Definition of Tartar sauce

1. Noun. Mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish.

Exact synonyms: Tartare Sauce
Generic synonyms: Sauce

Definition of Tartar sauce

1. Noun. Alternative spelling of tartare sauce. ¹

¹ Source: wiktionary.com

Lexicographical Neighbors of Tartar Sauce

tart burner
tart cell
tartan
tartana
tartanas
tartane
tartaned
tartanes
tartaning
tartanry
tartans
tartar
tartar emetic
tartar sauce (current term)
tartar steak
tartarated
tartare
tartare sauce
tartareous
tartares
tartarian
tartaric
tartaric acid
tartarine
tartarization
tartarize
tartarized
tartarizes

Literary usage of Tartar sauce

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Add salt, pepper, and parsley, then lemon juice very slowly. tartar sauce. 1 tablespoon vinegar. J £ teaspoon salt. 1 teaspoon lemon juice. ..."

2. Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical by Eneas Sweetland Dallas (1877)
"... a tartar sauce. RESTAURANT—the Soup. Restaurant was originally the name of a soup with a strange history. One of the earliest accounts of it is to be ..."

3. Hotel Meat Cooking: Comprising Hotel and Restaurant Fish and Oyster Cooking by Jessup Whitehead (1901)
"Broiled Pompano—tartar sauce. The pompano isa southern sea fish somewhat rare and high priced It hue a decid-d flavor of its own that suggests the last» of ..."

4. Favorite Dishes: A Columbian Autograph Souvenir Cookery Book. Over Three by Carrie V. Shuman (1893)
"tartar sauce. From MRS. MYRA BRADWELL, of Chicago, Lady Manager. Three eggs; four tablespoonfuls olive oil; one and one- half teaspoonful of mustard; ..."

5. Oysters and Fish by Thomas Jefferson Murrey (1888)
"Fillet of Flounder, tartar sauce.— Cut the flesh from the bone lengthwise, and then cut each piece into strips an inch wide. Dip them in beaten egg. ..."

6. The Murrey Collection of Cookery Books by Thomas Jefferson Murrey (1895)
"Fillet of Flounder, tartar sauce.— Cut the flesh from the bone lengthwise, and then cut each piece into strips an inch wide. Dip them in beaten egg. ..."

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