Tartar sauce is a beloved condiment that has been enjoyed with seafood dishes for over a century. But have you ever wondered about its origins?
Where did this creamy, zesty sauce come from? In this article, we’ll explore the history of tartar sauce and try to uncover when it was first invented.
From its mysterious beginnings to its commercial success, we’ll take a deep dive into the world of tartar sauce and discover the fascinating story behind this classic condiment.
So grab a seafood dish and get ready to learn about the history of tartar sauce!
When Was Tartar Sauce Invented?
The exact origins of tartar sauce are shrouded in mystery, with different theories and legends surrounding its invention. However, most historians agree that it was likely invented in France sometime after the 18th century.
One theory suggests that tartar sauce was created as an accompaniment to beef tartare, a French dish made with raw beef. The early version of tartar sauce consisted of an egg yolk puree, oil, vinegar, and chives. Some versions of the beef tartare dish were served with a raw egg yolk on top.
Another theory suggests that tartar sauce was inspired by the Tatar horsemen of Central Asia, who had a reputation for consuming raw horse meat. According to legend, they placed slices of raw horse meat under their saddles to be pounded and softened by a day’s riding. The result was supposed to be meat that was soft enough to eat in the evening. However, this story is likely a myth.
Regardless of its origins, tartar sauce became popular in France and eventually spread to other parts of the world. It is now commonly served with seafood dishes such as fish and chips, fish sandwiches, and fried oysters.
The Origins Of Tartar Sauce
The origins of tartar sauce are a subject of debate among historians and food enthusiasts. While many believe that the sauce originated in France, there are several theories about its creation.
One theory suggests that tartar sauce was created as a condiment for beef tartare, a popular French dish made with raw beef. Early versions of the sauce consisted of egg yolk puree, oil, vinegar, and chives. Some versions of the beef tartare dish were served with a raw egg yolk on top, which could have inspired the creation of the sauce.
Another theory suggests that the sauce was inspired by the Tatar horsemen of Central Asia. According to legend, they would place slices of raw horse meat under their saddles to be pounded and softened by a day’s riding. The softened meat was then consumed in the evening. While this story is likely a myth, it is possible that the Tatars’ consumption of raw meat influenced the creation of tartar sauce.
Regardless of its origins, tartar sauce became popular in France and eventually spread to other parts of the world. The modern version of tartar sauce is typically made with mayonnaise, chopped pickles or relish, capers, and herbs such as tarragon and dill. It is most commonly served with seafood dishes such as fish and chips, fish sandwiches, and fried oysters. Tartar sauce has become a staple condiment in many households and restaurants around the world.
The Early Days Of Tartar Sauce
The early days of tartar sauce can be traced back to the 18th century in France. It is believed that the sauce was first created as an accompaniment to beef tartare, a dish made with raw beef. The original version of the sauce consisted of an egg yolk puree, oil, vinegar, and chives. Some versions of the beef tartare dish were served with a raw egg yolk on top.
However, another theory suggests that tartar sauce was inspired by the Tatar horsemen of Central Asia, who had a reputation for consuming raw horse meat. According to legend, they placed slices of raw horse meat under their saddles to be pounded and softened by a day’s riding. The result was supposed to be meat that was soft enough to eat in the evening. However, this story is likely a myth.
Despite the uncertainty surrounding its origins, tartar sauce gained popularity in France and eventually spread to other parts of the world. The sauce was mainly made from mayonnaise with pickles, capers, herbs, and in some recipes, hard-boiled eggs or lemon juice. The recipes differed in different places to accommodate individual tastes and preferences.
It wasn’t until the 1920s that tartar sauce became commercially available in jars, making it easier to get at grocery stores rather than making it from scratch. Hellman’s introduced its commercial Tartar Sauce in jars during this time period. This was a natural move for Hellman’s as Tartar Sauce is based on mayonnaise, though more sophisticated versions now use crème fraîche or fromage-frais instead of mayonnaise.
Today, tartar sauce is most commonly served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari. It can also be enjoyed with pita bread, chips, and roasted veggies. National Tartar Sauce Day is celebrated every Friday after Lent starts as seafood becomes the choicest food item of the season.
The Rise Of Tartar Sauce’s Popularity
While tartar sauce has been around for centuries, it wasn’t until the 20th century that it became widely popular. In the 1920s, Hellman’s introduced the first commercially available jarred version of tartar sauce, making it easily accessible to consumers. This convenience factor helped to increase its popularity even further.
Additionally, the rise of fast food and quick-service restaurants in the mid-20th century contributed to the popularity of tartar sauce. Many of these establishments served fried seafood dishes that were often accompanied by tartar sauce. As a result, tartar sauce became a staple condiment on menus across the country.
Today, tartar sauce can be found in virtually every grocery store and is a common condiment in households across the world. It has become so popular that there is even a National Tartar Sauce Day celebrated every year on the Friday after Lent begins.
Tartar Sauce Goes Commercial
In the 1920s, Hellman’s introduced its commercial Tartar Sauce in jars, which was a natural move for the brand as Tartar Sauce is based on mayonnaise. This made it easier for people to get the sauce at grocery stores, rather than making it from scratch. The commercial version of tartar sauce was a hit and became a mainstay of the condiment aisle. Today, more sophisticated versions of tartar sauce use crème fraîche or fromage-frais instead of mayonnaise. However, the basic recipe remains the same, with pickles, capers, herbs, and sometimes hard-boiled eggs or lemon juice added to the mayonnaise base. Tartar sauce is now enjoyed all over the world and is a must-have condiment for seafood lovers. In fact, it has become so popular that National Tartar Sauce Day is celebrated every year on the Friday after Lent starts. The day was founded by Frisch’s Big Boy in 2017 to pay tribute to the sauce that becomes a must-have item during this period when seafood becomes the choicest food item of the season.
Modern Day Tartar Sauce Variations
While the traditional tartar sauce recipe consists of mayonnaise, chopped pickles, capers, and herbs, there are many modern variations that have emerged over time. Some chefs and foodies have experimented with different ingredients to create unique and flavorful versions of the classic sauce.
One popular variation is the addition of dill to the traditional recipe. Dill adds a fresh and tangy flavor to the sauce and pairs well with seafood dishes. Another variation is the use of Greek yogurt instead of mayonnaise, which creates a lighter and healthier version of the sauce.
Japanese-style tartar sauce, which uses Japanese mayonnaise, rice vinegar, and soy sauce, has also gained popularity in recent years. This version has a slightly sweeter taste than the traditional recipe and pairs well with sushi and other Japanese dishes.
For those who prefer a spicier tartar sauce, adding hot sauce or chili flakes is a great option. This variation adds a kick of heat to the creamy sauce and pairs well with fried seafood.
Finally, some chefs have experimented with adding unconventional ingredients such as avocado or mango to tartar sauce to create a unique flavor profile. These variations add a tropical twist to the classic sauce and pair well with grilled seafood dishes.
Conclusion: The Legacy Of Tartar Sauce
Despite its humble beginnings, tartar sauce has become a staple in many households and restaurants around the world. Its versatility as a condiment has allowed it to be used not only with seafood dishes, but also as a dip for vegetables or a spread on sandwiches. Tartar sauce has even become a cultural phenomenon, with National Tartar Sauce Day being celebrated every year in the United States.
The legacy of tartar sauce lies in its ability to elevate the flavors of various dishes and make them more enjoyable. It has also become a symbol of tradition and nostalgia for many people who grew up enjoying it with their favorite seafood dishes. As long as there are fried fish and seafood platters, tartar sauce will continue to be a beloved condiment for generations to come.
