Sauce tartare

Sauce tartare is a mayonnaise-based sauce that most likely originated in France. The creamy base is traditionally made with mayonnaise, though some variations occasionally may opt for crème fraiche, while the optional additions usually include spices and mostly chopped parsley, chervil, tarragon, capers, and pickles. Optionally, boiled egg yolks can also be added. Although the sauce was named after Tatars—the Turkic-speaking ethnic group from Central Asia—it is not related to the region or the people. The name probably appeared as a reference to the coarse texture of the sauce—since the Tatars were known for their barbarian behavior. The sauce was also initially served as an accompaniment to steak tartare, which is made with finely chopped raw beef or horse meat, and the dish probably influenced the origin of the name. Sauce tartare is usually served with fried fish or seafood, meat, and other types of fried dishes.