Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise or aioli-based sauce of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles.
It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish sticks, among many other dishes.
Video Tartar sauce
Composition
Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil, garlic, lemon juice), with certain other ingredients added. In many places, cream of tartar is used. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped pickles or prepared green sweet relish, capers, 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 describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard.
Maps Tartar sauce
History and etymology
The sauce and its name have been found in cookbooks since the 19th century. The name derives from the French sauce tartare, named after the Tatars (ancient spelling in French of the ethnic group: tartare) from the Eurasian Steppe, of whom 5.3 million live in Russia.
See also
- Remoulade
- Tarator
- Steak tartare
- List of common dips
References
External links
- An explanation of the name's origin, from The Straight Dope
- Tartar sauce and steak
- A definition at Allrecipes.com
Source of article : Wikipedia
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