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Fri 26 May, 2017 12:51 am
I make mine with a few tablespoons of mayo, the same number of teaspoons of sweet pickle relish, a pinch of garlic power and a pinch of Old Bay.
Throw away the fish, eat the tartar sauce.
Isn't it spelled tartare?
@centrox,
I think that spelling is for like "beef tartare" (raw beef). Or it may be a regional thing. Tartar is an acceptable spelling for what is being described though.
Seems like it's a British/US English thing. The sauce was invented in France and named sauce tartare, which means rough or savage sauce. The Tatars, (one 'r') who lived in the Middle Ages in what is now Russia, were considered rough, savage violent etc - 'tartare' (two 'r's) is the French adjective meaning originally of or belonging to the Tatars and later rough etc. The sauce has nothing to do with the people, who are sometimes called Tartars in English.
The American spelling has dropped the final 'e' for the sauce, but the British/ Australian/New Zealand spelling has kept it.
Steak tartare is another French recipe using raw beef (hence (crude, rough, savage etc). In this case the name of the dish has passed complete and unaltered into American English.
@centrox,
We always mess everything up. 😃
@PUNKEY,
Well, I mix mayo, a little lemon juice, dill (dried or fresh), minced onion, minced dill pickle and capers. Season with salt and pepper.
@tibbleinparadise,
basically ，it is generally accepted
@centrox,
I guess it has a long history.
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