Tartar sauce is a beloved condiment that has been a staple on seafood dishes for centuries. But have you ever wondered why it’s called “tartar” sauce?
The origins of this name are shrouded in mystery, with various theories circulating about its true meaning. Some say it comes from the Tatars, a group of people from Western Russia and Turkey who ate roughly shredded meat. Others believe it originated in France as sauce tartare.
Regardless of its true origins, tartar sauce has become a mainstay in the condiment aisle and is enjoyed by millions around the world.
In this article, we’ll explore the history and evolution of tartar sauce and try to uncover the truth behind its curious name.
Why Is Tartar Sauce Called That?
As mentioned earlier, there are several theories about the origin of the name “tartar” sauce. One of the most popular theories is that it comes from the Tatars, a group of people who once occupied Ukraine and parts of Russia.
Legend has it that the Tatars ate roughly shredded meat to make the tough protein more palatable. This treatment of meat could be the origins of the more refined French classic. The French, in producing this mayonnaise or aioli sauce, may have based the “tartar” moniker upon their spelling of the Tatar name, which was Tartare.
Another theory is that tartar sauce originated in France as sauce tartare. The name derives from the French sauce tartare, named after the Tatars from the Eurasian Steppe, who once occupied Ukraine and parts of Russia.
Regardless of its true origins, tartar sauce has become a popular condiment for seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari. It is made from mayonnaise with pickles, capers, herbs, and in some recipes, hard-boiled eggs or lemon juice.
The sauce and its name have been found in cookbooks since the 19th century. It is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari.
The Origins Of Tartar Sauce
Tartar sauce, as we know it today, has a fascinating history that dates back centuries. While the true origin of the sauce remains unclear, there are several theories about how it came to be called “tartar” sauce.
One theory suggests that the name comes from the Tatars, a group of people from Western Russia and Turkey. According to legend, the Tatars ate roughly shredded meat to make the tough protein more palatable. This treatment of meat could be the origins of the more refined French classic. The French may have based the “tartar” moniker upon their spelling of the Tatar name, which was Tartare.
Another theory is that tartar sauce originated in France as sauce tartare. The name derives from the French sauce tartare, named after the Tatars from the Eurasian Steppe, who once occupied Ukraine and parts of Russia.
Regardless of its true origins, tartar sauce has become a popular condiment for seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari. It is made from mayonnaise with pickles, capers, herbs, and in some recipes, hard-boiled eggs or lemon juice.
The recipe for tartar sauce has evolved over time and varies in different parts of the world. It is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari. The sauce and its name have been found in cookbooks since the 19th century.
Today, tartar sauce is a mainstay of the condiment aisle and can be found in grocery stores around the world. It is a versatile condiment that adds flavor and texture to a variety of dishes. Whether you prefer it with seafood or other foods like pita bread, chips, and roasted veggies, tartar sauce remains a popular choice for those looking to add some zing to their meals.
The Tatar Theory
The Tatar theory suggests that the name “tartar” sauce comes from the Tatars, a group of people who once occupied Ukraine and parts of Russia. According to legend, they ate roughly shredded meat to make the tough protein more palatable. This treatment of meat could be the origins of the more refined French classic. The French, in producing this mayonnaise or aioli sauce, may have based the “tartar” moniker upon their spelling of the Tatar name, which was Tartare.
While this theory is popular, there is no concrete evidence to support it. However, it is clear that tartar sauce has been a popular condiment for centuries, and its name has been found in cookbooks since the 19th century. Today, it is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari. The sauce is made from mayonnaise with pickles, capers, herbs, and in some recipes, hard-boiled eggs or lemon juice. Regardless of its true origins, tartar sauce remains a staple condiment for seafood lovers around the world.
The French Connection
Tartar sauce, of course, comes from the Land of a Thousand Sauces—France. The French have a long history of sauce-making, and the history of modern French sauces begins with Francois La Varenne. La Varenne was a chef who worked for the Marquis d’Uxelles in the 17th century. He is credited with developing the five “mother sauces” of French cuisine: bechamel, veloute, espagnole, hollandaise, and tomato sauce.
Tartar sauce is first mentioned in French cookbooks from the 19th century as an accompaniment to beef tartare. Historians believe that the word “tartar” has an etymological origin with the Tatars, a group of people from Western Russia and Turkey. Legend has it that they ate roughly shredded meat to make the tough protein more palatable. This treatment of meat could be the origins of the more refined French classic.
The name tartar sauce also bears a resemblance to tarator sauce, a nut or tahini-based sauce that is popular in many Middle Eastern cuisines and, while it has quite a different flavor, it is also used to dress fish and other meats, among other things.
Our modern perception of tartar sauce that evolved from the original French sauce tartare became commercially available in the 1920s once Hellman’s introduced their jarred version to shelves. Today, tartar sauce is a mainstay of the condiment aisle.
What’s In Tartar Sauce?
Tartar sauce is a condiment made from mayonnaise, chopped pickles and/or relish, capers, and herbs such as tarragon and dill. The mayonnaise serves as the base of the sauce, while the chopped pickles and/or relish add a tangy flavor and texture. Capers, which are small flower buds, provide a salty taste to the sauce. Tarragon and dill are the most commonly used herbs in tartar sauce; they add a fresh, aromatic flavor to the sauce.
In some recipes, hard-boiled eggs or lemon juice are also added to the mix to enhance the flavor. The addition of lemon juice provides a tangy taste that complements the other ingredients in the sauce. Hard-boiled eggs add a creamy texture to the sauce, making it smoother and richer.
The ingredients used in tartar sauce differ in different places to accommodate individual tastes and preferences. However, the basic ingredients remain the same: mayonnaise, chopped pickles and/or relish, capers, and herbs. Tartar sauce is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari.
Tartar Sauce Around The World
Tartar sauce is not just limited to France and the Western world. It has become a popular condiment worldwide, with variations in different countries.
In the United Kingdom, Ireland, New Zealand, Australia, Fiji, and South Africa, tartar sauce is spelled as “tartare sauce.” The ingredients remain the same, but the spelling differs.
In Japan, tartar sauce is a popular condiment for fried shrimp and other seafood dishes. However, the Japanese version has a different taste as it includes rice vinegar and soy sauce.
In Russia and Ukraine, tartar sauce is known as “sauce provencal” and is made with sour cream instead of mayonnaise.
In the Middle East, there is a similar sauce called “tarator” or “taratur” made with tahini, garlic, lemon juice, and parsley. This sauce is used to dress fish and other meats.
In India, tartar sauce has been adapted to local tastes and is made with spices such as cumin, coriander, and turmeric.
The Popularity Of Tartar Sauce
Tartar sauce has gained immense popularity over the years, especially when it comes to seafood dishes. Its creamy texture and tangy flavor make it a perfect accompaniment to fried fish, shrimp, and other seafood delicacies. It has become a staple condiment in many restaurants and homes across the world.
While tartar sauce was initially created as an accompaniment to beef tartare, it has evolved to become a favorite sauce for seafood lovers. Its versatility and ability to enhance the flavor of any seafood dish have made it a go-to condiment for many.
The popularity of tartar sauce can also be attributed to its easy availability. It can be found in most grocery stores and supermarkets, making it convenient for people to buy and use at home. Additionally, its simple recipe has made it easy for people to prepare it at home as well.
National Tartar Sauce Day, which takes place every Friday after Lent starts, is a testament to the popularity of this condiment. It is celebrated by seafood lovers across the world who enjoy their favorite seafood dishes with a dollop of tartar sauce.
