Arby's Tartar Sauce Recipe: Crispy Celery and Dill Freshness in Minutes

This Arby's tartar sauce recipe delivers that iconic creamy, tangy, slightly briny flavor you crave—no fast-food trip required. The secret lies in balancing rich mayonnaise with crisp chopped celery, fresh dill, and a touch of lemon for brightness.

I’ve recreated it exactly as the chain does, ensuring every spoonful delivers that perfect crunch and herby freshness.

What makes this sauce special is its simplicity: just six ingredients, but each plays a crucial role. The celery adds that signature crunch, while capers and pickles bring the briny tang that sets it apart from generic tartar sauce.

Fresh dill and parsley elevate it from ordinary to restaurant-quality in minutes. The sauce keeps well in the fridge, making it perfect for meal prep or hosting.

By the time you’re done, you’ll have a smooth, velvety sauce with just the right texture—creamy yet bright, tangy yet balanced. It’s the kind of condiment that turns sandwiches into something extraordinary, elevates fish and chips, or becomes the star of a loaded potato salad.

The best part? It comes together in under 10 minutes with no fancy equipment.

Store it in an airtight container for up to a week, or freeze for longer shelf life. This is the tartar sauce you’ll reach for again and again—no Arby’s drive-thru needed. Let’s make it!

Ingredients for arby's tartar sauce

Six ingredients, restaurant-quality flavor—this is the Arby's tartar sauce you'll crave.

The mayonnaise is non-negotiable here—Hellmann's or Best Foods are the gold standard for that classic Arby's texture. Grab the creamy, not light variety. Celery should be crisp, so avoid those rubbery stems. Trader Joe's has the best-priced celery—look for bright green, firm stalks. Fresh dill is a must; dried just won't cut it. The parsley is optional but adds that final layer of freshness that makes this sauce pop. For capers, jarred in brine works best—drain and chop them finely for that perfect briny bite.

No capers? Finely chopped cornichons or bread-and-butter pickles work in a pinch. Short on dill? Substitute with 1 tbsp chopped tarragon—it's similar enough you won't notice. The pickle relish can be swapped for finely chopped dill pickles if you prefer a chunkier texture. For extra tang, add 1/2 tsp prepared mustard. And if you're feeling adventurous, a pinch of smoked paprika adds depth that mimics the Arby's version perfectly. Always taste as you go—the lemon juice is your secret weapon to balance flavors.

This sauce keeps beautifully in an airtight container for up to 1 week in the fridge. For longer storage, freeze in 1-tbsp portions—perfect for single servings. The texture stays creamy if you spoon a thin layer of olive oil over the top before sealing. Pro tip: Make a double batch—it disappears fast. The parsley keeps best if you store it separately and stir it in right before serving. Trust me, that final sprinkle of freshness makes all the difference.

Step-by-step instructions for Arby's tartar sauce

This sauce comes together in minutes but delivers that iconic Arby's crunch and zing—let's make it!

Grab the 0.5 cup fresh celery stems and cut them into paper-thin slices using a sharp chef's knife. This is crucial—you want the celery to stay crisp rather than soft. I like to stack the celery and slice in one motion for even strips. Place the chopped celery in a small bowl as you work.

Here's the thing—if the celery is too thick, it'll lose its crunch when mixed with the mayo. You're aiming for slices so thin they're almost translucent. Think of it like shaving the celery rather than chopping it. Set the chopped celery aside for now—it'll be the star of this sauce's texture.

In a medium bowl, add the 1 cup mayonnaise and gently stir in the chopped celery. The mayo should coat the celery completely, but don't overmix—you want those celery strips to stay distinct. Next, add the 0.25 cup fresh dill, 2 tbsp capers, 2 tbsp dill pickle relish, and 1 tbsp lemon juice. Stir everything together until evenly distributed.

This is where the magic happens—the tangy lemon juice brightens the mayo, the capers add that signature briny punch, and the pickle relish gives it that unmistakable Arby's flavor. The dill ties it all together with fresh herb notes. Give it a taste at this point—you should notice the fresh, crisp elements coming through, but it might need a little more oomph.

Add the 0.5 tsp salt and 0.25 tsp black pepper to the bowl, then stir in the 1 tbsp fresh flat-leaf parsley. Now comes the critical tasting and adjusting phase. Give it a taste and consider: Is the flavor bright enough? Do you need more lemon juice? Is the salt level just right? I usually find I need about ½ tsp more lemon juice to really make the flavors pop.

This is your chance to customize—if you love extra tang, add a bit more lemon. If you want more crunch, add a few extra thin celery slices. The key is balancing the creamy mayo with the bright, crisp, and briny elements. Once you're happy with the flavor, give it one final stir to make sure everything is evenly distributed.

Cover the bowl and refrigerate the sauce for at least 30 minutes—this lets all the flavors meld together and the celery stay crisp. I know it's tempting to use it immediately, but this chilling time is what transforms good sauce into great sauce. The cold also helps set the texture perfectly.

When you're ready to serve, give it one last taste. The sauce should be creamy with distinct celery crunch, bright lemon tang, and that unmistakable briny kick from the capers and pickle relish. This is the sauce that makes every bite of fish and chips or onion rings taste like you're at Arby's—just better!

Creative variations of these flavors

Spicy Kick

Want to add some heat? Stir in 1 tsp hot sauce (like Crystal or Tabasco) or ½ tsp cayenne pepper for a smoky, spicy twist that mimics Arby's Spicy Tartar Sauce. I like to add it gradually—start with ½ tsp and adjust to taste.

For extra depth, a pinch of smoked paprika adds a subtle charred note that pairs perfectly with the tangy flavors. 🌶️

Swap out dill for other fresh herbs to create unique twists. Try ½ cup chopped chives for a milder, oniony brightness or ¼ cup chopped tarragon for a slightly peppery, anise-like flavor.

For a Mediterranean touch, add 1 tbsp chopped oregano alongside the parsley. Each herb changes the sauce’s personality while keeping that creamy, briny base intact.

For a BBQ-inspired tartar sauce, stir in 1 tbsp BBQ sauce (I recommend Sweet Baby Ray's) and ½ tsp smoked salt after chilling. This version works amazingly with pulled pork sandwiches or as a dip for crispy onion rings.

Add a touch of sweetness with 1 tbsp honey or maple syrup to create a honey-dill tartar sauce. This variation is perfect for drizzling over grilled chicken or fish.

For extra crunch, fold in 1 tbsp toasted breadcrumbs just before serving. The sweetness mellows the tang, making it a crowd-pleaser for those who prefer a milder sauce. 🍯

If you love texture, boost the crunch by adding 2 tbsp finely chopped red onion or 1 tbsp crushed potato chips (like Ruffles) for a playful, retro vibe. For a nutty twist, stir in 1 tbsp chopped walnuts or pecans.

Double the batch and store it in airtight containers for up to 1 week in the fridge or 3 months in the freezer. To keep the celery crisp, press plastic wrap directly onto the surface before sealing.

When reheating, stir in a splash of lemon juice or water to restore creaminess. I always make extra—this sauce disappears fast! ⏰

Frequently asked questions