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
Tartar (horse) of eight foals produced by the Duke of Cumberland's mare Ruth. The name "Tartar" had previously been used for several other horses in the 18th century. The most notable was a Yorkshire-bred racehorse who sired Herod and was therefore the paternal great-grandsire of the St Leger winner who shared his name. Until 1913, there was no requirement for British racehorses to have official names, and the horse who later became known as Tartar competed in 1792 as "Ld A. Hamilton's ch. c. by Florizel out of Ruth". There is no record of Hamilton's colt competing in public until the autumn