- Tartar sauce
Tartar sauce or tartare sauce is a thick white
sauce made frommayonnaise and finely choppedpickled cucumber ,caper s,onions (orchives ), and freshparsley . Chopped hard-boiled eggs,olives , andhorseradish are sometimes added, anddijon mustard is often used as an emulsifier. It is frequently used to season friedseafood dishes. It can also be made by mixing commercially producedrelish andmayonnaise .Vinegar can be added for a sharperflavor . The sauce is typically of a rough consistency.Other typical variants contain
Worcestershire sauce , red pepper sauce, lemon juice, or black pepper.The name derives from the
Tatars , a Turkic people who live primarily inRussia . The sauce was not, however, invented or ever even used by the Tatars but the FrenchFact|date=January 2008, who served it as a condiment forsteak tartare . Tartar sauce is very commonly spelled "tartare" in many European countries as well as Australia and New Zealand. This is based on the original French phrase "sauce tartare".External links
* [http://www.straightdope.com/mailbag/mtartar.html An explanation of the name's origin, from The Straight Dope]
* [http://www.deliaonline.com/cookeryschool/howto/how_0000000051.asp A recipe at Delia Smith's Deliaonline.com]
* [http://allrecipes.com/advice/ref/ency/terms/8847.asp A definition at Allrecipes.com]ee also
*
Remoulade
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