Tartar sauce since the 19th century. 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
Tartar (horse) of eight foals produced by the Duke of Cumberland's mare Ruth. The name "Tartar" had previously been used for several other horses in the 18th century. The most notable was a Yorkshire-bred racehorse who sired Herod and was therefore the paternal great-grandsire of the St Leger winner who shared his name. Until 1913, there was no requirement for British racehorses to have official names, and the horse who later became known as Tartar competed in 1792 as "Ld A. Hamilton's ch. c. by Florizel out of Ruth". There is no record of Hamilton's colt competing in public until the autumn