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,
Steak tartare Slavic regions. The first reference (to "tartar steak") in fact seems to come from America in 1889. In the early twentieth century what is now generally known as "steak tartare" was called "steack à l'Americaine". Steak tartare was a variation on that dish; the 1921 edition of Escoffier's "Le Guide Culinaire" defines it as "steack à l'Americaine" made without egg yolk, served with tartar sauce on the side. The current name is a shortening of the French original ""à la tartare"", literally meaning "served with tartar sauce", a dish popular in the 19th and early 20th centuries. Over time, the