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
Mumbo sauce Mumbo sauce Mumbo sauce or mambo sauce is a condiment developed in Chicago, IL but later popularized in takeout restaurants in Washington, DC and surrounding metro area. The red-orange sauce is similar to a barbecue sauce or plum sauce but sweet and tangy, and is put on fried chicken wings, french fries, fried jumbo shrimp, and fried rice. Its origin and ingredients are subject to great dispute. The trademark MUMBO name was first used by Argia B. Collins, Sr., for use in connection with a barbecue sauce he developed for his Chicago restaurant. Since at least as early as 1950,