Tartar sauce 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 (egg yolk, olive oil,
Green Flower Green Flower Green Flower ( Latvian. Zaļā puķe ) was an association of young Latvian avant-garde artists which lasted from 1914 to 1919. The group was centred around Jāzeps Grosvalds, who had visited Munich and Paris whilst travelling around Europe since 1909. The group also included Alexander Drevin who, however, left Riga shortly after the group was founded. Other members include Karlis Johansons, Valdemars Tone and Konrad Ubans. In 1919 he was dissolved but provided the basis for the Riga group of artists. The name was chosen in reference to the Blue Rose art group in Russia and the Der