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Tartare Sauce

A piquant mayonnaise–based sauce containing chopped hard–boiled egg, onion, chopped gherkins (often cornichons), 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, whose ferocity translates in the kitchen to piquancy, and is also used for the chopped raw steak dish, steak tartare. The sauce may be home– made or sold commercially.