TARTARE SAUCE Meaning and
Definition
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Tartare sauce is a traditional condiment or sauce commonly used in European cuisine, particularly in France and the United Kingdom. It is a mayonnaise-based sauce that is typically flavored with various ingredients including capers, gherkins, and herbs, and is characterized by its tangy and creamy taste.
Tartare sauce is commonly associated with seafood dishes, especially fish and chips, where it is served as a dipping sauce. It adds a refreshing and zesty element to the dish, complementing the natural flavors of the fried fish. The creamy texture of the mayonnaise base provides a smooth and velvety mouthfeel while the chopped capers and gherkins add a burst of briny and vinegary notes. Additional seasonings such as lemon juice, Dijon mustard, and parsley are often used to enhance the overall flavor profile of the sauce.
Apart from its popular use with seafood, tartare sauce can also be paired with other dishes such as grilled meats, vegetables, or as a spread in sandwiches and burgers. It helps to add a hint of acidity, freshness, and complexity to these dishes.
Derived from the French word "tartare," which means "of Tartars," referring to the Tartar people of Central Asia who were known for their raw meat dishes, tartare sauce has evolved over time to become a versatile and widely enjoyed condiment in many cuisines around the world.
Common Misspellings for TARTARE SAUCE
- rartare sauce
- fartare sauce
- gartare sauce
- yartare sauce
- 6artare sauce
- 5artare sauce
- tzrtare sauce
- tsrtare sauce
- twrtare sauce
- tqrtare sauce
- taetare sauce
- tadtare sauce
- taftare sauce
- tattare sauce
- ta5tare sauce
- ta4tare sauce
- tarrare sauce
- tarfare sauce
- targare sauce
Etymology of TARTARE SAUCE
The word "Tartare Sauce" derives from the name of the Tartars, a nomadic people from the Eurasian steppe. The sauce is believed to have been named after them due to their traditional preference for raw or lightly cooked meat. The Tartars are known for their consumption of raw or uncooked meat, which led to the association of their name with this type of sauce. The sauce is typically served as a condiment with seafood, particularly fish, and consists of mayonnaise, pickles, capers, herbs, and other ingredients.
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