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
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