Sauces and Dips

Tartare sauce, also known as tartar sauce, has its origins in French cuisine. It is named after the Tartar people of Central Asia, though the connection is more historical and linguistic than culinary. The sauce became popular in French cuisine in the 19th century, typically served with fish dishes.

The original French version of the sauce included ingredients such as hard-boiled egg yolks, vinegar, mustard, and herbs. Over time, it evolved to include mayonnaise, which forms the base of the modern version. The addition of pickles, capers, and other ingredients helped enhance the tangy and savory flavor profile of the sauce, making it a perfect complement to fried or grilled fish and seafood.

Tartare sauce has since become a staple in many Western cuisines, with numerous regional variations adapting the recipe to local tastes and ingredients.

Classic Tartare Sauce

Ingredients

1 cup mayonnaise

2 tablespoons finely chopped pickles or cornichons

1 tablespoon capers, finely chopped

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley, finely chopped

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

Salt and pepper to taste

Instructions

1. In a medium bowl, combine mayonnaise, chopped pickles, capers, lemon juice, parsley, Dijon mustard, and Worcestershire sauce.
2. Stir until all ingredients are well incorporated.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Variations

1. Herbed Tartare Sauce:
   • Add 1 tablespoon each of finely chopped fresh dill, tarragon, and chives.
2. Spicy Tartare Sauce:
   • Add 1 teaspoon hot sauce (such as Tabasco) and 1 teaspoon of finely chopped jalapeño or red chili pepper.
3. Greek Yogurt Tartare Sauce:
   • Substitute half of the mayonnaise with Greek yogurt for a lighter version.
4. Avocado Tartare Sauce:
   • Mash 1 ripe avocado and mix it with the classic ingredients for a creamy avocado twist.
5. Smoked Tartare Sauce:
   • Add 1 teaspoon of smoked paprika and substitute half of the pickles with finely chopped smoked pickles.