Sauce Tartare Recipe

Sauce Tartare is a classic condiment that originated in France and has become popular worldwide. It is a delightfully tangy and flavorful sauce that perfectly complements fried or broiled fish. With its creamy texture and a medley of chopped olives, gherkins, onions, and capers, Sauce Tartare adds a burst of freshness and zest to any seafood dish.

The history of Sauce Tartare can be traced back to the early 19th century when French chef Auguste Escoffier developed the recipe as a variation of the traditional mayonnaise dressing. Escoffier, known for his revolutionary culinary techniques, believed in enhancing the taste of simple and straightforward dishes like fish by introducing complementary flavors through condiments.

Fun fact: The name "Tartare" is derived from the Tatars, nomadic people who originated from the Mongolian steppes. They were known for their love of raw meat, and tartare sauce was often used as a seasoning for their dishes. However, over time, the sauce evolved into a more refined version that no longer included raw ingredients.

Now, let's dive into the recipe for Sauce Tartare:

- 1/2 pint of well-made mayonnaise dressing
- 2 olives, chopped fine
- 1 gherkin, chopped fine
- 1 small onion, chopped fine
- 1 tablespoon of fresh parsley, chopped
- 1 tablespoon of drained capers
- Fried or broiled fish for serving

1. Start by preparing the mayonnaise dressing. You can either make it from scratch or use a store-bought version.
2. In a bowl, combine the chopped olives, gherkin, and onion. These ingredients add a delightful crunch and tang to the sauce.
3. Take the fresh parsley and crush it in a bowl. This will release its aromatic oils and enhance its flavor. Then, add it to the mayonnaise dressing.
4. Stir in the drained capers. Capers are pickled flower buds that provide a briny and slightly tangy taste to the sauce.
5. Mix all the ingredients thoroughly until well combined. This ensures an even distribution of flavors throughout the sauce.
6. Taste and adjust the seasoning if necessary. You can add a pinch of salt or a squeeze of lemon juice to enhance the taste according to your preference.
7. Once the Sauce Tartare is ready, transfer it to a serving bowl.
8. Serve the Sauce Tartare alongside your favorite fried or broiled fish. It pairs wonderfully with classic seafood dishes like fish and chips, grilled salmon, or pan-fried sole.

Similar recipes that you might enjoy include Remoulade sauce and Caper aioli. Remoulade sauce is another popular French condiment that shares similarities with Sauce Tartare. It typically consists of mayonnaise, mustard, capers, pickled cucumber, and herbs. However, Remoulade sauce often includes additional ingredients like horseradish, anchovy, and Worcestershire sauce, which give it a more robust and spicy flavor.

Caper aioli, on the other hand, is a Mediterranean-inspired sauce that combines the creaminess of aioli (garlic mayonnaise) with the tanginess of capers. This sauce is a perfect accompaniment to seafood dishes, sandwiches, or even as a dip for vegetables.

In conclusion, Sauce Tartare is a versatile and delicious condiment that elevates the flavors of various seafood dishes. Its combination of chopped olives, gherkins, onions, and capers enhances the taste of the creamy mayonnaise dressing, creating a tangy and refreshing sauce that is sure to impress. So, next time you prepare fried or broiled fish, don't forget to whip up a batch of homemade Sauce Tartare to take your meal to the next level!


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