Dish

Sauce tartare

Tartar sauce

Sauce tartare is made by combining mayonnaise, pickles, capers, and herbs such as parsley and chives. The sauce is then whisked together until it is smooth. Sauce tartare is often served with fish or seafood, such as fried fish or shrimp. It is a tangy and creamy sauce that adds a bright and fresh flavor to any dish.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Sauce tartare originated in France and has been around since the 19th century. It was originally made with a variety of herbs and spices, but the modern version typically includes pickles, capers, and herbs such as parsley and chives. Sauce tartare has since become a popular sauce in French cuisine and is often served with fish or seafood.

Dietary considerations

Gluten-free

Variations

There are many variations of sauce tartare. Some recipes call for the addition of Dijon mustard or lemon juice to add depth of flavor. Others use different types of pickles, such as cornichons or dill pickles. Some recipes also call for the addition of anchovy paste or Worcestershire sauce to add a savory flavor.

Presentation and garnishing

Sauce tartare can be garnished with fresh herbs, such as parsley or chives. It can also be topped with chopped pickles or capers.

Tips & Tricks

To make sauce tartare with a smoother texture, try using a blender or food processor instead of whisking it by hand.

Side-dishes

Sauce tartare is often served with fish or seafood, such as fried fish or shrimp. It can also be used as a dressing for salads or as a dip for vegetables.