 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 |
Tartar sauce (French: sauce tartare; spelled tartare sauce in the UK, Ireland, New Zealand, Australia, Fiji, South Africa) is a condiment made of mayonnaise, chopped pickles and relish, caper, 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 with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari.
Composition
Tartar sauce is based on either mayonnaise or aioli, 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. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions.
See also
External links
- An explanation of the name's origin, from The Straight Dope
- A definition at Allrecipes.com
| Sauces |
|
 |
|---|---|---|
| Dips | ||
| Pickles and preserves |
||
| Spreads and pastes | ||
| Oils and liquids | ||
| Spices and powders | ||
| Salads | ||
| Dressings | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
| List articles | ||
| Accoutrements | ||