Tartar sauce

Tartare sauce or tartar sauce (named after the Tartars ) is a cold sauce of traditional French cuisine. According to the classical definition, it is a hard-boiled egg yolk prepared with mayonnaise, which is mixed with a puree of green onions or chives.

You will be served with fish, seafood, roast beef, cold roast or similar.

In a simplified way of preparation, the sauce is created as a derivative of an ordinary mayonnaise by adding finely chopped hard-boiled egg and finely cut chives.

In published recipe variations than other ingredients, other herbs such as parsley and tarragon, capers, chopped gherkins, shallots or onions, mustard and garlic added. A prepared from hard-boiled egg mayonnaise with gherkins, capers, parsley, tarragon and chives but is referred gribiche in classic French cuisine as a sauce.