How to Make Red Lobster Tartar Sauce From Scratch At Home

Red Lobster’s signature tartar sauce is one of those special restaurant touches that makes your meal extra scrumptious. Creamy, tangy and slightly sweet, this iconic condiment is the perfect partner for seafood baskets, fish sandwiches and other dishes. But did you know you can easily recreate Red Lobster’s famous tartar sauce at home? With just a few simple ingredients and easy steps, you can whip up a spot-on copycat recipe.

As a seafood lover I’ve been frustrated when craving that distinctive Red Lobster tartar sauce flavor only to find boring grocery store versions that don’t match up. That’s why I did some experimenting in my kitchen to develop a from-scratch tartar sauce that mimics the real deal. Now I can enjoy this tasty sauce anytime without leaving home!

In this article, I’ll share my foolproof recipe and tips for making homemade Red Lobster-style tartar sauce With my guidance, you’ll be able to prepare this sensational specialty sauce to elevate your home cooking Say goodbye to lackluster tartar sauce – let’s dive in and make the good stuff!

Overview of the Red Lobster Tartar Sauce Recipe

Recreating the Red Lobster tartar sauce is delightfully easy. Here are the key steps:

• Gather the short list of ingredients – mayonnaise, onion, pickle relish, carrot, sugar and salt. That’s it!

• Finely chop the onion and carrots into very small pieces. You want rice-sized bits to mimic the restaurant version.

• Combine everything in a bowl and stir well until fully incorporated.

• Chill the sauce for at least 30 minutes before serving to let the flavors meld.

And you’re done! Whip up a batch in just 10 minutes. The tartar sauce keeps in the fridge for up to a week so you can enjoy it again and again.

Ingredients You’ll Need

Part of what makes this recipe so simple is that it only requires a handful of ingredients you likely have on hand:

• Mayonnaise: This forms the creamy base of the sauce. I recommend a rich, egg-based mayo if possible.

• Onion: Go for a sweet onion like Vidalia – finely minced.

• Sweet pickle relish: Adds tanginess without overpowering. Don’t use dill relish.

• Carrot: Grated for a subtle sweetness and crunch.

• Sugar: A bit of sugar balances out the other flavors.

• Salt: Just a pinch to round everything out.

That covers it! Having all the components prepped beforehand streamlines putting the Red Lobster copycat sauce together.

Step-By-Step Instructions

Follow these simple steps to whip up a flawless batch:

1. Prep the onion and carrot

Start by dicing a small white onion into tiny pieces about the size of rice grains. I recommend soaking the chopped onion in ice water for 10 minutes – this mellows the onion flavor and makes it less overpowering in the finished sauce.

Next, shred a carrot on a box grater or in a food processor. You want very fine shreds to mimic the carrot bits in the original sauce.

Tip: Grate the carrot on the smallest holes of a box grater for perfectly sized bits.

2. Drain the pickle relish

Open a jar of sweet pickle relish. Drain off and discard any excess liquid before using to prevent the sauce from getting watered down.

3. Combine everything

Add the mayo, drained relish, minced onion, shredded carrot, sugar and salt to a mixing bowl. Stir with a spoon or whisk until fully blended.

4. Chill before serving

Cover the bowl and refrigerate the tartar sauce for at least 30 minutes, or up to overnight, for the flavors to meld. Give it a final stir before serving alongside your favorite seafood dishes.

And your homemade copycat Red Lobster tartar sauce is ready to enjoy! The preparation is quick and easy, but the restaurant-quality flavor is a total winner.

Handy Tips for Tartar Sauce Success

Here are some of my top tips for executing this recipe flawlessly:

• Use a high-quality mayonnaise for the best flavor. I like Hellmann’s or Best Foods.

• Make sure your onion and carrot pieces are minced very small to replicate the original texture.

• Drain off that pickle relish liquid! This prevents thinning out the sauce.

• Chill the tartar sauce before serving so the ingredients marry together.

• Store leftovers in an airtight container in the fridge for up to 1 week.

• For maximum flavor, bring tartar sauce to room temperature before serving.

• Use dill pickle relish instead of sweet for a tasty twist.

• Adding a dash of lemon juice brightens up the flavor beautifully.

With my easy recipe and tips, you’ll be able to treat yourself to Red Lobster-caliber tartar sauce anytime the craving strikes. Whip up a batch for seafood night or just keep some on hand for sandwiches and burgers. However you use it, this copycat sauce is sure to be a new favorite.

Frequently Asked Questions About Homemade Tartar Sauce

Here are answers to some common questions about making this recipe:

How long does homemade tartar sauce last?

Stored in an airtight container in the refrigerator, this tartar sauce will keep fresh for 5-7 days.

Can I prepare the sauce in advance?

Absolutely! Make this tartar sauce 1-2 days ahead of time to allow the flavors to develop fully.

What’s the best way to dice the onion?

A food processor makes quick work of mincing the onion finely. You can also chop it by hand for more control over the size.

Is sweet pickle relish interchangeable with dill relish?

You can swap in dill relish for a different flavor profile. I suggest adding a pinch of sugar to balance the tang.

What can I serve homemade tartar sauce with?

It’s fantastic with seafood like fried fish, crab cakes and shrimp. Also tasty on burgers, sandwiches and French fries.

Can I use Greek yogurt instead of mayo?

Plain Greek yogurt can sub for mayo for a lighter, tangy flavor. Add a touch of lemon juice and salt to brighten it up.

With my simple recipe and pro tips, you can now enjoy Red Lobster-quality tartar sauce anytime the craving strikes. Getting that signature flavor at home is easy, tasty and fun. Whip up a batch soon and get ready to take your seafood dishes to a whole new level of deliciousness.