Not just mayo and pickles. This Gordon Ramsay Tartar Sauce version has real lift—fresh lemon and a splash of white wine vinegar, capers, fine herbs, and a tiny bit of shallot—so fried fish tastes lighter, not heavier.
Why This Tartar Sauce Pops
- Acidity that cuts: lemon + white wine vinegar keep it bright.
- Texture, not mush: a fine chop so everything folds in smoothly.
- Fresh herbs: parsley (and dill if you like) wakes up the mix.
- Chill time: 30 minutes in the fridge lets flavors marry.
Serve it with pan-fried salmon or a fish sandwich built from salmon cakes. If you prefer a seared fillet with crispy skin, this is great alongside our crispy-skin salmon.
What Goes In
- Full-fat mayo + a touch of Dijon
- Lemon juice and a splash of white wine vinegar
- Finely chopped cornichons/dill pickles and capers
- Finely chopped shallot (optional but lovely)
- Fresh parsley (and dill, if you like)
- Salt and freshly ground black pepper
Tip: Skip sweet relish—it throws off the clean, sharp balance.
Mix It Right
- Prep: Finely chop capers, pickles, shallot, parsley, and dill.
- Whisk the base: Mayo + Dijon + lemon juice + vinegar until smooth.
- Fold-ins: Stir in capers, pickles, shallot, and herbs.
- Season: Add salt, pepper, and adjust lemon or vinegar to taste.
- Chill: Cover and refrigerate 30 minutes before serving.
Quick Variations
No-Mayo Tartar
Use 50% full-fat Greek yogurt + 50% crème fraîche and 1 tsp olive oil for body. Keep the same lemon, vinegar, capers, and herbs.
Crème Fraîche Boost
Swap 25–50% of the mayo with crème fraîche for extra tang and a silkier finish—great with anything fried or grilled salmon.
4-Ingredient “Back-Pocket” Tartar
Mayo, lemon juice, chopped pickles, capers. Salt & pepper to taste. Chill 30 minutes.
Cook’s Notes
- Chill the bowl if the kitchen’s warm.
- Taste again after chilling—acidity softens a bit.
- Serve cold; never warm.
FAQs
How does Gordon Ramsay make tartar sauce?
Start with full-fat mayo, whisk in Dijon, fresh lemon juice, and a splash of white wine vinegar. Fold in finely chopped cornichons, capers, a little shallot, and fresh parsley (plus dill if you like). Chill 30 minutes.
What’s in tartar sauce?
Mayo, lemon, vinegar, chopped pickles/cornichons, capers, and fresh herbs. Ramsay-style adds Dijon and a touch of shallot for sweetness.
Can I make tartar sauce without mayo?
Yes—use half Greek yogurt and half crème fraîche (add 1 tsp olive oil for body). Keep the lemon, vinegar, capers, and herbs the same.
Is crème fraîche good in tartar sauce?
Definitely. Swapping 25–50% of the mayo with crème fraîche adds tang and a silkier finish.
What’s a simple 4-ingredient tartar sauce?
Mayo + lemon + chopped pickles + capers (plus salt/pepper). Chill before serving.
How long can tartar sauce sit out?
Keep it cold. At room temperature, no longer than 2 hours. Store leftovers covered in the fridge for 3–4 days.
Cook Next
Gordon Ramsay Tartar Sauce Recipe
Course: Side DishesCuisine: french-AmericanDifficulty: Easy6
servings10
211
kcalBright, tangy, and layered with bold flavor—this tartar sauce isn’t just mayo and pickles thrown together. It’s built with fresh herbs, sharp capers, and real acidity to actually lift your seafood instead of dragging it down.
Ingredients
- Base
240 g / 1 cup (240 mL) full-fat mayonnaise
15 g / 1 tbsp (15 mL) Dijon mustard
5 g / 1 tsp (5 mL) freshly squeezed lemon juice
5 g / 1 tsp (5 mL) white wine vinegar
- 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 / ~2 tbsp), finely chopped (optional)
15 g / ~1/4 cup (loosely packed) fresh parsley, chopped
15 g / ~1/3 cup (loosely packed) fresh dill, chopped (optional)
- Seasoning
Salt, to taste
Freshly ground black pepper, to taste
Directions
- Prep aromatics: Finely chop capers, pickles, shallot, parsley, and dill.
- Whisk base: In a bowl, whisk mayo, Dijon, lemon juice, and white wine vinegar until smooth.
- Fold-ins: Stir in capers, pickles, shallot, and herbs until evenly distributed.
- Season: Add salt and freshly ground pepper; adjust lemon or vinegar to taste.
- Chill: Cover and refrigerate 30 minutes so flavors come together.
- Serve: Spoon cold with fried fish, pan-fried salmon, or seafood sandwiches.
Notes
- Fresh Only: Always use freshly squeezed lemon juice—bottled ruins the sauce.
- Fine Chopping Matters: Big chunks make the sauce clumsy. Keep everything finely diced for a luxurious texture.
- Chill Before Serving: Resting melds the flavors and sharpens the taste. Don’t skip it.
- No Sweet Relish: Stick to sharp, briny pickles. Sweetness kills the balance.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.