar sauce recipes is mayonnaise. It provides a rich, creamy base that’s nicely balanced by the tanginess of lemon juice and chopped dill pickles.
Mayonnaise is usually made with eggs, but vegan versions are now readily available in most grocery stores, which is what we opted for when making this recipe. If you’re feeling ambitious, you can also make and use our Easy Vegan Aquafaba Mayo as a base for this sauce, but it may not turn out quite as thick.
To keep the recipe simple and classic yet bursting with flavor, we included finely chopped shallot, a little dijon mustard, and salt and pepper. Maple syrup is the final touch, adding a hint of sweetness and balance.
We hope you LOVE this vegan tartar sauce! It’s:
It’s especially delicious with vegan crab cakes, onion rings, fries, or your favorite breaded creations!
More Creamy Vegan Sauces
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Vegan Tartar Sauce
- 1/2 cup vegan mayo (or store-bought)
- 2 tsp dijon mustard
- 1 Tbsp lemon juice
- 1 tsp maple syrup
- 2 Tbsp finely diced dill pickles
- 2 Tbsp finely diced shallot
- 1 pinch each sea salt and black pepper
- In a small bowl whisk together vegan mayo, mustard, lemon juice, and maple syrup until well combined.
- Add diced pickle, diced shallot, salt, and pepper and stir until evenly combined.
- Taste and adjust seasonings as needed, adding more mustard for tang, maple syrup for sweetness, or black pepper for spice.
- Enjoy with vegan crab cakes, onion rings, fries, or your favorite breaded creations!
- Best when fresh. Store leftovers in a sealed container in the refrigerator up to 3-4 days. Not freezer friendly.
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