Tartar sauce: Difference between revisions

Tartar sauce
	Tartar sauce is often served with fried seafood.
Alternative names	Tartare
Type	Sauce
Place of origin	Europe
Main ingredients	Mayonnaise, capers, gherkins, lemon juice and tarragon
	Cookbook: Tartar sauce; Media: Tartar sauce;

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Revision as of 04:16, 27 July 2017

Tartar sauce (in the UK, New Zealand and Australia, tartare sauce) is a mayonnaise or aioli-based sauce, typically of a rough consistency. It is often used as a condiment with seafood dishes.^[1]

Composition

Tartar sauce is based on either mayonnaise (egg white, mustard or vinegar, oil) or aioli (egg white, olive oil, garlic, lemon juice), 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 pickles or prepared green sweet relish, capers, 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 describes sauce tartare explicitly^[3] as a sauce remoulade,^[4] in which the characterising anchovy purée is to be substituted by some hot Dijon mustard.

History and etymology

The sauce and its name have been found in cookbooks since the 19th century. The name derives from the French sauce tartare, named after the Tatars (ancient spelling in French of the ethnic group: tartare) from the Eurasian Steppe, who once occupied parts of Russia.^[5]

References

^ ^a ^b 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.
^ 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.
^ Paul Bocuse, La cuisine du marché, 1976
^ 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
^ "tartar". Online Etymology Dictionary. Douglas Harper. 2001–2002. Retrieved 2 June 2012.

External links

[Stewart-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.

[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] 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

[5] "tartar". Online Etymology Dictionary. Douglas Harper. 2001–2002. Retrieved 2 June 2012.

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@@ Line 41: / Line 41: @@
 * [http://www.straightdope.com/mailbag/mtartar.html An explanation of the name's origin, from The Straight Dope]
 * [http://rinfom.com/kitchen/327-tartar Tartar sauce and steak]
-* [http://allrecipes.com/advice/ref/ency/terms/8847.asp A definition at Allrecipes.com]  {{Dead link |date=May 2017}}
+* [https://web.archive.org/web/20050404013623/http://allrecipes.com/advice/ref/ency/terms/8847.asp A definition at Allrecipes.com]
 {{Mayonnaise-based sauces}}

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List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Caruru Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Kaymak Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Kielecki Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa roja Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Tatbila Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Harif Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle

Revision as of 04:16, 27 July 2017

Composition

History and etymology

See also

References

External links