Tartare sauce (in Australia, NZ,and the UK – tartar elsewhere) is a creamy white mayonnaise-based sauce, typically of a rough consistency. It is often used as a condiment with Seafood Dishes
Composition of Tartare Sauce
It is based on mayonnaise (egg yolk, mustard sauce and oil) with some extra ingredients. In the UK recipes typically add to the base capers, gherkins, lemon juice, and tarragon. American 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.
History of Tartare Sauce
The sauce has been found in cookbooks since the 19th century. The name derives from the French sauce tartare, named after the Tatars from the Eurasian Steppe, who once occupied Ukraine and parts of Russia. Beyond this, the etymology is unclear. In Europe, the sauce was used as condiment to Steak Tartare.
Classic Tartare Sauce
- ½ cup mayonnaise
- 1 teaspoon wholegrain mustard
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons small diced gherkins
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 1 pinch salt, or to taste
- 1 pinch freshly ground black pepper, or to taste
- Put all of the ingredients in a food processor and blend well.
Cooks Notes & Variations
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