|Alternative names||Tartare sauce, tartare|
|Place of origin||France|
|Main ingredients||Mayonnaise, gherkins (or other varieties of pickles), lemon juice and sometimes tarragon|
Tartar sauce (French: sauce tartare; spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition other varieties of herbs, lemon juice, or olives.
It is most often served as a condiment with seafood dishes such as fish and chips, clam strips, fried oysters, fish sandwiches, and fish fingers, among many other dishes including French fries or schnitzels.
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. Paul Bocuse described sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be replaced by some hot Dijon mustard.
- 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