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tartar sauce
Tartar sauce (in the UK, New Zealand and Australia, tartare sauce) is a mayonnaise-based sauce, typically of a rough consistency. It is often used as a condiment with seafood dishes.
==Composition==
It is based on mayonnaise (egg yolk, mustard or vinegar, oil) with some extra ingredients. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and tarragon. US recipes may include chopped pickles or prepared green sweet relish, capers, onions (or chives), and fresh parsley.〔 Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard. Paul Bocuse describes sauce tartare explicitly〔Paul Bocuse, La cuisine du marché,1976〕 as a sauce remoulade,〔Bocuse describes the Remoulade just previous Sauce Tartare as a standard mayonnaise (egg yolks, vinegar, oil) with additional chopped capers, gherkins and herbs and some anchovy purée〕 in which the characterising anchovy purée is to be substituted by some hot Dijon mustard.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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