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Tartar sauce
 
 
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Tartare sauce (or Tartar sauce - US alternate spelling) is a thick white sauce
Sauce

In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish....
 made from mayonnaise and finely chopped pickled cucumber
Pickled cucumber

A pickled cucumber, most often simply called a pickle in the United States and Canada, is a cucumber that has been Pickling in a brine, vinegar, or other solutions and left to ferment for a period of time....
, caper
Caper

The caper is a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant....
s, onions (or chives
Chives

Chives are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. They are referred to only in the plural, because they grow in clumps rather than as individual plants....
), and fresh parsley
Parsley

Parsley is a bright green, biennial plant herb, also used as spice. It is very common in Middle Eastern cuisine, European cuisine, and American cuisine cooking....
. Chopped hard-boiled eggs, olives, and horseradish
Horseradish

Horseradish is a perennial plant of the Brassicaceae family, which also includes Mustard plant, wasabi, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today....
 are sometimes added, and dijon
Dijon

Dijon is a communes of France in eastern France, the capital of the C?te-d'Or Departments of France and of the Bourgogne Regions of France. Dijon is the historical capital of the provinces of France of Burgundy ....
 mustard is often used as an emulsifier
Emulsion

An emulsion is a mixture of two immiscible liquids. One liquid is dispersion in the other . Many emulsions are oil/water emulsions, with dietary fats being one common type of oil encountered in everyday life....
.






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Chicken With Tartar Sauce
Tartare sauce (or Tartar sauce - US alternate spelling) is a thick white sauce
Sauce

In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish....
 made from mayonnaise and finely chopped pickled cucumber
Pickled cucumber

A pickled cucumber, most often simply called a pickle in the United States and Canada, is a cucumber that has been Pickling in a brine, vinegar, or other solutions and left to ferment for a period of time....
, caper
Caper

The caper is a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant....
s, onions (or chives
Chives

Chives are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. They are referred to only in the plural, because they grow in clumps rather than as individual plants....
), and fresh parsley
Parsley

Parsley is a bright green, biennial plant herb, also used as spice. It is very common in Middle Eastern cuisine, European cuisine, and American cuisine cooking....
. Chopped hard-boiled eggs, olives, and horseradish
Horseradish

Horseradish is a perennial plant of the Brassicaceae family, which also includes Mustard plant, wasabi, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today....
 are sometimes added, and dijon
Dijon

Dijon is a communes of France in eastern France, the capital of the C?te-d'Or Departments of France and of the Bourgogne Regions of France. Dijon is the historical capital of the provinces of France of Burgundy ....
 mustard is often used as an emulsifier
Emulsion

An emulsion is a mixture of two immiscible liquids. One liquid is dispersion in the other . Many emulsions are oil/water emulsions, with dietary fats being one common type of oil encountered in everyday life....
. It is frequently used to season fried seafood
Seafood

Seafood is any aquatic animal that is served as food and eaten by humans. Seafoods include fish and shellfish .The harvesting of seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming....
 dishes. It can also be made by mixing commercially produced relish
Relish

A relish is a cooking pickling, chopped vegetable or fruit food item which is typically used as a condiment. The item generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces....
 and mayonnaise. Vinegar
Vinegar

Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid . It also may come in a diluted form....
 can be added for a sharper flavor
Flavor

Flavor or flavour is the sensory impression of a food or other chemical substance, and is determined mainly by the chemical senses of taste and olfaction....
. The sauce is typically of a rough consistency.

Other typical variants contain Worcestershire sauce
Worcestershire sauce

Worcestershire sauce is a fermentation liquid condiment first made at 68 Broad Street, Worcester by two dispensing chemists, John Wheeley Lea and William Henry Perrins....
, red pepper sauce, lemon juice, or black pepper.

The sauce was invented by the French, who served it as a condiment for steak tartare
Steak tartare

Steak tartare is a meat dish made from finely chopped or ground raw food beef or horse meat. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits and spicing it to taste, and then chilling it....
. As such, the name derives from tartare, which derives its name from the Tatars
Tatars

Tatars , sometimes spelled Tartars, refers to a Turkic people ethnic group mainly inhabiting Russia, Uzbekistan, Kazakhstan, Ukraine, Kyrgyzstan, Bulgaria, Romania, Lithuania, and Poland....
, a Turkic people who live primarily in Russia. While commonly spelled "tartar" in North America, it is spelled "tartare" in France, most European countries, as well as Australia, New Zealand and other Commonwealth countries. This is based on the original French phrase sauce tartare - the alternate spelling 'Tartar' is used almost exclusively in North America.

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See also

  • Remoulade
    Remoulade

    Remoulade or r?moulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English language-speaking cultures, remoulade is often Aioli- or mayonnaise-based....