|Alternative names||Tartare sauce, tartare|
|Place of origin||France|
|Main ingredients||Mayonnaise, capers, gherkins (or other varieties of pickles), lemon juice and sometimes tarragon|
Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise or aioli-based sauce of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles.
Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil, garlic, lemon juice), with certain other ingredients added. In many places, cream of tartar is used. 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. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, 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, of whom 5.3 million live in Russia.
- 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. 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.
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