Tartar sauce is often served with fried seafood.
Tartar sauce (tartare in the UK and Australia) is a creamy white mayonnaise-based sauce, typically of a rough consistency. It is often used as a condiment with seafood dishes.
It is based on mayonnaise (egg yolk, vinegar or lemon juice, and oil) with some extra ingredients. In the UK recipes typically add to the base: capers, gherkins, lemon juice, and tarragon. American recipes may include chopped pickles, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard.
History and etymology 
The sauce has been found in cookbooks since the 19th century. The name derives from the French sauce tartare, named after the Tatars from the Eurasian Steppe, who once occupied Ukraine and parts of Russia. Beyond this, the etymology is unclear. In Europe, the sauce was used as condiment to steak tartare.
See also 
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