Tartar sauce since the 19th century. 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
Tartar, Switzerland Tartar, Switzerland Tartar is a former municipality in the district of Hinterrhein in the Swiss canton of Graubünden. On 1 January 2010 the municipalities of Portein, Präz, Sarn and Tartar merged into the municipality of Cazis. Tartar is first mentioned around 1290-98 as "in Tartere". Tartar had an area, , of . Of this area, 51.9% is used for agricultural purposes, while 38% is forested. Of the rest of the land, 8.2% is settled (buildings or roads) and the remainder (1.9%) is non-productive (rivers, glaciers or mountains). The former municipality is located in the Thusis sub-district, of the Hinterrhein district.