Tartar sauce

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 names	Tartare sauce, tartare
Type	Sauce
Place of origin	France
Main ingredients	Mayonnaise, gherkins (or other varieties of pickles), lemon juice and sometimes tarragon
Cookbook: Tartar sauce   Media: 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/or relish, capers 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.

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. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions.

See also

• List of common dips
• Remoulade
• Steak tartare
• Tarator
• Sauce gribiche

External links

• An explanation of the name's origin, from The Straight Dope
• A definition at Allrecipes.com