Tartare sauce

Tartare sauce (also spelled tartar sauce) is a condiment typically served with seafood dishes. It is believed to have originated in France, but is now popular worldwide.

History

The name "tartare" is derived from the Tatar people, a Turkic-speaking ethnic group primarily residing in Russia. However, the sauce itself does not have any known connections to the Tatars. The first known recipe for tartare sauce dates back to a 19th-century French cookbook, where it was described as a sauce for beefsteak.

Ingredients

The primary ingredients in tartare sauce are mayonnaise, capers, gherkins, and lemon juice. Some variations may also include parsley, dill, and shallots. The ingredients are finely chopped and mixed into the mayonnaise to create a chunky sauce. The capers and gherkins give the sauce its characteristic tangy flavor, while the lemon juice adds a hint of acidity.

Uses

Tartare sauce is most commonly served with fried seafood dishes, such as fish and chips or fried shrimp. It can also be used as a condiment for grilled fish, crab cakes, and other seafood dishes. In addition to seafood, tartare sauce can be served with roast beef or used as a dip for vegetables.

Variations

There are many regional variations of tartare sauce. In the United States, the sauce often includes pickle relish in place of capers and gherkins. In Belgium and the Netherlands, tartare sauce is often served with raw herring. In Japan, a version of tartare sauce made with soy sauce and wasabi is popular.

See also

• List of sauces
• Remoulade
• Cocktail sauce

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