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,
Shiso being pickled in their vats. The red pigment is identified as the Perilla anthocyanin, "shisonin". The mature red leaves make undesirable raw salad leaves, but germinated sprouts, or , have been long used as garnish to accent a Japanese dish, such as a plate of sashimi. The tiny pellets of flower-buds ("ho-jiso") and seed pods (fruits) can be scraped off using the chopstick or fingers and mixed into the soy sauce dip to add the distinct spicy flavor, especially to flavor fish. Bunches of green shiso-leaves packaged in styrofoam trays can be found on supermarket shelves in Japan and Japanese