Tartar sauce Tartar sauce Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles, capers and parsley. It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish fingers, among many other dishes. Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil,
HMS Tartar (1801) name unknown, while in the company of "Tartar" and . By agreement, Commander John Willoughby Marshall of "Lynx" and Baker of "Tartar" pooled their share of the prize money with that due Lieutenant Daniel Carpenter, the commander of "Cheerful". On 13 April 1810 "Tartar" captured Crown Sloop "No. 9". Then four days later "Tartar" and were in sight when captured "Enighied". "Tartar" and were in company when they captured "Twende Broders" on 31 July. "Tartar" then captured "Anna Maria Elizabeth" and "Enigheit" on 6 and 7 August with "Emanuel" and "Eliza Maria" following on 11 and 10 August. At the