Tartar sauce garlic, lemon juice), with certain other ingredients added. In many places, cream of tartar is used. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US 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 and cocktail onions. Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard. The sauce and its name have been found in cookbooks
The Tartar Steppe the Barbarians", the title of which is borrowed from Constantine P. Cavafy's poem of the same name. The novel is described as the favorite book of the author of "The Black Swan", Nassim Nicholas Taleb. Taleb uses the protagonist of "The Tartar Steppe" to describe our human nature to anchor. Quebec author Gilles Archambault, in "Une démarche de chat: Notes sur une façon de vivre," says that this novel was a major influence on him. Other writers who have spoken of their indebtedness to the novel include Yann Martel, Alberto Manguel, and Tim Parks, who wrote the introduction to the