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The Worst Store-Bought Tartar Sauce Brand Barely Reminds Us Of Tartar Sauce At All
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Nikki Munoz
Mon, August 25, 2025 at 2:39 PM UTC
Variety of tartar sauce options - Wendy Hector/Daily Meal
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A delicious tartar sauce is a must-have condiment for many different dishes — most notably fish and chips, but it can also be paired with plenty of other seafood or used as a general dipping sauce. If you're a fan of the condiment, you've probably thought about investing in a premade bottle from the grocery store just to ensure you always have it on hand. But before you do, check out Daily Meal's ultimate ranking of store-bought tartar sauce. Through our strict ranking process, we discovered one variety that you definitely want to avoid: Primal Kitchen's Tartar Sauce, which we placed dead last out of 12.
To make this ranking, we considered crucial elements such as flavor, texture, value for money, and overall quality. Additionally, we tried each tartar sauce on its own, as well as with a variety of fried seafood and French fries. All that being said, Primal Kitchen's take just didn't live up to the standards of a great tartar sauce. In fact, thanks to its strangely thin, watery consistency (even after giving the bottle a good shake), it wasn't even recognizable as a tartar sauce. To make matters worse, this also prevented it from functioning as a dipping sauce — which is the whole purpose of tartar sauce — since it wouldn't stick.
As for the taste, it was much too salty, with just a hint of black pepper, but nowhere near enough to balance it out. To top it all off, it's one of the most expensive options in the entire ranking. And, considering you can make homemade tartar sauce with just three ingredients, Primal Kitchen's version just isn't worth it.
Read more: 14 Condiments That Don't Need To Be Refrigerated
Jar of Primal Kitchen's tartar sauce - Wendy Hector/Daily Meal
On Amazon, the reviews of Primal Kitchen's tartar sauce are mixed — specifically, it has a 3.7 out of 5 stars rating, based on 435 reviews, at the time of writing. Despite mostly positive reviews, there are certainly enough complaints to make the average shopper think twice before buying this relatively pricey product. One reviewer, who would likely agree with our ranking, called it "runny" and wrote, "It does not look like tartar sauce. This does not taste like tartar sauce." Another even declared it "vile."
Some reviews landed somewhere in the middle, with users generally liking the flavor but not the consistency (the annoyingly runny nature of Primal Kitchen's tartar sauce seemed to be agreed upon by most reviewers). And of course, there were customers who loved it — one even claimed that they put it on everything — but the negative reviews, along with our ranking, are worth paying attention to, especially given the high price point. If you're still curious, try this tartar sauce for yourself.
But just bear in mind that Vince's, our top choice overall, boasted the strongest, freshest taste, a perfect level of acidity, and a delectably thick, creamy consistency which, compared to Primal Kitchen, is downright decadent.
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Read the original article on The Daily Meal.
The Creamy, Flavor-Packed French Sauce That Starts With A Hard-Boiled Egg
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Consider gribiche as tartar sauce's French cousin, and like most things French, it arrives to the party flaunting that rich, "je ne sais quoi" quality that everybody finds alluring. Gribiche is a tangy, briny, and bright mayonnaise-based sauce that is made by using boiled egg yolks as its base. This creates sauce with a depth of flavor that is strong but not too overpowering, as a medley of other notes from herbs, capers, gherkins, mustard, and vinegar offset the eggy taste perfectly.
Though technically gribiche is not one of the five French mother sauces, it is still a classic recipe that dates back to at least a century ago. It is traditionally served with boiled meats like chicken and tête de veau (calf's head). However, using gribiche sauce is one of those cookings tips that can take various foods to the next level, including any kind of grilled meat, crispy restaurant-quality roast potatoes, fish, or asparagus. The fact that gribiche uses hard-boiled eggs instead of raw ones makes for a creamier mayonnaise base with a perfectly subtle sulphurous flavor that goes very well with all so many dishes.
Read more: Store-Bought Pickles, Ranked From Worst To Best
hands preparing gribiche in a bowl with a whisk - Muenz/Getty Images
The principal ingredient that makes this sauce unique is the hard-boiled egg, and the key to a great gribiche is mashing the yolk until it's nice and creamy. Once you've got mashed hard-boiled yolks as your base, it's time to add Dijon mustard and vinegar before slowly adding the oil in and whisking until the mixture is smooth. Chopped gherkins or cornichons are a non-negotiable ingredient in this recipe to get that kick from the brine. Additional ingredients to give your gribiche more complexity can include anchovies, red onions, capers, and chopped herbs such as tarragon and parsley. The final touch to make gribiche complete is to mix in the chopped up egg white from the hard-boiled egg.
The key to keeping this sauce emulsified and not broken lies in getting the egg yolk, mustard, and vinegar base creamy, smooth, and lump-free. This can be done by passing the egg yolk through a sieve when mashing it in the first step, or by using a little trick and adding a raw yolk in addition to the cooked one. The extra raw yolk will not affect the flavor of the sauce too noticeably and will make it easier to achieve a creamier gribiche that's ready to be spooned over all your dishes.
Read the original article on Chowhound.
Recipe: Easy Tartare Sauce You Can Make In Less Than Five Minutes ...
Shop-bought jars of tartare sauce can vary in flavour and texture, with some tasting better than others with fish and chips. Whether you're ordering them or making them from scratch, whipping up your own creamy dip to go with this Friday favourite is the best way to make it just to your liking. And a chef has the perfect recipe.
There are many ways to make tartare sauce though it is traditionally blended from a mixture of mayonnaise, pickles, capers, herbs, and in some recipes, hard-boiled eggs.
This traditional recipe by Chef Diana from Little Sunny Kitchen requires just five items and is made with a full-fat mayonnaise base though you can use a light, or vegan alternative.
She said: "If you're not a fan of tartare sauce, that's probably because you have only tried jarred tartar sauce from a store. Try this homemade version, and you will love it!"
Not only is it cheaper to make in bulk, but it will taste better and is "much healthier" than buying jars full of preservatives and additives.
READ MORE: PG Tips compared to supermarket's own red label tea in a taste test
IngredientsTo make eight servings, you will need:
Spoon the mayonnaise into a bowl and gently whisk to thicken it. Add the gherkins, shallot, and capers and stir until combined.
Next, squeeze in the lemon juice - being careful to avoid any pips, and add the other seasonings.
This includes your teaspoon of Dijon mustard, salt, and pepper. Adjust the quantities to suit your palate.
Serve with your favourite fish and chip order or as a side dish for "any seafood".
To perfect your homemade tartare sauce, Diane warned against whipping too much air into it. She said: "Whether you're using homemade or store-bought mayonnaise, make sure not to overmix it as it can become runny and separate.
"It's also recommended to let the tartare sauce chill in the fridge for at least half an hour before serving to allow the flavours to settle."
While the recipe is just right when using the suggested quantities, the chef explained that you can add as much or as little as you want when weighing out the pickles and capers.
Fresh green herbs like chives, parsley, and dill also work well with this fresh, creamy sauce.
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