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
HMS Tartar (1801) name unknown, while in the company of "Tartar" and . By agreement, Commander John Willoughby Marshall of "Lynx" and Baker of "Tartar" pooled their share of the prize money with that due Lieutenant Daniel Carpenter, the commander of "Cheerful". On 13 April 1810 "Tartar" captured Crown Sloop "No. 9". Then four days later "Tartar" and were in sight when captured "Enighied". "Tartar" and were in company when they captured "Twende Broders" on 31 July. "Tartar" then captured "Anna Maria Elizabeth" and "Enigheit" on 6 and 7 August with "Emanuel" and "Eliza Maria" following on 11 and 10 August. At the