Hamdi Saidani Bright, tangy, and layered with bold flavor—this Gordon Ramsay-style tartar sauce isn’t just mayonnaise and pickles thrown together. It’s a proper sauce, built with fresh herbs, sharp capers, and real acidity to elevate your seafood instead of dragging it down. This simple recipe is ready in 10 minutes, plus chilling time, and is a foolproof way to make a restaurant-quality condiment at home.
Gordon Ramsay’s Tartar Sauce Ingredients
For the Base:
- 240 g / 1 cup full-fat mayonnaise
- 15 g / 1 tbsp Dijon mustard
- 5 g / 1 tsp freshly squeezed lemon juice
- 5 g / 1 tsp white wine vinegar
For the Add-ins:
- 15 g / 2 tbsp capers, drained and finely chopped
- 30 g / 3 tbsp cornichons or dill pickles, finely chopped
- 1 small shallot (about 30 g), finely chopped
- 15 g / ~1/4 cup fresh parsley, finely chopped
- 15 g / ~1/3 cup fresh dill, finely chopped (optional)
For Seasoning:
- Salt, to taste
- Freshly ground black pepper, to taste
How To Make Gordon Ramsay’s Tartar Sauce
- Prep the Aromatics: Take the time to finely chop the capers, pickles, shallot, parsley, and dill. A fine, consistent chop is key to the final texture.
- Whisk the Base: In a medium bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, and white wine vinegar until the mixture is completely smooth and creamy.
- Combine: Add the finely chopped capers, pickles, shallot, and fresh herbs to the mayonnaise base. Stir with a spatula until everything is evenly distributed.
- Season and Chill: Season the sauce with a pinch of salt and freshly ground black pepper. Taste and adjust with more lemon juice, vinegar, or salt if needed. Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to meld.
- Serve: Spoon the chilled sauce into a serving bowl. It’s best served cold alongside hot, crispy seafood.
Recipe Tips
- How to get a balanced, not greasy, sauce? The balance of acidity is crucial. Using both fresh lemon juice (for brightness) and white wine vinegar (for a sharper tang) is a chef’s trick to cut through the richness of the mayonnaise and create a more complex flavor profile.
- Why does the chop size matter so much? This isn’t a chunky relish; it’s a smooth sauce. Finely dicing all the add-ins ensures that you get a little bit of every flavor in each bite and creates a more luxurious, restaurant-quality texture. Don’t be lazy with your knife work!
- Can I make this ahead of time? Absolutely. This sauce is not just better, but correct, when made ahead. The mandatory 30-minute chill time is the minimum required for the sharp flavors of the shallot, capers, and herbs to infuse the creamy base. Making it a day in advance is even better.
- Why no sweet relish? Classic tartar sauce is a savory, tangy condiment. Using sweet pickle relish introduces a cloying sweetness that completely throws off the balance of the dish and overpowers the delicate flavor of the fish it’s meant to complement. Use briny dill pickles or sharp cornichons only.
What To Serve With Tartar Sauce
This is the quintessential sauce for any fried seafood. It is the perfect accompaniment to:
- Classic Beer-Battered Fish and Chips
- Crispy fried shrimp or calamari
- A high-quality fish sandwich or crab cakes
- Pan-fried salmon or other fish fillets
How To Store Tartar Sauce
- Refrigerate: Store the tartar sauce in an airtight container or a sealed jar in the refrigerator. It will keep well and the flavor will continue to develop for up to 5 days.
Tartar Sauce Nutrition Facts
- Serving: 2 tablespoons
- Calories: 150 kcal
- Carbohydrates: 2g
- Protein: 0.5g
- Fat: 16g
- Saturated Fat: 2.5g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are cornichons?
Cornichons are small, tart French pickles, typically pickled with tarragon and other herbs. They have a firm texture and a sharp, briny flavor that is perfect for tartar sauce. A good quality dill pickle is the best substitute.
Can I use a food processor to chop the ingredients?
It is not recommended. A food processor will bruise the fresh herbs and can easily turn the pickles and capers into a watery paste. For the best texture and flavor, a sharp knife and a cutting board are the proper tools for the job.
Why is my tartar sauce thin?
This can happen if your pickles or capers were not drained properly, releasing excess brine into the sauce. Be sure to pat them dry after draining. Also, using a high-quality, thick, full-fat mayonnaise is essential for a creamy base.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Trout with Brown Butter & Lemon Recipe
- Gordon Ramsay Pan-Seared Scallops Recipe
- Gordon Ramsay’s Tuna Niçoise Salad Recipe
Gordon Ramsay’s Tartar Sauce Recipe
Description
A classic, restaurant-quality tartar sauce with a creamy, tangy flavor from fresh herbs, capers, and Dijon, perfect for elevating any seafood dish.
Ingredients
Instructions
- Finely chop all the u0022add-inu0022 ingredients: capers, pickles, shallot, and fresh herbs.
- In a medium bowl, whisk together the mayonnaise, Dijon, lemon juice, and vinegar until smooth.
- Fold the chopped ingredients into the mayonnaise base until evenly distributed.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold.
Notes
- u003cliu003eu003cstrongu003eFresh is Best:u003c/strongu003e The most important tip is to use freshly squeezed lemon juice and fresh herbs. This is not a place for bottled juice or dried herbs; the fresh ingredients are what make the sauce vibrant.u003c/liu003eu003cliu003eu003cstrongu003eFine Chop is Crucial:u003c/strongu003e Take the time to finely chop the capers, pickles, and shallot. This ensures a smooth, luxurious texture where no single ingredient is overpowering.u003c/liu003eu003cliu003eu003cstrongu003eChill Before Serving:u003c/strongu003e Do not skip the 30-minute chilling time. This step is essential for the sharp flavors to mellow and infuse into the creamy base, creating a balanced and cohesive sauce.u003c/liu003e
