Sauces & Condiments
Applebee's tartar sauce delivers that signature creamy, tangy perfection without the mayo cling—just like the restaurant version. 💛 The secret lies in balancing fresh herbs, finely chopped pickles, and a touch of cream cheese for that signature texture.
This recipe captures the chain's signature flavor while avoiding the common pitfall of overly thick or grainy sauces.
What makes this tartar sauce truly special is the combination of capers for briny depth, lemon juice for brightness, and a blend of fresh dill and chives for that signature Applebee's herbaceous kick.
The cream cheese base creates a smooth, velvety texture that clings beautifully without being gluey. Unlike many homemade versions, this one stays consistent and spreadable—just like the restaurant original.
By the time you've mixed everything together, you'll have a sauce that's creamy yet light, tangy yet balanced, and perfectly suited for dipping crispy fries, shrimp cocktails, or fresh seafood. The best part?
It keeps well in the fridge for up to five days, making it perfect for meal prep or entertaining. This is the tartar sauce that will have you reaching for the recipe again and again.
The key to success is proper chopping and thorough mixing—no lumps allowed. Once you've mastered this version, you'll never settle for store-bought tartar sauce again. Let's get started on creating that restaurant-quality flavor at home.
Ingredients for applebee's tartar sauce
Nine simple ingredients create Applebee's signature creamy, tangy tartar sauce—no mayo cling here.
| Ingredient | Amount | Notes |
|---|---|---|
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped, no stems |
| Capers 🍈 | 2 tbsp | Chopped, drained well |
| Pickle Relish 🥒 | ¼ cup | Finely chopped, no seeds |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Mayonnaise 🥫 | ¼ cup | Light mayo preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Ice Water 💧 | 1 tbsp | For thinning consistency |
The cream cheese is the star—full-fat, room temperature is non-negotiable. Grab a block from the deli counter and let it sit for 30 minutes before mixing. Trader Joe's and Whole Foods have the best quality. Fresh dill and chives are a must (the frozen stuff won't cut it)—pick up a bunch at the grocery store and chop extra to freeze for later. Capers add that briny punch, so don't skip them. I always grab the jarred kind from Penzeys or the bulk section at Costco—both keep beautifully.
No fresh dill? Dried dill at half the amount works in a pinch, but it won't taste the same. Short on chives? Green onion works too. The pickle relish can be swapped for finely chopped dill pickles (just squeeze out the excess liquid). Want it even lighter? Substitute Greek yogurt for half the mayo. The lemon juice is crucial for brightness—freshly squeezed is best, but bottled works if you're in a hurry. For the mayo, Hellmann's or Best Foods are the most reliable brands for that classic tang.
This sauce keeps perfectly for 5 days in the fridge, sealed in an airtight container. For the smoothest texture, pulse everything in a food processor before mixing by hand. If it gets too thick, add the ice water 1 tbsp at a time. I always make a double batch—one for immediate use and one to freeze in ice cube trays for quick dipping later. The frozen cubes thaw in seconds under cold water.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just cream cheese, fresh dill, chives, capers, and a spoonful of pickle relish. That’s it. No fancy techniques, no last-minute grocery runs. The capers add a briny punch while the relish keeps it tangy, and the herbs? They make it sing without overpowering.
- Creamy-Tangy Bliss: Honestly, the balance here is chef’s kiss—thick, cool cream cheese cuts through the sharpness of the capers and relish, while the fresh dill and chives bring a bright, herby finish. It’s the kind of sauce that makes you want to eat it straight from the bowl (don’t judge me).
- Game for Any Meal: This isn’t just for fish—slather it on burgers, mix it into deviled eggs, or use it as a dip for fries. I’ve even tossed it into pasta for a quick, restaurant-worthy upgrade. It’s my go-to for lazy dinners when I don’t want to think too hard.
- Stays Fresh, Cuts Costs: Make a big batch and keep it in the fridge for up to a week. The flavors actually deepen over time, and it’s way cheaper than buying pre-made. Plus, it’s one of those sauces where leftovers get eaten first—no sad, forgotten condiments here.
Step-by-step instructions for Applebee's tartar sauce
This creamy, tangy tartar sauce comes together faster than you'd think—just mix and adjust.
👨🍳 Step 1: Blend Cream Cheese Until Smooth
In a medium bowl, combine the 8 oz cream cheese (make sure it's room temperature—press it gently with your finger to test). Use a hand mixer or stand mixer to beat it on medium speed for 2-3 minutes until completely smooth and free of lumps. This step is crucial because any lumps will make your sauce grainy.
Here's the thing—if you're using cold cream cheese, it'll never blend properly. Pop it in the microwave for 10-15 seconds if needed, but don't overdo it or it'll melt. You want it soft enough to mix smoothly, not liquidy.
🍳 Step 2: Add Herbs, Pickle Relish, and Capers
Reduce the mixer speed to low and add the 0.25 cup fresh dill, 0.25 cup fresh chives, 0.25 cup pickle relish, and 2 tbsp capers. Mix for another 30 seconds until everything is evenly distributed. The herbs should be finely chopped—if they're not, use a knife to chop them first for that perfect Applebee's texture.
This is where the magic happens. The pickle relish brings that tangy brightness, while the capers add a briny punch. Don't skip the mixing time—you want every bite to have that balanced flavor profile.
🥘 Step 3: Incorporate Mayo, Lemon, and Seasonings
Add the 0.25 cup mayonnaise, 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Mix on medium speed for 1 minute until fully combined. The sauce should look creamy and cohesive, with no streaks of mayo or herbs.
Real talk: If your sauce looks too thick at this point, that's normal. We're about to fix that in the next step. The lemon juice is key here—it brightens the flavors and cuts through the richness of the cream cheese and mayo.
⏰ Step 4: Thin with Ice Water for Perfect Consistency
Add the 1 tbsp ice water one tablespoon at a time while mixing on low speed. Stop when the sauce reaches a smooth, spreadable consistency—it should coat the back of a spoon but still hold its shape. You're aiming for that signature Applebee's texture: thick enough to stay on fish or chips but still creamy.
Don't overdo it with the water. You want it to be just right—not too runny, not too thick. If it's still too thick after all the water, add another ½ teaspoon at a time until you hit that perfect balance.
🍽️ Step 5: Taste and Adjust for Balance
Transfer the sauce to a serving bowl and taste it straight from the spoon. Adjust the seasoning if needed—add a pinch more salt if it's bland, or a splash more lemon juice if it needs more tang. The sauce should be creamy, herby, and slightly briny with a bright finish.
Let it sit at room temperature for 10 minutes before serving. This resting time allows the flavors to meld together perfectly. Serve immediately with golden fries, crispy fish, or as a dip for veggies—it's that good.
Pro Tips For Making Applebee'S Tartar Sauce
- SOFTEN THE CREAM CHEESE FIRST: I learned this the hard way—lump-free sauce starts with room-temperature cream cheese. Microwave it in 10-second bursts (cover it!) until it’s just pliable, not melted. Cold cream cheese fights the mixer, and you’ll end up with a grainy, sad spread that looks like it was made in a blender, not a food processor.
- CHOP THE DILL FINE: No one likes to bite into a herb stem. Pulse the fresh dill in short bursts with the cream cheese until it’s almost paste-like—you want those bright green flecks, not chewy surprises. If you’re using a knife, stack the leaves and slice them paper-thin against the grain. (Yes, it’s tedious, but your sauce will taste like it came from a restaurant.)
- DRAIN AND PAT DRY THE CAPERS: The brine in capers is sneaky—it’ll turn your tartar sauce into a watery mess if you don’t handle it right. Rinse them under cold water, then spread them on a paper towel and press with another towel to soak up every drop. Wet capers = sad, thin sauce. Dry capers = that perfect briny punch Applebee’s nails.
- STIR IN THE RELISH LAST: Pickle relish is the wildcard here—add it too early, and you’ll end up with a sauce that’s more chunky than creamy. Mix it in just before serving, or even dollop it on top if you’re feeling fancy. The acidity cuts through the richness, but you don’t want it to break down the cream cheese texture. Think of it like the final seasoning, not the base.
Best sauces and condiments for applebee's tartar sauce
Classic Tartar Sauce
This is the original tartar sauce you know and love—creamy, tangy, and perfect for dipping. The base of mayonnaise and cream cheese creates that signature velvety texture, while pickle relish and capers add the briny, tangy kick.
I always make this version first because it's foolproof and pairs beautifully with golden fries or crispy seafood. The secret is balancing the richness of the cream cheese with the bright acidity of lemon juice and fresh herbs. 🥗
Herb-Infused Variations
Want to switch up the flavor profile? Swap out the dill and chives for tarragon and parsley—this French-inspired twist adds a more sophisticated herbal note. For a Mediterranean flair, add 1 tbsp finely chopped Kalamata olives and ½ tsp dried oregano.
I also love using lemon zest instead of extra lemon juice for a brighter, more aromatic finish. These variations keep the same creamy texture but offer exciting new taste experiences.
Lighter Greek Yogurt Twist
For a healthier version, replace half the mayonnaise with Greek yogurt—it keeps the tangy brightness but cuts the fat. Use plain, non-fat Greek yogurt for the best texture, and add an extra ½ tsp lemon juice to compensate for the reduced acidity.
This lighter version is perfect for those watching their calories but still craving that creamy, herby dip. It's surprisingly rich and satisfying, even with the lighter ingredients. 💪
Spicy Chipotle Kick
If you love heat, add ½ tsp adobo sauce (from canned chipotle peppers) or ¼ tsp cayenne pepper for a smoky, spicy twist. The chipotle version pairs amazingly with grilled shrimp or spicy fries.
For a milder heat, use ½ tsp smoked paprika instead—it adds depth without overwhelming the sauce. Always taste as you go, because the spices can intensify when mixed with the other ingredients.
Storage and Shelf Life
This tartar sauce keeps beautifully in the fridge for up to 5 days when stored in an airtight container. For longer storage, portion it into ice cube trays and freeze—each cube thaws in seconds under cold water.
If the sauce thickens in the fridge, simply stir in 1 tsp ice water or lemon juice to restore its creamy consistency. Never store it with metal utensils, as they can react with the lemon juice and affect the flavor. ✨
Serving Suggestions
Serve this tartar sauce with crispy fries, golden onion rings, or grilled seafood like shrimp or fish sticks. It’s also fantastic as a dip for veggie sticks or pita chips. For a restaurant-style presentation, pipe it into a squeeze bottle for elegant drizzling over dishes.
If you’re feeling fancy, top it with a sprinkle of fresh chives or a pinch of smoked paprika right before serving. 🍽️
Nutrition facts
Frequently asked questions
Why does Applebee's tartar sauce taste different from store-bought?
The restaurant version uses a blend of cream cheese and mayonnaise for that signature velvety texture, plus finely chopped fresh herbs and capers for depth. Store-bought versions often use dried herbs or skip the cream cheese, which changes the flavor profile. The ice water trick also keeps it perfectly spreadable without being gluey.
Can I make this tartar sauce ahead of time?
This sauce keeps for 5 days in the fridge when stored in an airtight container. For longer storage, freeze it in ice cube trays. Thaw quickly in cold water and stir in 1 tsp ice water if it thickens. Never store it with metal utensils—they can react with the lemon juice and alter the flavor.
What if my tartar sauce turns out too thick?
Add ice water 1 tbsp at a time while mixing on low speed. The goal is a smooth, spreadable consistency that clings to food without being runny. If you overdo it, stir in a bit more cream cheese to balance it out. The sauce should coat the back of a spoon but still hold its shape.
Can I substitute the cream cheese for something else?
For a lighter version, replace half the cream cheese with Greek yogurt (use non-fat for best texture). Add an extra ½ tsp lemon juice to keep the tang. If you're avoiding dairy entirely, try vegan cream cheese, but the texture may be slightly different. The sauce will still be delicious, just with a different mouthfeel.
How do I keep my tartar sauce from separating?
Always mix ingredients thoroughly, especially the cream cheese first until completely smooth. Avoid overmixing after adding the ice water, and store it in an airtight container with the lid pressed down to prevent air exposure. If it starts to separate, whisk gently before serving. The key is proper blending from the start.