Overview
Tartar sauce is a cold, creamy condiment based on mayonnaise and flavored with chopped pickles, capers, herbs and an acid such as lemon juice or vinegar. It is most frequently paired with fish and other seafood dishes but is also used as a dip, sandwich spread, and accompaniment to fried foods. In some regions the name appears as tartare rather than "tartar"; usage and spelling vary by country and culinary tradition. British usage and Australian usage sometimes prefer the spelling tartare.
Ingredients and characteristics
At its simplest, tartar sauce combines a mayonnaise base with acidic and savory additions. Typical components include:
- Mayonnaise or an emulsion of oil and egg yolk as the creamy base (mayonnaise-based).
- Chopped gherkins or dill pickles and occasionally sweet relish.
- Capers, finely diced onion or shallot, and fresh herbs such as parsley or dill.
- Acid from lemon juice or vinegar, and sometimes a small amount of mustard for depth.
Texture ranges from smoothly blended to chunky, depending on how finely the mix-ins are chopped. Commercially prepared versions may add stabilizers, sugar, or additional seasonings for longer shelf life.
History and name
The precise origins of the sauce are not definitively recorded, but its name appears linked to the word "Tartar," historically used in European languages to refer to Central Asian peoples. The etymology is complicated and culinary historians treat the connection cautiously rather than as a firm ethnic origin. In classical French cookery a sauce called sauce tartare appears as a variant of mayonnaise enriched with pickles and herbs, and the modern English term evolved from these continental influences.
Uses, variations and examples
Tartar sauce is traditionally served with fried seafood such as battered fish, fish and chips, shrimp, and crab cakes. Variations include adding chopped hard-boiled egg, using yogurt or sour cream to lighten the base, or substituting plant-based mayonnaise for vegan diets. Some recipes emphasize capers and lemon for a punchy, briny profile, while others favor dill and cucumber for a fresher, herbaceous result.
Distinctions and notable facts
Though the names are similar, tartar or tartare sauce should not be confused with dishes that include the word "tartare," such as steak tartare (raw minced beef). In many cookbooks and menus the condiment is listed simply as a mayonnaise-based sauce (sauce) or a seafood condiment. For more on how it pairs with different seafood preparations see resources on seafood pairings and basic recipes that include chopped onion and fresh parsley. The term itself has linguistic ties to Turkic peoples, often cited broadly as the Tatar connection in etymological notes.