It is based on mayonnaise (egg yolk, vinegar or lemon juice, 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, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard.
History and etymology
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.
- Isabella 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.
- Louisette Bertholle, Julia Child, Simone Beck (1961, 1983, 2001). Mastering the Art of French Cooking 1. New York: Alfred A. Knopf. ISBN 987-0-307-95817-4 Check
|isbn=value (help). Retrieved 2 June 2012.
- "tartar". Online Etymology Dictionary. Douglas Harper. 2001-2002. Retrieved 2 June 2012.
- Craig J. Smith (6 April 2005). "The Raw Truth: Don't Blame the Mongols (or Their Horses)". New York Times. Retrieved 3 June 2012.
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- An explanation of the name's origin, from The Straight Dope
- Tartar sauce and steak
- A definition at Allrecipes.com
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