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,
Mojo (sauce) Mojo (sauce) Mojo (, from Portuguese "molho" , meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, salt, water, local pepper varieties (called "pimienta" in the Canary Islands), garlic, paprika (called "pimentón" in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are red mojo ("mojo rojo") and green mojo ("mojo verde"). Other countries have recipes similar to mojo, where acid ingredients such as vinegar, lemon, orange, or lime juice may be used. Green mojo, or mojo containing green spices,