Tartare sauce mystery revealed: why did it get its tartar name?

Tartar sauce, an indispensable condiment gracing our seafood platters, has a long and intriguing history. Its name, however, has puzzled many culinary enthusiasts, leaving them wondering, “Why did tartar sauce get its name?” This blog post delves into the origins of this enigmatic sauce, exploring the various theories and historical references that have shaped its nomenclature.

Etymological Origins

The word “tartar” has its roots in the French word “tare,” which referred to a thick, fermented sauce made with wine, vinegar, and spices. This sauce was commonly used in medieval Europe as a way to preserve meat and fish. Over time, the term “tare” evolved into “tartar,” and the sauce became associated with seafood preparations.

The Russian Connection

One theory suggests that tartar sauce originated in Russia. In the 18th century, Russian sailors brought a similar sauce, known as “sauce tartare,” to France. This sauce was made with mayonnaise, chopped gherkins, capers, and onions, and it quickly gained popularity among French chefs. The name “sauce tartare” was eventually adopted into English as “tartar sauce.”

The Tartar Sauce Debate

Despite the Russian connection, some culinary historians argue that tartar sauce did not originate in Russia. They point to earlier recipes that mention a similar sauce made with mayonnaise and herbs. These recipes date back to the 16th century, suggesting that tartar sauce may have been developed independently in different parts of Europe.

The Tartar Influence

Another theory proposes that tartar sauce is named after the Tatar people, a nomadic group from Central Asia. The Tatars were known for their culinary skills, and they may have introduced a similar sauce to Europe during their invasions in the 13th century. However, there is no definitive evidence to support this claim.

The Mayonnaise Connection

Tartar sauce is essentially a mayonnaise-based sauce. Mayonnaise, which is made with eggs, oil, and vinegar, originated in France in the 18th century. It is possible that tartar sauce evolved from mayonnaise, with the addition of herbs and other ingredients to create a more flavorful and versatile condiment.

The Modern Interpretation

Today, tartar sauce is a staple condiment for seafood dishes. It is typically made with mayonnaise, chopped gherkins, capers, onions, and herbs. However, variations exist, with some recipes calling for the addition of mustard, horseradish, or other ingredients.

Beyond the Culinary Realm

The name “tartar” has also been used in other culinary contexts. For example, “tartar steak” refers to a dish made with raw ground beef served with egg yolk and capers. This dish is believed to have originated in France in the 19th century.

Final Note: A Culinary Mystery Unraveled

The exact origins of tartar sauce remain shrouded in culinary mystery. However, the various theories and historical references explored in this blog post provide a fascinating glimpse into the evolution of this beloved condiment. Whether it originated in Russia, France, or elsewhere, tartar sauce has become an integral part of our culinary landscape, adding a tangy and flavorful touch to our seafood creations.

What You Need to Know

Q: What is the main ingredient in tartar sauce?
A: Tartar sauce is primarily made with mayonnaise.

Q: What gives tartar sauce its characteristic tangy flavor?
A: The tangy flavor of tartar sauce comes from the addition of gherkins, capers, and onions.

Q: Is tartar sauce the same as mayonnaise?
A: No, tartar sauce is a mayonnaise-based sauce with the addition of herbs and other ingredients.

Q: What is the difference between tartar sauce and remoulade sauce?
A: Remoulade sauce is a similar sauce to tartar sauce, but it typically contains mustard and horseradish.

Q: Can tartar sauce be used as a dipping sauce?
A: Yes, tartar sauce can be used as a dipping sauce for seafood, vegetables, and other snacks.