Gordon Ramsay Tartar Sauce 

Gordon Ramsay Tartar Sauce is made with high-quality mayonnaise, sharp cornichons (gherkins), briny capers, finely chopped fresh shallots, fresh tarragon, and bright lemon juice. The result is a chunky, tangy, and incredibly fresh sauce that is a world apart from anything store-bought. It is the perfect condiment for classic fish and chips or a delicate pan-seared white fish.

Try More Recipes:

• Gordon Ramsay Scallop Recipe
• Gordon Ramsay Tuna Niçoise Salad
• Gordon Ramsay’s Lasagne Al Forno Recipe

Why You Will Love This Tartar Sauce:

• Superior Freshness and Flavor: Unlike store-bought sauces that use dried herbs and sweet relish, this recipe uses fresh tarragon, chives, and sharp cornichons. This provides a bright, vibrant flavor that elevates any fish dish.
• The Perfect Tang: The combination of fresh lemon juice, Dijon mustard, and the tart vinegar from the capers gives the sauce a complex, tangy kick that cuts through the richness of fried food perfectly.
• Elevates Simple Meals: This sauce is a quick way to turn something as simple as frozen fish sticks or homemade fish and chips into a sophisticated, gourmet meal.
• Control the Texture: You decide the mince! Since you are chopping the ingredients yourself, you can make the sauce chunky and rustic or finely minced and smooth.

Gordon Ramsay Tartar Sauce Ingredients

• 1 cup high-quality mayonnaise (full fat is best)
• 1/4 cup cornichons (small gherkins), finely minced
• 2 tablespoons capers, drained and roughly chopped
• 1 small shallot, very finely minced
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh tarragon or parsley, finely chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper, to taste
• Pinch of sea salt (optional)

How To Make Gordon Ramsay Tartar Sauce

1. Prepare the aromatics: Use a very sharp knife to finely mince the cornichons, capers, shallot, and fresh herbs. The smaller the pieces, the better the flavors will meld.
2. Combine ingredients: In a medium bowl, add the mayonnaise, minced shallots, cornichons, capers, chives, tarragon, Dijon mustard, and lemon juice.
3. Mix and season: Stir everything together gently until well combined. Add a generous amount of freshly ground black pepper and a small pinch of salt if needed (the capers and cornichons are already salty).
4. Chill to meld: Cover the bowl tightly and refrigerate for at least 30 minutes. This chilling time is crucial as it allows the sharp flavors of the shallot and herbs to mellow and infuse the creamy base.

Recipe Tips

• Use Fresh Herbs: Do not substitute fresh tarragon and chives with dried herbs. The sharp, vibrant, and aromatic flavor of fresh herbs is essential to elevating this recipe above a standard sauce.
• Mince the Shallot Finely: The shallot should be almost paste-like when chopped. This ensures you get its savory flavor without crunching into large, harsh pieces.
• Chill Time is Non-Negotiable: If you serve the sauce immediately, the raw shallots will be too sharp. Resting the sauce allows the acid from the lemon to soften the shallot and bind the flavors together.
• Control the Acidity: Taste the sauce after chilling. If it needs more tang, add a teaspoon more of lemon juice. If it is too tart, add a half teaspoon of mayonnaise.

What To Serve With Tartar Sauce?

This sophisticated sauce is the ultimate partner for simple fried or seared seafood serve it alongside classic Fish and Chips, crispy Fried Shrimp (prawns), or flaky Baked Salmon. It also makes a fantastic addition to fish burgers or a dipping sauce for homemade chips (french fries).

How To Store Leftovers Tartar Sauce?

• Refrigerate: Store the tartar sauce in an airtight container in the refrigerator. Due to the fresh ingredients and the mayonnaise base, it should be consumed within 3 to 5 days.
• Freeze: Do not freeze this sauce. Mayonnaise will separate and become grainy and oily when thawed, ruining the creamy texture.

Tartar sauce is a cold condiment and should never be heated.

• The Problem: Tartar sauce is a mayonnaise-based emulsion. If you heat it, the emulsion will break, causing the ingredients to separate into an oily, curdled, and unpleasant liquid.
• The Rule: This sauce must be served chilled or cold, straight from the refrigerator.

FAQs

More Recipes:

• Gordon Ramsay Roast Pork Loin Recipe
• Gordon Ramsay Prawn Pasta Recipe 
• Gordon Ramsay’s Lobster Pasta Slowed Me Down in the Best

Tartar Sauce Nutrition Facts

Serving Size: 1 tablespoon

• Calories: 105 kcal
• Total Fat: 11g
• Saturated Fat: 1.5g
• Cholesterol: 10mg
• Sodium: 180mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0.5g
• Protein: 0g

Gordon Ramsay Tartar Sauce 

Recipe by Sophie LaneCourse: Sides, Dinner, LunchCuisine: American, British, FrenchDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

105

kcal

Gordon Ramsay Tartar Sauce is made with high-quality mayonnaise, sharp cornichons (gherkins), briny capers, finely chopped fresh shallots, fresh tarragon, and bright lemon juice. The result is a chunky, tangy, and incredibly fresh sauce that is a world apart from anything store-bought. It is the perfect condiment for classic fish and chips or a delicate pan-seared white fish.

Ingredients

• 1 cup high-quality mayonnaise (full fat is best)

• 1/4 cup cornichons (small gherkins), finely minced

• 2 tablespoons capers, drained and roughly chopped

• 1 small shallot, very finely minced

• 1 tablespoon fresh chives, finely chopped

• 1 tablespoon fresh tarragon or parsley, finely chopped

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh lemon juice

• Freshly ground black pepper, to taste

• Pinch of sea salt (optional)

Directions

• Prepare the aromatics: Use a very sharp knife to finely mince the cornichons, capers, shallot, and fresh herbs. The smaller the pieces, the better the flavors will meld.
• Combine ingredients: In a medium bowl, add the mayonnaise, minced shallots, cornichons, capers, chives, tarragon, Dijon mustard, and lemon juice.
• Mix and season: Stir everything together gently until well combined. Add a generous amount of freshly ground black pepper and a small pinch of salt if needed (the capers and cornichons are already salty).
• Chill to meld: Cover the bowl tightly and refrigerate for at least 30 minutes. This chilling time is crucial as it allows the sharp flavors of the shallot and herbs to mellow and infuse the creamy base.

Notes

• Use Fresh Herbs: Do not substitute fresh tarragon and chives with dried herbs. The sharp, vibrant, and aromatic flavor of fresh herbs is essential to elevating this recipe above a standard sauce.
  Mince the Shallot Finely: The shallot should be almost paste-like when chopped. This ensures you get its savory flavor without crunching into large, harsh pieces.
  Chill Time is Non-Negotiable: If you serve the sauce immediately, the raw shallots will be too sharp. Resting the sauce allows the acid from the lemon to soften the shallot and bind the flavors together.
  Control the Acidity: Taste the sauce after chilling. If it needs more tang, add a teaspoon more of lemon juice. If it is too tart, add a half teaspoon of mayonnaise.