Editing Tartar sauce

{{Short description|Mayonnaise-based cold sauce}}
{{About||the powder|cream of tartar|the similarly-named cat|Tardar Sauce}}
{{Expand Polish|Sos tatarski}}
{{Infobox prepared food
| name             = Tartar sauce
| image            = Tartar Sauce.jpg
| caption          = Tartar sauce is often served with fried seafood dishes.
| alternate_name   = Tartare sauce, tartare
| country          = France 
| region           = 
| creator          = 
| course           = 
| type             = [[Sauce]]
| served           = 
| main_ingredient  = [[Mayonnaise]], [[gherkin]]s (or other varieties of [[pickled cucumber|pickles]]), [[lemon juice]] and sometimes [[tarragon]]
| variations       = 
| calories         = 
| other            = 
}}

'''Tartar sauce''' ({{Langx|fr|sauce tartare}}; often spelled '''tartare sauce''' in the [[UK]], [[Ireland]], and [[Commonwealth countries]]) is a [[condiment]] made of [[mayonnaise]], chopped gherkins or [[relish]], [[caper]]s, and [[herb]]s such as [[tarragon]] and [[dill]]. Tartar sauce can also be enhanced with other herbs, [[lemon|lemon juice]], and [[olive]]s. It is most often served with [[seafood]] dishes such as [[fish and chips]], [[Fish sandwich|fish sandwiches]], [[Fish finger|fish fingers]], fried [[oyster]]s, and [[Fried calamari|calamari]].<ref name=Stewart>{{cite book |title=The Home messenger book of tested receipts |year=1878 |publisher=E. B. Smith & Co. |location=Detroit |page=[https://archive.org/details/homemessengerbo00duffgoog/page/n52 31] |url=https://archive.org/details/homemessengerbo00duffgoog |quote=sauce tartare. |access-date=2 June 2012 |author1=Isabella Graham Duffield Stewart |author2=Mary B. Duffield }}</ref>

==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]], [[gherkin]]s, [[lemon juice]], and [[dill]]. [[American cuisine|US recipes]] may include chopped [[pickled cucumber|dill pickles]], [[onion]]s (or [[chives]]), and fresh [[parsley]]; many around the world combine elements of both.<ref name=Stewart/> Chopped hard-boiled eggs or olives are sometimes added, as may be [[Dijon mustard]] and [[cocktail onion]]s.<ref>{{cite book |title=Mastering the Art of French Cooking |year=2001 |publisher=Alfred A. Knopf |volume=1 |location=New York |isbn=978-0-307-95817-4 |url=https://books.google.com/books?id=CFdcCy_AYAkC&q=sauce+tartare&pg=PT204 |access-date=2 June 2012 |author1=Louisette Bertholle |author2=Julia Child |author3=Simone Beck }}</ref> [[Hungarian cuisine|Hungarian variants]] may include [[sour cream]] (or plain [[cream]]), [[powdered sugar]], [[white pepper]] and [[white wine]], besides the other core ingredients.

== History ==
Tartar sauce is named for [[steak tartare]] (and thus ultimately named for the [[Tatars]]), with which it was commonly served in 19th century [[France]].<ref>{{Cite book |last=Stevens |first=Patricia Bunning |url=https://books.google.com/books?id=E-piQgAACAAJ |title=Rare Bits: Unusual Origins of Popular Recipes |date=1998 |publisher=Ohio University Press |isbn=978-0-8214-1233-6 |pages=156 |language=en}}</ref> Recipes for tartar sauce have been found in English-language cookbooks dating to the mid-19th century,<ref>{{Cite web |title=The Food Timeline history notes--sauce |url=https://www.foodtimeline.org/foodsauces.html#tartar |access-date=2023-05-27 |website=www.foodtimeline.org}}</ref> including a recipe in ''[[Modern Cookery for Private Families]]'' in 1860.<ref>{{Cite book |last1=Acton |first1=Eliza |url=http://archive.org/details/b21505391 |title=Modern cookery, for private families : reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained |last2=University of Leeds. Library |date=1860 |publisher=London : Longman, Brown, Green, Longmans, and Roberts |others=University of Leeds Library |pages=143–144}}</ref> It was also popular in [[Hungary]] in the late 19th century.<ref>{{Cite book |last=Zilahy |first=Ágnes |title=Valódi magyar szakácskönyv |edition=2nd, extended |location=Budapest |publication-date=1892 |pages=20|publisher=Magyar Nők Lapjá |language=hu |trans-title=Real Hungarian Cookbook}}</ref>

==See also==
{{Portal|Food}}
{{Wikibooks|Cookbook:Tartar Sauce}}
* [[Dipping sauce#List of dips|List of dips]]
* [[Remoulade]]
* [[Sauce gribiche]]
* [[Steak tartare]]
* [[Tarator (sauce)|Tarator sauce]]

==References==
{{Reflist}}

==External links==
* [https://www.straightdope.com/21342732/what-do-steak-tartare-tartar-sauce-and-dental-tartar-have-in-common An explanation of the name's origin], from [[The Straight Dope]]
* [https://web.archive.org/web/20050404013623/http://allrecipes.com/advice/ref/ency/terms/8847.asp A definition] at Allrecipes.com

{{Mayonnaise-based sauces}}
{{Condiments}}
{{French cuisine}}

{{DEFAULTSORT:Tartar Sauce}}
[[Category:French cuisine]]
[[Category:Mayonnaise]]
[[Category:Sauces]]
[[Category:Tatar cuisine]]
[[Category:Creamy sauces]]

{{Condiment-stub}}