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
Neapolitan sauce Neapolitan sauce Neapolitan sauce, also called Napoli sauce or Napoletana sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta. In Naples, Neapolitan sauce is simply referred to as la salsa, which literally translates to the sauce. Basil, bay leaf, thyme, oregano, peppercorns, cloves, olives, and mushrooms may be included depending on taste preferences. Some variants include carrots and celery. The basic sauce is vegetarian, although meat such as minced beef or sausage can be added. Many Italians (including Neapolitans) do not know what Neapolitan sauce is,