Tartar sauce

Tartar sauce (French: sauce tartare; spelled tartare sauce in the UK, Ireland, New Zealand, Australia, Fiji, South Africa) is a condiment made of mayonnaise, chopped pickles and relish, caper, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. It is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari.[1]

For the powdery cooking ingredient, see cream of tartar. For the cat named so, see Grumpy Cat. For the Turkic ethnic groups, see Tatars.
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

Composition

Tartar sauce is based on either mayonnaise or aioli, 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]

History

Tartar sauce is named for steak tartare, with which it was commonly served in 19th century France.[3] Recipes for tartar sauce have been found in English-language cookbooks dating to the mid-19th century,[4] including a recipe in Modern Cookery for Private Families in 1860.[5]

See also
Wikibooks has a book on the topic of: Cookbook:Tartar Sauce

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. Vol. 1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4. Retrieved 2 June 2012.
  3. Stevens, Patricia Bunning (1998). Rare Bits: Unusual Origins of Popular Recipes. Ohio University Press. p. 156. ISBN 978-0-8214-1233-6.
  4. "The Food Timeline history notes--sauce". www.foodtimeline.org. Retrieved 2023-05-27.
  5. Acton, Eliza; University of Leeds. Library (1860). Modern cookery, for private families : reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained. University of Leeds Library. London : Longman, Brown, Green, Longmans, and Roberts. pp. 143–144.
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