Sauces & Condiments
Gordon Ramsay's tartar sauce recipe delivers that signature bold dill and lemon zing that elevates every bite of fish and chips. This isn't your basic mayo-and-pickle mix—it's a carefully balanced blend of fresh dill, tangy lemon, and crisp capers that cuts through rich fried fish like a knife.
I've perfected this version after years of testing, ensuring the sauce stays creamy yet bright, never overpowering the dish it accompanies.
The secret lies in the ratios: equal parts mayo and sour cream for richness, with finely chopped cornichons and pickles for that signature crunch and tang. Fresh dill and lemon juice provide the zesty brightness, while capers add a briny depth that makes this sauce unforgettable.
It takes just 10 minutes to prepare, but the flavor develops even more as it sits—perfect for making ahead when hosting guests.
What you'll end up with is a velvety, herbaceous sauce that's creamy yet vibrant, with pockets of crunch from the pickles and capers.
The lemon brightens every spoonful, while the dill adds an aromatic freshness that pairs beautifully with beer-battered fish, shrimp cocktails, or even as a dip for veggie sticks. This isn't just a sauce—it's the star of the plate.
For those avoiding dairy, a simple swap of vegan mayo and coconut yogurt keeps the texture and flavor intact. The key is never to rush the chopping—finely minced pickles and capers ensure a smooth, elegant sauce without any gritty surprises. Let's get started on this restaurant-quality condiment.
Ingredients for gordon ramsay tartar sauce
Nine simple ingredients transform into Ramsay's signature tangy, herby tartar sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | ½ cup | Dairy or vegan preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, stems removed |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, no pulp |
| Capers 🍅 | 2 tbsp | Finely chopped, brined |
| Cornichons 🥒 | 2 whole | Finely chopped, skin removed |
| Pickle Relish 🥒 | 1 tbsp | Finely chopped, no chunks |
| Dijon Mustard 🌶️ | 1 tsp | Mild for balance |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
Fresh dill is non-negotiable here—grab a big bunch from the grocery store's produce section, not the sad plastic containers. The bright green leaves should be crisp, not wilted. For capers, Trader Joe's has the best quality in jars, but any brand works if they're packed in brine. The mayo and sour cream? Duke's or Hellmann's for mayo, and full-fat sour cream (like Breyers) for that perfect tang. Skip the pre-shredded cornichons—they're usually too dry. Buy a jar of whole ones and chop them yourself for that perfect crunch.
No fresh dill? Dried dill at half the amount works in a pinch, but it won't be the same. Out of cornichons? Finely chopped dill pickles add a similar tang. For a dairy-free version, swap mayo and sour cream for vegan mayo and coconut yogurt. The Dijon mustard is key—it balances the richness, so don't skip it. If you've got lemon zest, add a pinch for extra brightness. The capers and cornichons need to be finely chopped—use a knife, not a food processor, to keep it smooth.
This sauce keeps like a dream—5 days in the fridge sealed tight, or 3 months frozen in an airtight container. I like to make a double batch because it's perfect for game day or fish nights. If it separates, just give it a quick whisk before serving. The flavors actually get better after sitting for an hour, so make it ahead if you can. Store any leftovers in a small jar with the lid on tight to keep that fresh crunch.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just mayo, sour cream, dill, lemon, and capers. That’s it. No fancy gadgets, no last-minute grocery runs. The capers add this little briny punch that makes it taste like a restaurant dish, not something you slapped together.
- Bright & Tangy Kick: Honestly, the lemon juice and fresh dill transform this into something way more exciting than basic tartar sauce. The capers give it that salty crunch, and the sour cream keeps it creamy without being heavy. It’s the kind of flavor that makes you reach for seconds even when you’re full.
- Game for Any Plate: This sauce isn’t just for fish and chips. Spread it on burgers, dollop it on sandwiches, or use it as a dip for veggies. I’ve even used it as a dressing for salads—works every time. It’s my go-to for when I need something quick but still feels special.
- Lasts All Week: Between us, I make a big batch and keep it in the fridge for days. The flavors actually get better as it sits—more balanced, less sharp. Plus, it’s cheap to make; you’re not buying fancy ingredients, just pantry staples. That’s my kind of efficient.
Step-by-step instructions for gordon Ramsay tartar sauce
This bright, tangy tartar sauce comes together in minutes with just a few simple steps.
Combine the Base Ingredients
In a medium bowl, add the 0.5 cup mayonnaise and 0.5 cup sour cream. Use a silicone spatula to gently fold them together until fully combined and smooth. This creamy base is the foundation of your sauce, so take your time to make sure there are no streaks. I like to use a spatula instead of a whisk to keep the texture light and airy.
Next, stir in the 1 tsp Dijon mustard and 0.5 tsp sea salt. The mustard adds a subtle depth of flavor, while the salt enhances everything else. Taste the mixture at this point—it should be smooth, slightly tangy, and well-seasoned. If you're using full-fat sour cream, you'll notice it gives the sauce a luxurious richness that pairs perfectly with the other ingredients.
Add the Acidic and Briny Elements
Pour in the 2 tbsp lemon juice and mix thoroughly. The lemon juice brightens the sauce and cuts through the richness of the mayonnaise and sour cream. You'll see the mixture lighten in color slightly as it incorporates. This is where the sauce starts to come alive—don't rush this step, as the lemon needs to fully distribute.
Now, add the 2 tbsp finely chopped capers and 2 whole cornichons, also finely chopped. These add a briny, salty punch that balances the creaminess. Stir well to ensure the capers and cornichons are evenly distributed throughout the sauce. If you're using brined capers, give them a quick rinse and pat dry before chopping to remove any excess saltiness that could overpower the sauce.
Incorporate the Fresh Herbs and Finishing Touches
Add the 0.25 cup finely chopped fresh dill and the 1 tbsp finely chopped pickle relish. The dill brings a fresh, herbal note that's essential to this sauce, while the pickle relish adds a touch of sweetness and tang. Mix everything together until the dill is evenly distributed—you should see little green flecks throughout the sauce.
The final touch is the 0.25 tsp freshly ground black pepper. Give the sauce one last taste and adjust the seasoning if needed. It should be bright, tangy, and perfectly balanced. If it needs a little more acidity, add a splash more lemon juice. If it needs more salt, add a pinch more sea salt. The goal is a sauce that's bold but not overpowering.
Chill and Serve
Transfer the tartar sauce to an airtight container and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld together, making the sauce even more cohesive and delicious. This step is especially important if you're serving it with seafood, as the cold sauce will help keep the fish or shrimp chilled.
When ready to serve, give the sauce a quick stir to redistribute any ingredients that may have settled. This sauce is perfect for fish and chips, shrimp cocktails, or even as a dip for veggies. It keeps well in the fridge for up to 5 days, so you can make it ahead of time and enjoy it all week long. The flavors only get better with time, so don't hesitate to whip up a batch in advance for your next meal.
Pro Tips For Making Gordon Ramsay Tartar Sauce
- MIX IN STAGES: Don’t dump everything in at once—start with mayo and sour cream, then fold in lemon juice and capers. Adding the dill last keeps its bright flavor from wilting into oblivion before you even taste it.
- CHOP DILL FINE: Tiny dill pieces distribute better and won’t turn your sauce into a herby confetti show. Pulse it twice in the food processor or chop it with a knife—just don’t go full "garden garnish."
- TASTE BEFORE CAPERS: Lemon and dill can overpower if you don’t balance them first. Mix the mayo, sour cream, and lemon, then adjust salt and acid before adding capers—trust me, you’ll regret it if you don’t.
- USE BRINE SOAKED CAPERS: Rinse capers in cold water to cut the saltiness, then pat dry. Skipping this step makes your sauce taste like a pickled fish bomb instead of a bright, tangy finish. (Yes, it’s a pain, but worth it.)
Dietary considerations for gordon ramsay tartar sauce
Dairy-Free Adaptation
For a dairy-free version, swap the mayonnaise and sour cream for vegan mayo (like Hellmann's Vegan) and coconut yogurt (unsweetened). I use So Delicious coconut yogurt because it has a creamy texture that mimics sour cream.
The key is to keep the ratios identical—½ cup vegan mayo and ½ cup coconut yogurt—to maintain the sauce's balance. The flavor stays bright and tangy, just without the dairy. 🌱
Gluten-Free Considerations
This recipe is naturally gluten-free, but always double-check your ingredients. Some Dijon mustard brands contain gluten as a thickener, so opt for a certified gluten-free version like Annie's Organic Dijon.
The capers and cornichons are typically gluten-free, but if you're highly sensitive, rinse them well to remove any potential cross-contamination from processing. The fresh dill, lemon, and pickles are all safe bets. 🌾
Low-Fat Version
To reduce fat without sacrificing flavor, replace the mayonnaise with Greek yogurt (non-fat or low-fat) and use light sour cream. I like Fage 2% Greek yogurt for its tangy kick and smooth texture.
Cut the sour cream to ¼ cup and add 1 tbsp lemon juice to compensate for the reduced richness. The sauce will still be creamy but lighter. 🥛
Allergy-Friendly Swaps
For a nut-free version, ensure your mayo is made without nut oils (check labels). If you're avoiding mustard, replace the Dijon with 1 tsp honey or 1 tsp white vinegar for acidity.
For egg-free needs, most store-bought mayos are egg-free, but always verify. The fresh dill and lemon remain safe for all allergies. 💡
Vegan-Friendly Boost
To elevate the vegan version, add 1 tsp apple cider vinegar for extra tang and ½ tsp garlic powder for depth. I also like a pinch of smoked paprika to mimic the richness of traditional tartar sauce.
The coconut yogurt adds a subtle sweetness that pairs beautifully with the briny capers and pickles. Store in an airtight container to keep it fresh. 🌿
Nutrition facts
Frequently asked questions
Why does Gordon Ramsay's tartar sauce use both mayo and sour cream?
The combination creates the perfect balance of creaminess and tang. The mayo provides a rich, velvety texture while the sour cream adds a subtle acidity that brightens the sauce. Together, they prevent the sauce from being too heavy, keeping it light and elegant—ideal for pairing with delicate seafood dishes.
Can I make tartar sauce without fresh dill?
You can substitute with ½ tsp dried dill, but the flavor won't be as vibrant. For the best results, always use fresh dill—it's the secret to that signature herby zing. If you're in a pinch, finely chopped parsley works, though it lacks the anise-like depth of dill.
How do I fix tartar sauce that's too thick or too thin?
If it's too thick, stir in 1 tsp lemon juice or 1 tsp water to loosen it. For a thinner sauce, add 1 tsp extra sour cream or mayo to restore creaminess. Always adjust gradually—you can't fix it later if you overdo it!
What's the best way to store leftover tartar sauce?
Transfer it to an airtight container and refrigerate for up to 5 days. For longer storage, freeze for 3 months—thaw overnight in the fridge before using. Pro tip: Press plastic wrap directly on the sauce's surface to prevent a skin from forming.
Can I use this sauce for dishes other than fish and chips?
It's perfect for shrimp cocktails, veggie platters, or even as a dip for fries. The bright flavors also complement grilled chicken or roasted potatoes. Just remember—this isn't a heavy sauce, so pair it with dishes that need its zesty contrast.