Calories in Tartar Sauce: Nutritional facts for Tartar Sauce Types

A 100g (3.5 oz) serving of Kraft Tartar Sauce provides 200 calories. A 100g (3.5 oz) serving of Great Value Tartar Sauce contains 207 calories. A 100g (3.5 oz) serving of Heinz Tartar Sauce contains 300 calories. A 100g (3.5 oz) serving of homemade style generic tartar sauce contains 211 calories.

One tablespoon of Kraft Tartar Sauce (15g, 0.53 oz) provides 30 calories. One tablespoon of Great Value Tartar Sauce (14.5g, 0.51 oz) contains 30 calories. One tablespoon of Heinz Tartar Sauce (15g, 0.53 oz) contains 45 calories. One tablespoon of homemade style tartar sauce (14g, 0.49 oz) contains 30 calories.

One serving, two tablespoons of Kraft Tartar Sauce (30g, 1.06 oz), provides 60 calories. One serving, two tablespoons of Great Value Tartar Sauce (29g, 1.02 oz), contains 60 calories. One serving, two tablespoons of Heinz Tartar Sauce (30g, 1.06 oz), contains 90 calories. One serving, two tablespoons of homemade style tartar sauce (28g, 0.99 oz), contains 60 calories.

Tartar sauce can offer some health benefits due to its Vitamin K and Vitamin E content, as well as unsaturated fat, primarily derived from mayonnaise. The main benefits of tartar sauce consumption are listed below:

• Source of Vitamin K: Mayonnaise, a primary ingredient in tartar sauce, is made with oils that provide Vitamin K. Vitamin K is essential for normal blood clotting and plays a role in bone health by aiding in the synthesis of proteins required for bone metabolism. (Linus Pauling Institute, Date N/A, "Vitamin K"; Higdon, J., et al., 2018, "Vitamin K").
• Provides Vitamin E: The oils in mayonnaise also contribute Vitamin E, an antioxidant that helps protect cells from damage caused by free radicals. Vitamin E supports immune function and can contribute to heart health. (National Institutes of Health, Date N/A, "Vitamin E"; Traber, M.G., 2014, "Vitamin E").
• Contains Unsaturated Fats: Many oils used in mayonnaise, such as soybean or canola oil, are sources of unsaturated fats, including polyunsaturated and monounsaturated fats. These fats can be beneficial for heart health when consumed as part of a balanced diet, helping to maintain healthy cholesterol levels. (American Heart Association, 2024, "The Skinny on Fats").
• Source of Choline: Egg yolks, used in making mayonnaise, are a source of choline. Choline is an essential nutrient important for brain health, nervous system function, and cell membrane structure. (National Institutes of Health, Date N/A, "Choline").
• May Enhance Nutrient Absorption: The fats present in tartar sauce can aid in the absorption of fat-soluble vitamins (A, D, E, and K) from other foods consumed in the same meal, such as those in salads or fish. (Goodman, B., 2010, "Fat-Soluble Vitamins").

Tartar sauce has notable downsides related to its high fat and sodium content, and in some cases, added sugars, as shown below:

• High in Total Fat and Saturated Fat: Tartar sauce, with mayonnaise as its base, is high in total fat and contains saturated fat. Diets high in saturated fat can contribute to increased levels of LDL (bad) cholesterol, which is a risk factor for heart disease. (American Heart Association, 2024, "Saturated Fat"). The American Heart Association recommends limiting saturated fat intake.
• High in Calories: Due to its high fat content, tartar sauce is calorie-dense. Consuming calorie-dense foods in large amounts can contribute to weight gain if energy intake exceeds energy expenditure.
• High Sodium Content: Tartar sauce contains a significant amount of sodium, contributed by salt in the mayonnaise, pickles, and sometimes capers. High sodium intake is linked to increased blood pressure, a major risk factor for cardiovascular diseases like heart disease and stroke. (World Health Organization, 2020, "Salt reduction").
• Contains Added Sugars in Some Varieties: Some commercial tartar sauces, and even some recipes, include added sugars or high-fructose corn syrup, often via sweet pickle relish. Excessive intake of added sugars contributes empty calories and can increase the risk of health problems such as obesity, type 2 diabetes, and heart disease. (Malik, V.S., et al., 2010, "Sugar-Sweetened Beverages, Obesity, Type 2 Diabetes Mellitus, and Cardiovascular Disease Risk").
• Presence of Preservatives and Additives in Commercial Versions: Store-bought tartar sauces often contain preservatives, stabilizers, and artificial flavors to extend shelf life and enhance taste, which some individuals may prefer to avoid.

No, tartar sauce is not considered 'good' for your health when consumed in large quantities or on a frequent basis. Its nutritional profile is characterized by high levels of fat, calories, and sodium, which can counteract any minor benefits from vitamins like E and K or healthy fats present in the oils. The primary base of tartar sauce is mayonnaise, which contributes significantly to its high fat and calorie content. While some of these fats are unsaturated, the overall caloric density and presence of saturated fats can be problematic for weight management and cardiovascular health if consumed excessively. (American Heart Association, 2024, "Saturated Fat"). Furthermore, many commercial tartar sauces are high in sodium, which can contribute to elevated blood pressure. (Appel, L.J., et al., 2011, "Dietary Approaches to Prevent and Treat Hypertension: A Scientific Statement From the American Heart Association"). Therefore, while small amounts may be part of a balanced diet, tartar sauce should be consumed in moderation.

Yes, people with diabetes can consume tartar sauce, but they should do so in moderation and with careful consideration of its nutritional content, particularly fat and calories, and sugar in some varieties. Most traditional tartar sauces are low in carbohydrates, which is a positive aspect for blood sugar management. The main ingredients like mayonnaise and pickles have a low glycemic index. (Texas Real Food, 2024, "Is Tartar Sauce Safe for Diabetics? Making Informed Dietary Choices"). However, the high fat content can contribute to overall calorie intake, which is important for individuals with diabetes to manage, especially if weight control is a goal. Some store-bought tartar sauces may also contain added sugars or high fructose corn syrup, so it is important to check nutrition labels. (Is Tartar Sauce Safe for Diabetics? Understanding Its Impact on Blood Sugar Levels, 2025). Choosing light versions or making homemade tartar sauce with plain Greek yogurt or light mayonnaise, and without added sugar, can be a healthier option, providing more control over the ingredients and nutritional profile. (Mayo Clinic, Date N/A, "Diabetes diet: Create your healthy-eating plan").

The calorie content of tartar sauce is primarily dictated by its fat content, which in turn is determined by the base ingredient used. Classic tartar sauces, which are mayonnaise-based, are the highest in calories because mayonnaise itself is an emulsion of oil and egg yolk, making it rich in fat. A single tablespoon of classic tartar sauce can contain between 60 and 75 calories. Light or low-fat tartar sauces achieve a lower calorie count, often between 25 and 45 calories per tablespoon, by substituting regular mayonnaise with light mayonnaise, reduced-fat mayonnaise, or non-fat Greek yogurt, thereby significantly reducing the fat. 

Homemade tartar sauce calories can vary widely, from as low as 30 calories if made with a yogurt base to over 80 calories if made with rich, full-fat mayonnaise and oils. Tartar sauce types that mainly vary by the addition of herbs or spices, such as dill tartar sauce, lemon herb tartar sauce, or spicy tartar sauce, generally have calorie counts similar to classic tartar sauce, unless the added ingredients themselves contribute significant calories (e.g., a sugary hot sauce). The lowest calorie options are those specifically formulated to be low-fat, often using Greek yogurt as a substantial part of the base.

The use of tartar sauce in desserts is highly unconventional and not a standard culinary practice. There are no widely known or commercially served desserts that feature tartar sauce as an ingredient. Tartar sauce's savory, tangy, and often onion or garlic-tinged profile is generally considered incompatible with sweet dessert flavors.

Common spices and herbs added to tartar sauce include dill, parsley, chives, tarragon, onion powder, garlic powder, and black pepper; capers and diced pickles or relish also contribute significantly to its flavor profile. These spices and flavorings are incorporated to enhance the sauce's overall taste and complexity. Each spice contributes uniquely: dill offers a slightly anise-like, grassy note; parsley provides a fresh, clean taste; chives add a mild oniony touch; tarragon imparts a hint of bittersweet anise; onion and garlic powders offer savory depth; and black pepper adds a gentle pungency. The capers and pickles introduce briny, acidic, and sometimes sweet elements that cut through the richness of the mayonnaise base, creating a balanced and zesty condiment.

Yes, tartar sauce is mildly acidic. This acidity primarily comes from ingredients like lemon juice or vinegar, which are key components in most tartar sauce recipes. The addition of these acidic elements serves an important role in balancing the creamy, rich texture of the mayonnaise or other base ingredients like sour cream or yogurt. This acidic tang cuts through the fattiness, brightens the overall flavor, and makes the sauce a more refreshing complement to fried or rich foods. While tartar sauce possesses a noticeable acidity that is crucial to its characteristic taste, it is not as strongly acidic as condiments like pure vinegar or some vinaigrettes.

The origin of tartar sauce is linked to the culinary traditions of 19th-century France, though its name suggests a connection to the Tartar people of Central Asia, albeit indirectly. The French term "sauce tartare" referred to a cold mayonnaise or aioli-style sauce that was often served with steak tartare, a dish of raw ground beef. The "Tartar" descriptor was historically used in Europe to describe dishes that were considered somewhat exotic, sharp, or piquant, or served with pungent sauces, perhaps reflecting a perception of Tartar cuisine or ingredients. The sauce itself, a creamy emulsion flavored with pungent additions, evolved from earlier French cold sauces.

One interesting aspect of tartar sauce's history is its strong association with seafood, particularly fried fish. While it may have initially accompanied meat dishes like steak tartare, its tangy and rich profile proved to be an ideal complement to the flavors and textures of battered and fried seafood. This pairing became especially popular in British and American culinary traditions by the late 19th and early 20th centuries. The classic "fish and chips" dish, for example, is rarely served without a side of tartar sauce, solidifying the condiment's place as a seafood staple.