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.