For the powdery cooking ingredient, see cream of tartar. For the cat named so, see Grumpy Cat. For the Turkic ethnic groups, see Tatars.
Tartar sauce (French: sauce tartare; spelled tartare sauce in the UK, Ireland, New Zealand, Australia, Fiji, South Africa) is a condiment made of mayonnaise, chopped pickles and relish, caper, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. It is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari.[1]
Tartar sauce
Tartar sauce is often served with various fried seafood dishes.
Tartar sauce is named for steak tartare, with which it was commonly served in 19th century France.[3] Recipes for tartar sauce have been found in English-language cookbooks dating to the mid-19th century,[4] including a recipe in Modern Cookery for Private Families in 1860.[5]
^ abIsabella Graham Duffield Stewart; Mary B. Duffield (1878). The Home messenger book of tested receipts. Detroit: E. B. Smith & Co. p. 31. Retrieved 2 June 2012. sauce tartare.
^Louisette Bertholle; Julia Child; Simone Beck (2001). Mastering the Art of French Cooking. Vol. 1. New York: Alfred A. Knopf. ISBN978-0-307-95817-4. Retrieved 2 June 2012.
^Stevens, Patricia Bunning (1998). Rare Bits: Unusual Origins of Popular Recipes. Ohio University Press. p. 156. ISBN978-0-8214-1233-6.
^"The Food Timeline history notes--sauce". www.foodtimeline.org. Retrieved 2023-05-27.
^Acton, Eliza; University of Leeds. Library (1860). 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. University of Leeds Library. London : Longman, Brown, Green, Longmans, and Roberts. pp. 143–144.
tartar, sauce, powdery, cooking, ingredient, cream, tartar, named, grumpy, turkic, ethnic, groups, tatars, french, sauce, tartare, spelled, tartare, sauce, ireland, zealand, australia, fiji, south, africa, condiment, made, mayonnaise, chopped, pickles, relish,. For the powdery cooking ingredient see cream of tartar For the cat named so see Grumpy Cat For the Turkic ethnic groups see Tatars Tartar sauce French sauce tartare spelled tartare sauce in the UK Ireland New Zealand Australia Fiji South Africa is a condiment made of mayonnaise chopped pickles and relish caper and herbs such as tarragon and dill Tartar sauce can also be enhanced with the addition of other varieties of herbs lemon juice or olives It is most often served with seafood dishes such as fish and chips fish sandwiches fish fingers fried oysters and calamari 1 Tartar sauceTartar sauce is often served with various fried seafood dishes Alternative namesTartare sauce tartareTypeSaucePlace of originFranceMain ingredientsMayonnaise gherkins or other varieties of pickles lemon juice and sometimes tarragon Media Tartar sauce Contents 1 Composition 2 History 3 See also 4 References 5 External linksComposition EditTartar sauce is based on either mayonnaise or aioli with certain other ingredients added In the UK recipes typically add to the base capers gherkins lemon juice and dill US recipes may include chopped dill pickles onions or chives and fresh parsley 1 Chopped hard boiled eggs or olives are sometimes added as may be Dijon mustard and cocktail onions 2 History EditTartar sauce is named for steak tartare with which it was commonly served in 19th century France 3 Recipes for tartar sauce have been found in English language cookbooks dating to the mid 19th century 4 including a recipe in Modern Cookery for Private Families in 1860 5 See also Edit nbsp Food portal nbsp Wikibooks has a book on the topic of Cookbook Tartar Sauce List of dips Remoulade Sauce gribiche Steak tartare TaratorReferences Edit a b Isabella Graham Duffield Stewart Mary B Duffield 1878 The Home messenger book of tested receipts Detroit E B Smith amp Co p 31 Retrieved 2 June 2012 sauce tartare Louisette Bertholle Julia Child Simone Beck 2001 Mastering the Art of French Cooking Vol 1 New York Alfred A Knopf ISBN 978 0 307 95817 4 Retrieved 2 June 2012 Stevens Patricia Bunning 1998 Rare Bits Unusual Origins of Popular Recipes Ohio University Press p 156 ISBN 978 0 8214 1233 6 The Food Timeline history notes sauce www foodtimeline org Retrieved 2023 05 27 Acton Eliza University of Leeds Library 1860 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 University of Leeds Library London Longman Brown Green Longmans and Roberts pp 143 144 External links EditAn explanation of the name s origin from The Straight Dope A definition at Allrecipes com nbsp This condiment related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Tartar sauce amp oldid 1179527410, wikipedia, wiki, book, books, library,
