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- For the popular sauce, please see tartar sauce
Tartare sauce is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions , and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added, and dijon mustard is often used as an emulsifier. It is frequently used to season fried seafood...
.
Tartare is a preparation of finely chopped raw
meatMeat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs...
or
fishA fish is any aquatic vertebrate animal that is typically ectothermic , covered with scales, and equipped with two sets of paired fins and several unpaired fins...
optionally with seasonings and sauces.
Examples are
- Steak tartare
Steak tartare is a meat dish made from finely chopped or ground raw 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...
,
- Venison
Venison is the culinary name for meat from the family Cervidae. Deer meat, whether hunted or farmed, is termed venison.-Etymology:The word derives from the Latin vēnor...
tartare,
- Salmon
Salmon is the common name for several species of fish of the family Salmonidae. Several other fish in the family are called trout; the difference is often attributed to the migratory life of the salmon as compared to the residential behaviour of trout, a distinction that holds true for the Salmo...
tartare,
- Tuna
Tuna are ocean-dwelling carnivorous fish in the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers—they have been clocked at —and include several warm-blooded species...
tartare.
Typically, a tartare is served as a spread for
toastToast is sliced bread which has been browned by exposure to dry heat . This browning reaction is a form of the Maillard reaction. Toasting warms the bread, making it more pleasant to eat for some, and makes it crisp such that it holds toppings more securely. Toasting is also a common method of...
.
Discussion
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-
- For the popular sauce, please see tartar sauce
Tartare sauce is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions , and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added, and dijon mustard is often used as an emulsifier. It is frequently used to season fried seafood...
.
Tartare is a preparation of finely chopped raw
meatMeat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs...
or
fishA fish is any aquatic vertebrate animal that is typically ectothermic , covered with scales, and equipped with two sets of paired fins and several unpaired fins...
optionally with seasonings and sauces.
Examples are
- Steak tartare
Steak tartare is a meat dish made from finely chopped or ground raw 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...
,
- Venison
Venison is the culinary name for meat from the family Cervidae. Deer meat, whether hunted or farmed, is termed venison.-Etymology:The word derives from the Latin vēnor...
tartare,
- Salmon
Salmon is the common name for several species of fish of the family Salmonidae. Several other fish in the family are called trout; the difference is often attributed to the migratory life of the salmon as compared to the residential behaviour of trout, a distinction that holds true for the Salmo...
tartare,
- Tuna
Tuna are ocean-dwelling carnivorous fish in the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers—they have been clocked at —and include several warm-blooded species...
tartare.
Typically, a tartare is served as a spread for
toastToast is sliced bread which has been browned by exposure to dry heat . This browning reaction is a form of the Maillard reaction. Toasting warms the bread, making it more pleasant to eat for some, and makes it crisp such that it holds toppings more securely. Toasting is also a common method of...
. The name is popularly derived from the
TatarsTatars , sometimes spelled Tartars, are a Turkic ethnic group mainly inhabiting Russia, Uzbekistan, Kazakhstan, Ukraine, Kyrgyzstan, Tajikistan, Azerbaijan, Turkmenistan and Afghanistan. They numbered 10 million in the late 20th Century, which includes all subgroups of Tatar people, such as...
.
The dish is very popular in Poland.
See also
- Carpaccio
Carpaccio is a dish of raw meat or fish generally thinly sliced or pounded thin and served as an appetizer.- History :...
- Ceviche
Ceviche is a citrus-marinated seafood dish, popular mainly in Latin American countries. Both finfish and shellfish are used; finfish is typically used raw while shellfish is typically cooked.-Origin:...
- Crudo
In Italian cuisine, Crudo is a raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar.-External links:*...
- Gored gored
Gored gored is a raw beef dish eaten in Eritrea and Ethiopia. Whereas kitfo is ground beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. Like kitfo, it is widely popular and considered a national dish.- See also :...
- Kibbeh nayyeh
- Kitfo
Kitfo is a traditional dish found in Ethiopian cuisine. It consists of minced raw beef, heated and marinated in mitmita, a spicy chili powder based spice blend, and niter kibbeh . Kitfo cooked lightly rare is known as kitfo leb leb...
- Mett
Mett is a preparation of minced pork that is popular in Germany.-Description:The name is derived from Low german mett for "chopped pork meat without bacon", or Old Saxon meti for "food". It also known as Hackepeter...
- Poke
- Spotted Dick
Spotted dick is a steamed suet pudding containing dried fruit commonly served with custard, and a standard part of English cuisine...
- Sashimi
Sashimi is a Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces about 2.5cm wide by 4cm long by 0.5cm thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce , depending on the fish, and...
- Yukhoe
Yukhoe refers to a variety of hoe, raw dishes in Korean cuisine which are usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak....
External links