Tartar sauce

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, 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 of 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 (fishsticks), among many other dishes including French fries or schnitzels.^[1]

Etymology[]

The word Tartar could possibly be a Turkic word referring to the Tatar people.^{[citation needed]}. Tartar sauce was named due to its association with the raw meat dish called Steak Tartare. The 1921 edition of Escoffier's Le Guide Culinaire defines "Steack à la tartare" as steack à l'Americaine made without egg yolk, served with tartar sauce on the side.^{[citation needed]}

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.^[1] Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions.^[2] Paul Bocuse described sauce tartare explicitly^[3] as a sauce remoulade,^[4] in which the characterising anchovy purée is to be replaced by some hot Dijon mustard.^{[citation needed]}

References[]

^ Jump up to: ^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. sauce tartare.
^ 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

External links[]

An explanation of the name's origin, from The Straight Dope
Tartar sauce and steak
A definition at Allrecipes.com

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[Stewart-1] Jump up to: ^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. sauce tartare.

[2] 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.

[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

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Tartar sauce

Contents

Etymology[]

Composition[]

See also[]

References[]

External links[]

show v t Mayonnaise family sauces
Aioli Baconnaise Béarnaise sauce Choron sauce Fritessaus Hollandaise sauce Louis dressing Mayonnaise Remoulade Salad cream Salad dressing spread Tartar sauce
List of mayonnaises