How To Make Tartar Sauce? - []

How To Make Tartar Sauce?

How To Make Tartar Sauce

What is Tartar sauce made of?

What Is Tartar Sauce? losinstantes/Getty Images By Layla Khoury-Hanold for Food Network Kitchen Layla Khoury-Hanold is a contributor at Food Network. Perhaps you know and love tartar sauce as an accompaniment for fish ‘n’ chips. But what exactly is it? Here, we discover what’s in tartar sauce, provide a step-by-step guide to making homemade tartar sauce and share our best tartar sauce recipes.

Trust us, you’re going to want to serve it with more than just fried fish. Tartar sauce is a mayonnaise-based condiment made with chopped pickles or relish, shallots and capers that’s typically served with seafood. It’s often enjoyed as dip for fried fish, especially, as well as other seafood dishes, such as our, or (pictured above).

losinstantes/Getty Images Tartar sauce is made with three main ingredients: mayonnaise, shallots and capers. Tartar sauce can also include the following additions:

  • Pickles: finely chopped pickles, cornichons or sweet pickle relish
  • Mustard: Dijon or whole grain
  • Herbs: parsley, dill, chives or tarragon
  • Citrus: lemon juice and zest
  • Egg: chopped hard-boiled eggs
  • Aromatics: garlic, scallion
  • Condiments: hot sauce, Worcestershire sauce
  • Sweetener: some recipes call for a teaspoon or so of sugar
  1. Add Ingredients to Food Processor: Place mayonnaise, small-diced pickles (or cornichons), white wine vinegar (or Champagne vinegar), capers, coarse-grain mustard, salt and pepper in a food processor or mini chopper fitted with a steel blade.
  2. Mix the Ingredients: Pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
  3. Chill the Tartar Sauce: Transfer the tartar sauce into a container, then cover and chill at least 1 hour or until ready to serve.
  4. Serve and Store the Tartar Sauce: Serve the chilled tartar sauce with fried fish, seafood dishes or vegetables. Store any leftover tartar sauce in a covered, air-tight container for up to 1 week.

Homemade tartar sauce will last for up to 1 week stored in the fridge. Be sure to store tartar sauce in an air-tight, resealable container and label and date the contents. As Ina Garten says, you can’t have fish ‘n’ chips without tartar sauce. This easy recipe calls for classic ingredients and lets a food processor do the work of finely chopping the pickles and incorporating the ingredients into a delectable dip.

Kardea Brown’s classic fried fish and dill tartar sauce is inspired by Friday fish fries after church and fashioned after the same recipes her mom and grandma taught her. The key ingredients here are Duke’s mayo, which gives the mixture a distinct tang, and fresh dill which adds an herbaceous pop. Ingrid Hoffann’s riff on tartar sauce includes smoky chipotle peppers, which makes an ideal creamy, smoky addition to fish tacos.

Mayo still serves as the base, but in addition to chipotle, a medley of garlic, scallion and lime juice lends a zippy punch. Chopped pickled jalapenos team up with scallions, cilantro, lime juice and Worcestshire sauce to create a zesty, spicy tartar sauce.

Try it on shrimp tacos, as a dip for fish sticks or French fries or dolloped on baked potatoes. This standard recipe deviates from tradition a little bit with the addition of chopped egg and a sprinkling of paprika. The egg gives the sauce a little more heft, making it a good accompaniment to hearty seafood dishes and crudité platters alike.

For her take on tartar sauce, Anne Burrell strives for an extra silky texture. To pull it off, she adds yolks and malt vinegar and emulsifies it with vegetable oil to create a homemade mayo base, then combines it with finely chopped shallots, chopped cornichons and capers.

What’s the difference between mayonnaise and Tartar sauce?

What is the difference between mayo and tartar sauce? – Mayonnaise is an emulsion of oil, lemon juice or vinegar, and egg yolk. Tartar sauce is a condiment made of mayo, lemon juice, capers, pickles, and herbs. Mayo can be served with burgers, sandwiches, and etc. while tartar sauce is mainly served with seafood.

Is tartar sauce Russian?

The Origin of Tartar Sauce – Tartar sauce, of course, comes from the Land of a Thousand Sauces—France. And while it doesn’t achieve the status of bechamel, hollandaise, or the other Mother Sauces, it is a respectable Second-Cousin-Once Removed Sauce thanks to its ubiquitous presence on every fried seafood platter.

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, they ate roughly shredded meat in order 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.

What flavor is tartar?

What Is Tartar Sauce? – Tartar sauce is a mayonnaise-based sauce that is often served with fried seafood dishes. It has a rich, creamy texture and a refreshingly tangy flavor.

Why is it called tartar sauce?

What is the origin of the Tartar sauce? – The name is derived from the French Sauce Tartare. It is named after the Tatar tribe which came from Eurasian Steppe to occupy the parts of Ukraine and Russia. The Tartar introduced finely minced meat eaten raw which became known as hamburg steak.

Why do people use tartar sauce?

Fun Tartar Sauce Facts – Here are some fun tartar sauce facts.

The word tartar is believed to be originated from a Turkic word and is named after the Tartar people of Mongolia.It is popularly consumed as a condiment along with ingredients like pickles, onions, and parsley.Tartar sauce complements the taste of fish and other seafood.It adds a rich, creamy, appearance to the fish, prawns, or other sea foods.It can also be enjoyed with chicken.Tartar sauce can also be used as a marinade for grilling fish or chicken.It enhances the taste of otherwise bland vegetables.It pairs well with pasta or a potato salad.

What is it called tartar sauce?

Is there gluten in tartar sauce? – Tartar sauce is typically made of mayonnaise, chopped pickles or gherkins, and onions, capers or fresh parsley, so it should be gluten-free. For those who follow a GF diet, always check the label to verify that the mayonnaise you are using is gluten-free. —Ellie Crowley, Taste of Home Culinary Assistant

Do English use tartar sauce?

Ingredients – Typical preparation sees a fillet of meaty white fish, such as cod, haddock, or pollock, served in a batter that’s light but crispy, fried but not greasy, and as golden as a pint of British ale. To make great fish and chips, you must use white-fleshed fish with a flaky and tender texture and a mild, maybe even slight sweetness in flavor which will pair well with the batter.

  1. Ideally you want a slow-moving-bottom-dwelling fish like cod, haddock, pollock and halibut.
  2. They are basically gigantic cows of the sea, slowly grazing the ocean floor, hardly using their muscles which translates to delicate texture and mild flavor.
  3. When frying the fish, the goal is to maximize the mildness and flakiness of the flesh by quickly crisping the outer coat while steaming the fish fillet inside, which brings us to the next topic: batter.
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The secret to the dish lies within perfecting the batter. Beer is a key ingredient in well-made fish and chips. Adding beer to a batter made from flour instead of water boosts flavor and provides a “lighter, crispier” coating. The batter also protects the fish during cooking.

As the mixture crisps, it forms a shell around the fish, locking in moisture and steam-cooking the fillet. Keeping up with the cuisine and tradition, a nice English ale is the preferred beer of choice, though any good lager would work. We decided to go with Newcastle which leaves a touch of caramel sweetness without a bitter aftertaste.

Other good beers recommended for beer batters are Budweiser, Modelo and Corona. Stay away from IPA and anything too hoppy, it will ruin the batter making it bitter. Why use beer or soda water in the batter? Beer and Soda water is carbonated which affects the batter in two ways:

  1. Carbonation helps to leaven the batter. When tiny bubbles of Carbon Dioxide are heated, they create tiny pockets of air creating a more open texture aka extra crunchiness.
  2. Carbonation makes the batter acidic which limits gluten development. Carbonated beverages have a low pH of 4 and gluten forms most readily in a pH of 5 to 6. Less gluten means crisper coating.

Why add vodka? Beer is usually low in alcohol whereas vodka is high in alcohol content. Alcohol enables the batter to dehydrate quickly and brown faster resulting in lighter, crisper coating. Vodka also has lower pH than water which will also limit gluten development. Again, water enables gluten formation resulting in a leathery and tough coating. Fried Fish should be light, airy and crunchy. Repeat after me. Chips and French Fries are not the same. While all frites are French fries, not all French fries are chips, not from the British perspective at any rate. Chips are thiccc! They look like they were once a potato, hearty slices of fried potato that perfectly match their giant hunk of fried fish counterpart.

Here is how I explain it to the Americans, if a French fry and a potato wedge had babies, plump little bébés, it would be chips. Anyway, some prefer the freedom and patriotism of the American fry while others might enjoy the order and heartiness of an English chip. Some may see the difference between chips vs fries, some may not, and others might not even care.

Either way, we can all agree that fried potatoes are aah-mazing!

  • Salt & Vinegar – In chip shops in most parts of Britain and Ireland, salt and vinegar are traditionally sprinkled over fish and chips at the time it is served. Suppliers use malt vinegar, onion vinegar (used for pickling onions).
  • Mushy Peas – In England, a portion of mushy peas is a popular side dish, as are a range of pickles that typically include gherkins, onions and eggs.
  • Tartar Sauce – In the UK, tartar sauce is commonly served with fish and chips, but usually at restaurants and not fish and chip shops. However most of the time it will be a commercial sauce which is a poor facsimile to the real thing. Once you have made your own homemade Tartar Sauce, especially the one I have made here, you will never look back at the store bought junk.
  • Lemon – In table-service restaurants and pubs, the dish is usually served with a slice of lemon for squeezing over the fish and without any sauces or condiments, with salt, vinegar and sauces available at the customer’s leisure.
  • Curry Sauce | Gravy – In Ireland, and Wales, most takeaways serve warm side portions of sauces such as curry sauce or gravy. The sauces are usually poured over the chips. In some areas, this dish without fish is referred to as ‘wet chips’.
  • Pea Mix | Bean Mix – In the Midlands especially, chips with mushy peas or baked beans is known as a “pea mix” or a “bean mix”.
  • Scraps – Other fried products include ‘scraps’ (also known as ‘bits’ in Southern England and “scrumps” in South Wales), originally a by-product of fish frying.

Which country made tartar sauce?

History of National Tartar Sauce Day – The real origin of tartar sauce remains unclear. Some say that it has been in existence since the Roman era, while others insist that tartar sauce originated from France. A few maintain that the French evolved the condiment.

  1. The current tartar sauce originated in France as sauce tartare.
  2. It is spelled as ‘tartare sauce’ in some parts of Europe, South Africa, and Australia.
  3. Tartar sauce is mainly made from mayonnaise with pickles, capers, herbs, and in some recipes, hard-boiled eggs or lemon juice.
  4. The recipes differ in different places to accommodate individual tastes and preferences.

The sauce is made as a condiment to be enjoyed with seafood. The best seafood choices are cod, salmon, haddock, shrimp, and pollack. Tartar sauce became commercially available in the 1920s, making it easier to get it at grocery stores, rather than making it from scratch.

  1. The National Tartar Sauce Day that takes place every Friday after Lent starts, has a cultural and religious link to food.
  2. This is because as a large amount of people switch to consuming fish, the distinct flavor of the sauce becomes a necessity.
  3. Seeing how the limitation on food items to be consumed can have an impact on the eating habits of people, the National Tartar Sauce Day came into being.

The day was founded by Frisch’s Big Boy in 2017 to pay tribute to the sauce that becomes a must have item on a yearly basis. However, Frisch’s relationship with tartar sauce is a story on its own. The first Frisch’s cafe was opened up in Cincinnati in 1923, and was taken over by the original owner’s son, Dave Frisch, in 1923.

This is when Dave started experimenting with food and ended up adding his homemade tartar sauce to the Big Boy sandwich. From thereon, the special sauce by Dave became a hit and went on to be sold in stores in the 1960s. Since the tartar sauce led to the instant success of the eatery, it is no wonder Dave Frisch decided to create a day especially for it! National Tartar Sauce Day is celebrated at a time when the condiment is in high demand during this period as seafood becomes the choicest food item of the season.

Lent is the period of fasting and abstinence from beef and chicken. For those who are not really fans of fish, tartar sauce is the best for enjoying fish and seafood with its creaminess and zingy taste. Of course before tartar sauce was discovered, people resorted to other sauces to add flavor to food items.

For instance, in the Middle Ages, mustard was very famous. The ingredients for mustard too, were later amended to make it more commercial. In the 16th, 17th, and 18th centuries, several other sauces were invented such as Pesto sauce, chutney, soy sauce, and ketchup! Tartar sauce is also enjoyed with pita bread, chips, and roasted veggies.

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We celebrate National Tartar Sauce Day with lots of seafood and enjoy it with the sauce. If you don’t like fish at all, you can enjoy it with vegetables.

What is tartar sauce called in England?

Tartar sauce (tartare in the United Kingdom and Australia) is a mayonnaise-based sauce. It is often served as a condiment with seafood dishes.

Did the Tatars make tartar sauce?

What Is the Origin of Tartar Sauce? – Tartar sauce’s roots are difficult to track. It’s believed that tartar sauce originated in France after the 18th century because France first invented mayonnaise, which is a main ingredient in tartar sauce. The name might just be an even bigger mystery.

Is tartar sauce healthy for you?

Contains eggs – Tartar sauce typically contains mayonnaise, which is made with eggs. As a result, regular tartar sauce is unsuitable for vegans and people with an allergy to eggs. Some people may also be allergic to other ingredients found in tartar sauce, such as lemons, dill, or mustard.

If you’re allergic to any of these items, you may need to avoid tartar sauce or choose an allergen-free variety. Keep in mind that commercial varieties of tartar sauce made with mayonnaise use pasteurized eggs, meaning that they’ve been treated to destroy bacteria. This means they’re safe for those who need to avoid eating raw eggs, including young children, older adults, and pregnant people.

These populations may need to avoid homemade tartar sauce that contains mayonnaise made from raw or unpasteurized eggs, because this ingredient may increase the risk of foodborne illnesses such as Salmonella poisoning ( 21 ). summary Tartar sauce is high in sodium and vitamin K, two micronutrients that some people may need to limit.

Why is tartar sauce so expensive?

The price of tartare sauce could soar due to a global shortage of capers, a leading distributor has warned. RH Amar which distributes Crespo, the UK’s leading brand of olives and capers, fears the cost of capers – a key ingredient in the sauce – will rocket over the next year due to increased demand and falling supply.

  • Fewer regions in the Mediterranean are producing capers, as the tiny vegetable is tricky and labour-intensive to harvest.
  • Prices have risen 30% in the past four years and a further double-digit rise is expected this year.
  • A surge in the popularity of fish and chips and a greater use of capers as a pizza topping were also driving demand, said RH Amar chairman Henry Amar.

“In the past, tartare sauce was served with Dover Sole, but today its appeal is much more mainstream,” he said. “As capers are an integral ingredient of the sauce, there will inevitably be a knock-on effect,” Amar added.

Why is it called Russian sauce?

History – Russian dressing is mentioned as early as 1900 in U.S. sources. It is also documented in a 1910 catering book as an alternative to vinaigrette for dressing tomatoes or asparagus, A 1913 cookbook has a recipe which is a vinaigrette with paprika and mustard.

A mayonnaise-based recipe is documented in 1914. The condiment came to be called “Russian” since the original recipe included caviar, a staple of Russian cuisine. Local historians claim that the mayonnaise-based version was invented in Nashua, New Hampshire, by James E. Colburn in the 1910s. A 1927 biographical article calls him “the originator and first producer of that delectable condiment known as Russian salad dressing”.

Colburn had been selling “Colburn’s Mayonnaise salad dressing” at his store since at least 1910. To have conferred upon the epicurean tastes of a great body of people a delicacy at once as refined as it is permanent in its popularity is not to have lived in vain; rather it is to have added to the joy of living.

  • Hit upon an assembly of ingredients, which he named Russian salad dressing,,
  • Wealth on which he was enabled to retire.
  • As he rests on his laurels, he is conscious of having done his part well in conferring a blessing upon the people who have learned the art of eating well.
  •   Hobart Pillsbury, New Hampshire Resources,

By 1914, Colburn’s company was manufacturing it, and distributing it to retailers and hotels. He earned enough from its sale that he retired in 1924.

Is tartar sauce an American thing?

What is tartar sauce? – Tartar sauce is a condiment that some say dates back to the Romans. Others put the classic spread squarely in the French camp. Hmm. Regardless of its origin, tartar sauce is most often served with seafood dishes like fish and chips, fried shrimp, clams and crab cakes. Join our community of food lovers! Get my latest recipes, helpful kitchen tips and more good things each week in your inbox. Some people like a bit of sweetness in their tartar sauce, others like it on the tangy side. The beauty of making a homemade tartar sauce is that you can easily customize it to your own tastes.

Is there no tartar sauce in England?

THE CHIP MYSTERY – Nobody is entirely sure how fried potatoes became a part of the European diet. Food historians do know that it took a really long time for fried potatoes (or potatoes of any kind) to make their way to England. Belgium stakes a claim as the inventor of fried potatoes.

The story goes that in 1680 winter was so cold that the River Meuse (located in present day Belgium) froze over and that the women in the area would turn to cutting potatoes in the shape of fish and frying them in a bit of oil so as to provide sustenance for their families. Going back to Charles Dickens, he mentions in his 1859 novel A Tale of Two Cities, “husky chips of potato fried with some reluctant drops of oil,” which means that chips had definitely reached England by mid-century.

It is difficult to pinpoint the precise arrival of fried potatoes in England, but by 1860 we see the very first fish and chips shops. As usual with food origins, there are competing claims for being the first British fish and chip shop. Many food historians say that a Jewish cook, a young Ashkenezi immigrant named Joseph Malin, opened the first chippy in 1860 in London.

The shop was so successful that it remained in business until the 1970s. And up near Manchester, the fish and chip stand opened by John Lees was doing a brisk business by 1863. By 1910 there were 25,000 fish and chip shops in the U.K. and they even stayed open during World War I. In an effort to boost morale at home, Prime Minister David Lloyd George made sure that fish and chips stayed off the ration list (eggs, bread, and meat were on the list).

The same practice was observed during World War II, when Winston Churchill famously referred to a hot meal of fish and chips as “the good companions.” According to legend, British soldiers storming the Normandy beaches on D-Day would identify each other by yelling out, “Fish,” and waiting for the barely coded response, “Chips.” In modern, multicultural U.K., there is plenty of competition for the National dish.

  1. In fact, chicken tikka masala makes a strong claim but most food writers, cooks, and chefs still regard fish and chips as a culinary symbol of Britishness.
  2. Some chippy traditions have changed over the years.
  3. For example during the war years, paper rations meant that fish and chips were served in cones of yesterday’s newspaper.

That practice went out of favor in the 1980s when it was deemed unsafe for food to come in contact with newspaper ink without a greaseproof paper in between. And, traditionally, fish and chips were accompanied by salt and malt vinegar, but younger generations have turned to curry sauce and, heaven forbid, even ketchup.

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In Australia they like tartar sauce.In England it’s customary to use malt vinegar.In Belgium they prefer mayonnaise.In Scotland the tradition is brown sauce.In Denmark they like remoulade.In the U.S. we partner with the Aussies.

At Skull Creek Dockside we offer a wide array of delicious and mouthwatering food but don’t sleep on our Fish and Chips. Hope to see you soon, and remember, the first Friday in June is National Fish and Chips Day. How about a few more puns. New Cod on the Block, For Your Fries Only, and Frying Nemo (our fave).

What do you eat with tartar sauce?

Homemade Tartar Sauce Serving Suggestions – Tartar sauce is traditionally served with seafood dishes like crab cakes and fish and chips, but in our house, we eat it with veggies instead! Here are a few of our favorite ways to enjoy it:

With crispy baked (or air fried) veggies, I’d take crispy veggies over fish sticks any day! I love serving my air fryer cauliflower, air fryer French fries, and baked zucchini chips with homemade tartar sauce for dipping. On a crudité platter, Serve it as a dip with your favorite fresh veggies and pita bread, With grilled or roasted veggies. Dollop the sauce onto grilled corn, grilled zucchini, roasted cauliflower, roasted broccoli, or grilled veggie kabobs, On a sandwich. It’d be excellent in all sorts of sandwiches, but I especially love it in place of the remoulade sauce in this Crispy Cauliflower Po’ Boy, In a baked potato. Move over, sour cream! A scoop of this sauce is fantastic inside a piping hot baked potato,

How do you like to use homemade tartar sauce? Let me know in the comments!

What is the English version of cream of tartar?

What is Cream of Tartar? – According to Sarah Jampel, recipe development and test kitchen manager at King Arthur Baking company, “Cream of tartar is, most simply, a powdered acid (specifically, a powdered form of tartaric acid). It’s a byproduct of winemaking (grape fermentation) that’s collected and purified.” Also marketed in the U.K.

Is tartar yellow or black?

Removing Black Tartar – All forms of tartar, no matter the color, should only be removed by your dentist or dental hygienist. The cleaning process your dentist will undertake is known as scaling and root planing, where black tartar is scraped off above and below the gum line. Fortunately, tartar buildup can be prevented with a few simple steps:

Brush at least twice a day for two minutes at a time If you’re prone to excessive plaque buildup it’s recommended to brush after every meal Switch to a tartar control toothpaste with fluoride to prevent decay and buildup Floss at least once a day to remove any food and bacteria trapped between teeth Visit your dentist twice a year, or as recommended, for professional cleanings and checkups Avoid tobacco products

Black tartar is often an issue for aesthetics; no one wants to have a stained smile. However, in certain cases, it can lead to gum disease. See your dentist right away to properly remove any tartar buildup so your smile stays healthy.

Is tartar sauce healthier than mayo?

No.10. Tartar sauce – Flickr The classic seafood condiment tartar sauce continues the trend that creamy sauces belong toward the bottom of the list. But, it has less than half the calories per tablespoon as ranch and one-quarter the fat content of mayonnaise. Calories per tablespoon: 31

Why is it called tartar sauce?

What is the origin of the Tartar sauce? – The name is derived from the French Sauce Tartare. It is named after the Tatar tribe which came from Eurasian Steppe to occupy the parts of Ukraine and Russia. The Tartar introduced finely minced meat eaten raw which became known as hamburg steak.

Is tartar sauce vegetarian?

Is tartar sauce vegan? – Historically, no, tartar sauce isn’t vegan because it contains a considerable amount of mayonnaise which contains eggs, making it unsuitable for vegans. However, if you’re making your own at home you can just sub in plant-based mayo and it will be vegan friendly. Fabian is one of our lovely Content Marketing Assistants who loves writing almost as much as he loves coffee, old episodes of Escape to the Country (no judgement here), and cooking up a storm in his kitchen. : Is Tartar Sauce Vegan?

What country is tartar sauce from?

History of National Tartar Sauce Day – The real origin of tartar sauce remains unclear. Some say that it has been in existence since the Roman era, while others insist that tartar sauce originated from France. A few maintain that the French evolved the condiment.

The current tartar sauce originated in France as sauce tartare. It is spelled as ‘tartare sauce’ in some parts of Europe, South Africa, and Australia. Tartar sauce is mainly made from mayonnaise with pickles, capers, herbs, and in some recipes, hard-boiled eggs or lemon juice. The recipes differ in different places to accommodate individual tastes and preferences.

The sauce is made as a condiment to be enjoyed with seafood. The best seafood choices are cod, salmon, haddock, shrimp, and pollack. Tartar sauce became commercially available in the 1920s, making it easier to get it at grocery stores, rather than making it from scratch.

The National Tartar Sauce Day that takes place every Friday after Lent starts, has a cultural and religious link to food. This is because as a large amount of people switch to consuming fish, the distinct flavor of the sauce becomes a necessity. Seeing how the limitation on food items to be consumed can have an impact on the eating habits of people, the National Tartar Sauce Day came into being.

The day was founded by Frisch’s Big Boy in 2017 to pay tribute to the sauce that becomes a must have item on a yearly basis. However, Frisch’s relationship with tartar sauce is a story on its own. The first Frisch’s cafe was opened up in Cincinnati in 1923, and was taken over by the original owner’s son, Dave Frisch, in 1923.

  1. This is when Dave started experimenting with food and ended up adding his homemade tartar sauce to the Big Boy sandwich.
  2. From thereon, the special sauce by Dave became a hit and went on to be sold in stores in the 1960s.
  3. Since the tartar sauce led to the instant success of the eatery, it is no wonder Dave Frisch decided to create a day especially for it! National Tartar Sauce Day is celebrated at a time when the condiment is in high demand during this period as seafood becomes the choicest food item of the season.

Lent is the period of fasting and abstinence from beef and chicken. For those who are not really fans of fish, tartar sauce is the best for enjoying fish and seafood with its creaminess and zingy taste. Of course before tartar sauce was discovered, people resorted to other sauces to add flavor to food items.

For instance, in the Middle Ages, mustard was very famous. The ingredients for mustard too, were later amended to make it more commercial. In the 16th, 17th, and 18th centuries, several other sauces were invented such as Pesto sauce, chutney, soy sauce, and ketchup! Tartar sauce is also enjoyed with pita bread, chips, and roasted veggies.

We celebrate National Tartar Sauce Day with lots of seafood and enjoy it with the sauce. If you don’t like fish at all, you can enjoy it with vegetables.