This Gordon Ramsay Tartar Sauce is the secret ingredient for perfect fish and chips! Smooth and creamy with just a hint of tanginess, it’s the ultimate seafood companion.
Tartar sauce at its most basic is a mixture of mayonnaise, lemon juice, and gherkins. Some recipes also include ingredients such as capers, dill, or creme fraiche.
Although fish and chips is a famously British dish, tartar sauce comes from the French condiment “sauce tartare”. The name “tartar” comes from the Tartar family who settled to the east of France in Ukraine and Russia.
The exact origins of sauce tartare are unknown, but it’s believed to be inspired by the Turkish “tarator sauce”. This creamy sauce is made with tahini instead of mayonnaise and is typically served with fried food.
Give your next seafood dinner the restaurant treatment with this easy but impressive tartar sauce.
Tips And Trick For Making The Best Gordon Ramsay’s Tartar Sauce
- Change the proportions of this recipe to suit your tastes. I prefer a touch more lemon juice for a punchier flavor! Substitute gherkins for dill pickles if you can’t find them in grocery stores. The biggest difference is that gherkins are smaller and crunchier than cucumber pickles.
- Swap out gherkins altogether and use sweet pickle relish instead if you like! This will make the tartar sauce sweeter, and thinner due to the added moisture.
- Opt for regular mayonnaise, not low-fat versions. Regular mayonnaise provides richness, whereas low-fat versions tend to taste sweeter due to more added sugar.
- Get a smoother consistency by using onion powder instead of minced shallots. Some people prefer the crunchy texture of shallots while others don’t, so it’s up to you!
- Include a teaspoon or more of hot sauce if you like a hint of spiciness with your seafood. Sometimes I like to add a dash of chili flakes or cayenne pepper.
- Use sour cream instead of creme fraiche if you’re short on time. Sour cream is tangier than creme fraiche, so you’ll have to add less lemon juice to the recipe to compensate.
How To Make Gordon Ramsay Tartar Sauce
- Prep Time5 min
- Cook Time0 min
- Total Time5 min
- Servings1 1/2 cups
- Yield1 1/2 cups
- Chop Gherkins and Shallot
Finely chop the gherkins into small cubes, like you would for relish.
Peel the shallot and mince it into fine pieces.
- Combine Ingredients
Add the chopped gherkins, creme fraiche, mayonnaise, shallots, and lemon juice to a small bowl.
- Whisk Everything Together
Whisk the ingredients together until well blended and smooth.
Serve tartar sauce with fish and chips, seared lobster, clam filets, or any other seafood!
What To Serve With Gordon Ramsay Tartar Sauce
Fish And Chips
No fish and chips dinner is complete without a side of tartar sauce! This classic combination works well for so many different reasons.
Fish and chips is generally a very oily dish, since it’s battered and then deep fried. The sharp tanginess of tartar sauce helps to cut through that greasiness.
The fishy smell of fish and chips is neutralized by the acidity in tartar sauce. This helps make the dish more palatable and easy to consume.
This creamy sauce also gives the dish moisture. For this reason, it makes an excellent spread for fried fish sandwiches too!
Salmon is typically served with a simple wedge of lemon for a boost of flavor. This creamy sauce gives salmon more flavor, without overpowering the delicate fish.
Salmon is a very fatty and oily fish, so the freshness and acidity of tartar sauce help cut through the fat. This fish also has a slightly sweet taste, which matches well with the creaminess of the mayonnaise.
Fried Chicken Fingers
Forget about typical chicken dipping sauces like sweet and sour or barbecue and try tartar sauce as a dipping sauce instead! Similar to fish and chips, tartar sauce helps balance the fattiness of the deep-fried batter.
Creamy sauces like ranch are actually pretty common to eat with fried chicken, so tartar sauce isn’t much different. The lemony tartar sauce even has a similar tangy flavor to the buttermilk in ranch dip.
It’s not as common to serve tartar sauce with roast beef, but they do make a delicious pairing!
Rich meats like roast beef pair well with sharp, tangy sauces that cut through the fat. That’s why roast beef is so often served with red wine or mustard horseradish sauce.
In Germany, it’s tradition to serve roast beef with what’s called “Hamburg Remoulade”. The recipe is very similar to tartar sauce and includes mayonnaise, fresh dill, parsley, onion, and capers.
You can treat this tartar sauce like you would any mayonnaise or creamy dressing. Store it in the refrigerator in an airtight, leak-proof container.
It will stay fresh in the refrigerator for about 3 to 7 days.
Unfortunately, this is one of those sauces that doesn’t freeze well. Dairy foods tend to separate when frozen due to the oils, which negatively affects the texture.
It’s best to prepare this tartar sauce fresh on the day you plan to eat it. Small batches will ensure that your sauce always tastes fresh, and there won’t be any leftovers.
The rich flavor of homemade tartar sauce comes from ingredients like mayonnaise and creme fraiche. Mayonnaise is made from egg yolks and oil (vegetable or olive oil), which are high in fat and calories.
Creme fraiche is made from a combination of buttermilk and heavy cream. Like mayonnaise, both of these ingredients are high calorie and high fat.
Fat should only make up 30% of your daily calories. Consuming more than this amount on a regular basis puts you at risk of developing high cholesterol.
Tartar sauce is usually paired with other rich and high-fat foods such as fish and chips. Together, these foods contain a lot of calories from fat, so it’s essential to consume them in moderation.
If you’re serving tartar sauce as a condiment for meat or fried foods, limit the serving to one teaspoon. You can also eat less fatty food throughout the day to balance out the number of calories from fat. – Kirsten Mae Magbanua, RND
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- 82.1g Fat
- 6.4g Carbs