Jamie Oliver’s Tartar Sauce Recipe: Zesty Caper and Dill Emulsion

This classic tartar sauce brings together briny capers, fresh dill, and tangy pickles in a creamy mayonnaise base. It’s the perfect accompaniment to fish and chips or fried seafood.

Jamie Oliver’s approach simplifies the process while maintaining authentic flavor. The result is a zesty, well-balanced sauce that enhances without overpowering.

Ingredients for Tartar Sauce Recipe Jamie Oliver

Nine ingredients transform into a bright, tangy sauce ready in minutes.

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The mayonnaise base is critical here. Hellmann’s or Duke’s deliver the right creaminess and neutral flavor that lets the capers and dill shine. For capers, look for non-pasteurized in glass jars—they have better texture and brininess. Fresh dill is non-negotiable; the dried stuff won’t give you that vibrant, grassy pop. Most supermarkets stock dill year-round, but Whole Foods often has the freshest bunches.

No fresh dill? Fresh parsley or tarragon can substitute in a pinch, though the flavor profile shifts slightly. Out of capers? Chopped green olives add similar briny notes. For a tangier kick, increase the lemon juice or vinegar by half the amount. The pickles can be swapped for cornichons if you want a more pronounced sourness—just adjust the chop to match the capers’ size.

This sauce keeps beautifully. Store in an airtight container in the fridge for up to 1 week. The flavors actually deepen after a day, so make it ahead if you can. Not suitable for freezing—mayonnaise separates and textures suffer.

Step-by-Step Instructions for Tartar Sauce

Master this classic emulsion with precise technique and professional results every time.

Step 1: Prepare and Mince the Aromatics

Begin by finely mincing the 2 tbsp Shallot until it reaches a near-paste consistency. I use a sharp chef’s knife and the rock-chop method for even texture. This ensures the shallot integrates seamlessly into the sauce without overpowering any single bite.

Next, finely mince the 1 clove Garlic Cloves using the same technique. For the 0.5 cup Dill Pickles, drain them thoroughly in a fine-mesh sieve, pressing gently with a spoon to remove excess liquid, then finely chop until uniform in size. Moisture is the enemy of a stable emulsion, so this draining step is non-negotiable.

Step 2: Combine and Balance the Acidic Components

In a medium mixing bowl, combine the 1 tbsp Dijon Mustard, 1 tbsp Lemon Juice, and 1 tsp White Wine Vinegar. Whisk these together until fully emulsified—the mustard acts as a natural stabilizer for the final mixture.

At this stage, taste and adjust the acidity balance. The vinegar should provide a subtle backdrop, while the lemon juice adds brightness. If the mixture seems too sharp, remember the 1.5 cups Mayonnaise will mellow it out in the next step. Don’t overcorrect here; patience is key.

Step 3: Integrate the Base and Flavorful Additions

Add the 1.5 cups Mayonnaise to the bowl with the acid mixture. Using a silicone spatula, fold gently until just combined—overmixing can cause the mayonnaise to break. The texture should remain thick and creamy, with visible ribbons as you lift the spatula.

Now, fold in the minced shallot, garlic, chopped 0.5 cup Dill Pickles, drained 2 tbsp Capers, and 2 tbsp Fresh Dill. Distribute these evenly throughout the mayonnaise base. The capers and pickles should be visible flecks, not blended into obscurity. This step defines the sauce’s character.

Step 4: Rest and Marry the Flavors

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the flavors to meld and the shallot and garlic to mellow slightly, removing any harsh raw bite. I often let it sit for 1 hour when time permits—the difference is noticeable.

Before serving, give the sauce a final stir and check the consistency. If it’s too thick, you can loosen it with a teaspoon of cold water, but with proper technique using these exact quantities, this shouldn’t be necessary. The texture should coat the back of a spoon with a slight sheen, not runny or stiff.

Storing and Reheating Leftovers

🍳 Refrigerator Storage

To keep your tartar sauce recipe Jamie Oliver fresh, transfer it to an airtight container and store it in the fridge. It will stay at its best for 3-4 days. For optimal flavor, ensure the container is sealed tightly to prevent any fridge odors from seeping in.

❄️ Freezer Storage

If you’ve made a large batch, freezing is a great option. Portion the tartar sauce into freezer-safe containers or ice cube trays, leaving a little room for expansion. Properly wrapped, it can last for 2-3 months. For best results, use small portions to avoid thawing more than you need.

🔥 Reheating Methods

Tartar sauce is typically served cold, but if you prefer it slightly warmed, gently heat it in a saucepan over low heat (under 140°F) to preserve its creamy texture. Avoid microwaving, as it can cause separation. Stir frequently to maintain consistency.

✨ Quality Preservation

To keep your sauce smooth and flavorful, thaw frozen tartar sauce overnight in the fridge rather than at room temperature. If the sauce separates after thawing, whisk in a splash of cold water or lemon juice to restore its creamy emulsion. Store in a cool, dark place if not using immediately.