Tartar sauce
A condiment made from mayonnaise and other ingredients
Tartar Sauce[edit | edit source]
Tartar sauce is a creamy condiment primarily made from mayonnaise and finely chopped ingredients such as pickles, capers, and herbs. It is commonly served as an accompaniment to seafood dishes, enhancing the flavor of fried fish, crab cakes, and other seafood delicacies.
Ingredients[edit | edit source]
The base of tartar sauce is mayonnaise, which provides a rich and creamy texture. To this, various ingredients are added to create its distinctive taste:
- Pickles: Typically, dill pickles or gherkins are used, chopped finely to add a tangy flavor.
- Capers: These add a salty and slightly sour taste.
- Herbs: Common herbs include dill, parsley, and tarragon.
- Lemon juice: Adds a fresh, acidic note to balance the richness of the mayonnaise.
- Mustard: Sometimes included for a bit of spice and depth.
- Onions: Finely chopped onions or shallots can be added for additional flavor.
Preparation[edit | edit source]
Tartar sauce is simple to prepare. The ingredients are mixed together in a bowl until well combined. It is often recommended to let the sauce sit for a few hours in the refrigerator to allow the flavors to meld together.
Uses[edit | edit source]
Tartar sauce is most commonly associated with fish and chips, a classic dish in British cuisine. It is also used as a dip for fried seafood such as calamari, shrimp, and oysters. Beyond seafood, tartar sauce can be used as a spread for sandwiches or as a dressing for salads.
Variations[edit | edit source]
There are many variations of tartar sauce, with some recipes including additional ingredients such as:
- Chopped hard-boiled eggs
- Horseradish
- Worcestershire sauce
- Hot sauce
These variations can alter the flavor profile, making it spicier, tangier, or more complex.
History[edit | edit source]
The origins of tartar sauce are somewhat unclear, but it is believed to have been inspired by the Tartars, a group of people from Central Asia. The sauce became popular in France and eventually spread to other parts of the world, becoming a staple in many cuisines.
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