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
Soy sauce Some make black bean soy sauce, which is very widely used in Chinese and Oriental cooking as an excellent flavor enhancer. In Thailand, soy sauce is called "sii-íu" (). "Sii-íu kǎao" (, "white soy sauce") is used as regular soy sauce in Thai cuisine, while "sii-íu dam" (, "black soy sauce") is used primarily for colour. Another darker-coloured variety, "sii-íu wǎan" (, "sweet soy sauce") is used for dipping sauces. "Sɔ́ɔt prung rót" (, "seasoning sauce") is also commonly used in modern Thai cuisine. In Vietnam, Chinese-style soy sauce is called "xì dầu" (derived from the Cantonese name 豉油) or