Kitchen notes · a little help before you start
Vegan Tartar Sauce
Vegan Tartar Sauce is made with vegan mayo, dill pickles, and dried dill.
- Prep
- 5 min
- Total
- 5 min
- Original yield
- Serves 10
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
Get to know the ingredients
vegan mayo (homemade OR store bought)
In the method: Cover and store in the refrigerator for up to 1 week.
finely chopped dill pickles
In the method: Combine all ingredients in a bowl and stir until combined.
dried dill, or 2 tablespoons fresh
In the method: Combine all ingredients in a bowl and stir until combined.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 cup vegan mayo (homemade OR store bought)Ingredient note
Source: 1 cup finely chopped dill picklesIngredient note
Source: 2 teaspoons dried dill, or 2 tablespoons freshIngredient note
Source: 2 tablespoon fresh lemon juice (about 1 lemon squeezed)
How to make it
0 of 2 steps completeMake room for Vegan Tartar Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Cover and store in the refrigerator for up to 1 week.
A few questions you might have
What should I prepare first?
Start with this step: Combine all ingredients in a bowl and stir until combined.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Cover and store in the refrigerator for up to 1 week.
How do I plan the ingredient amounts?
This version serves 10. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Nutritional information is an estimate only and was calculated using store bought vegan mayo, not homemade. The homemade version will be less calories and fat. I like using my homemade Vegan Mayo in the recipe, but you can use store bought vegan mayo as well. To make it even easier, you can substitute dill pickle relish for the chopped dill pickles.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: noracooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.