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Tartar Sauce

A mayonnaise-based sauce containing chopped hard-boiled egg, onion, chopped gherkins, capers and herbs and usually served with fried fish and vegetables.  

Tartare is a French word that dates back to the thirteenth century and refers to a Mongolian tribe, the Tatars. 

Tartare are also used for the chopped raw steak dish, steak tartare.  The sauce maybe home-made or sold commercially.

Recipe: Tartare sauce

  • Pour 250 ml mayonnaise into a bowl
  • Stir in 2 tablespoons capers, 2 tablespoons finely chopped parsley, 2 finely chopped small gherkins, 1 finely chopped shallot, 1 finely chopped egg
  • Seasoned with salt and pepper.



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