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Definition of Tartare sauce
1. Noun. Mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish.
Definition of Tartare sauce
1. Noun. A sauce made from mayonnaise and a chopped mixture of pickled gherkins, capers, olives and shallots; traditionally served with fish or other seafood. ¹
¹ Source: wiktionary.com
Lexicographical Neighbors of Tartare Sauce
Literary usage of Tartare sauce
Below you will find example usage of this term as found in modern and/or classical literature:
1. Beverages and Sauces of Colonial Virginia, 1607-1907 by L. S. F., Laura Simkins Fitchett (1906)
"tartare sauce Mode.—Put the yolks of four eggs into a basin, with salt and mustard
to taste, and stir olive oil into them, one tablespoonful at a time; ..."
2. The New England Cook Book by Helen Saunders Wright (1912)
"tartare sauce (1) Add to 1 cup of well-seasoned Mayonnaise 1 tea- spoonful of
tarragon vinegar, 1 tablespoonful of ..."
3. The Century Cook Book by Mary Ronald (1895)
"Dress on a napkin and serve with Mayonnaise, tartare sauce, or quarters of lemon.
BROILED SMELTS Split the smelts down the back and remove the bone. ..."
4. The Table: How to Buy Food, how to Cook It, and how to Serve it by Alexander Filippini (1889)
"Lamb fries with tartare sauce are prepared the same way, only serving with half
a pint of tartare sauce (No. 207), in a separate bowl. 674. ..."
5. Mrs. Seely's Cook Book: A Manual of French and American Cookery, with by Lida Seely (1902)
"Make a tartare sauce. When ready to serve, fill each half egg with tartare sauce
and put round the fish. Put a bunch of parsley between each egg. ..."
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