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,
Papaya the unripe green fruits and young leaves are boiled for use as part of "lalab" salad, while the flower buds are sautéed and stir-fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish. In Thai cuisine, papaya is used to make Thai salads such as "som tam" and Thai curries such as "kaeng som" when still not fully ripe. In Brazil, the unripe fruits are often used to make sweets or preserves. Both green papaya fruit and the plant's latex are rich in papain, a protease used for tenderizing meat and other proteins, as practiced currently by indigenous