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Tartare Sauce

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
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
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Recipe type: Sauce
Prep time: 
Total time: 
Ingredients
  • 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 black pepper, or to taste
Instructions
  1. Put all of the ingredients in a food processor and blend well.
Notes
You can refrigerate sauce up to one week in the fridge.

 

Comments and Feedback

1 Comment on "Tartare Sauce"

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Rowan Robinson
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This is far better than any bought tartare sauce ! smile

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