Tartar Sauce
Tartar (French: Tartare sauce) – a classic French cold sauce served with various dishes to enhance their flavor. The recipe for tartar sauce was developed by French chefs in the 19th century. It is believed that the sauce was named during the Crusades involving King Louis IX, after the nomadic Tatar troops. Today, tartar sauce ranks among the most popular and widely used sauces, alongside pesto, aioli, salsa, ketchup, and soy sauce. Tartar sauce is traditionally served with fish and seafood dishes. It also pairs very well with meat and vegetable dishes and is used to season cold roasted meats, boiled tongue, ham, and roast beef. Recipe: To prepare tartar sauce, egg yolks are mixed with black pepper, salt, lemon juice, or wine vinegar. Then, olive oil is gradually incorporated into the mixture. At the end, chopped dill (or green onions) is added and thoroughly mixed in. Tartar sauce is recommended with fried fish and seafood such as shrimp, squid, octopus, and lobster.
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