Tartar sauce
Tartar Sauce
Tartar sauce (pronounced: /ˈtɑːrtər/), also spelled as Tartare sauce, is a creamy white sauce often used as a condiment for seafood dishes.
Etymology
The term "Tartar sauce" comes from the French 'sauce tartare', named after the Tatars, a Turkic-speaking ethnic group. The sauce was originally served with steak tartare, a dish popularized by the Tatars.
Ingredients
Tartar sauce is typically made from mayonnaise, pickle relish, and onion. Other ingredients such as capers, lemon juice, and dill are also commonly added for additional flavor.
Usage
Tartar sauce is most commonly used as a condiment for seafood, particularly fried fish such as fish and chips. It can also be used as a dipping sauce for other fried foods, or as a spread for sandwiches.
Related Terms
- Mayonnaise: A thick, creamy dressing or sauce made from egg yolks, oil, and vinegar or lemon juice.
- Pickle relish: A condiment made from diced pickles.
- Onion: A vegetable used as a base for many dishes and sauces.
- Capers: Small flower buds that are pickled and used as a seasoning or garnish.
- Lemon juice: The juice of a lemon, often used to add a tangy flavor to foods and sauces.
- Dill: An aromatic herb used in cooking, often in pickles and fish dishes.
- Fish and chips: A popular dish in the United Kingdom, consisting of fried fish served with chips (fries).
External links
- Medical encyclopedia article on Tartar sauce
- Wikipedia's article - Tartar sauce
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