Tartar sauce

Tartar sauce (French: sauce tartare; also spelled Tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition other varieties of herbs, lemon juice, or olives.

For the powdery cooking ingredient, see cream of tartar. For the cat named Tardar Sauce, see Grumpy Cat. For the fruit acid, see tartaric acid.
Tartar sauce
Tartar sauce is often served with various fried seafood dishes.
Alternative namesTartare sauce, tartare
TypeSauce
Place of originFrance
Main ingredientsMayonnaise, gherkins (or other varieties of pickles), lemon juice and sometimes tarragon

It is most often used as a condiment with seafood dishes such as fish and chips, clam strips, fried oysters, fish sandwiches, and fish fingers, among many other dishes including French fries or schnitzels.[1]

Etymology

The word Tartar is a Turkic word that is the name of Tatar people.

Composition

Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, bitartrate, oil) or aioli (olive oil, garlic), with certain other ingredients added. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped dill pickles, onions (or chives), and fresh parsley.[1] Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions.[2] Paul Bocuse described sauce tartare explicitly[3] as a sauce remoulade,[4] in which the characterising anchovy purée is to be replaced by some hot Dijon mustard.

See also

References
  1. Isabella Graham Duffield Stewart; Mary B. Duffield (1878). The Home messenger book of tested receipts. Detroit: E. B. Smith & Co. p. 31. Retrieved 2 June 2012. sauce tartare.
  2. Louisette Bertholle; Julia Child; Simone Beck (2001). Mastering the Art of French Cooking. 1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4. Retrieved 2 June 2012.
  3. Paul Bocuse, La cuisine du marché, 1976
  4. Bocuse describes the Remoulade just previous Sauce Tartare as a standard mayonnaise (egg yolks, vinegar, oil) with additional chopped capers, gherkins and herbs and some anchovy purée
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