Tartar Sauce

Tartar Sauce by Chef Ankit Gaurav

The  Tartar sauce gets its name from the Golden Horde Mongols who invaded Europe in the 13th century, who were known to the locals as Tartars. This name comes from confusion over their allies the Tatars, because of whom the Europeans called Mongolia Tartary.

The sauce and its name have been found in cookbooks since the 19th century. The name derives from the French sauce tartare, named after the Tatars  (Ancient spelling in French of the ethnic group: Tartare) from the Eurasian Steppe, who once occupied Ukraine and parts of Russia.

Tartar sauce is based on either mayonnaise (egg yolk, mustard ,vinegar and  oil) with certain other ingredients added. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. 

Its creamy and silky taste and texture brings the best accompaniment of traditional Fish & Chips.


  1. Mayonnaise – 1 cup
  2. Salt – to taste
  3. Black Pepper – to taste
  4. Gherkins (minced) – 1 teaspoon
  5. Olives (minced) – 1 teaspoon
  6. Capers (minced) – 1 teaspoon
  7. Cocktail onions (minced) – 1 teaspoon
  8. Jalapeno (minced) – 1 teaspoon
  9. Dill leaves (chopped) – 1 teaspoon
  10. Lemon juice – 1 teaspoon


  1. In a bowl, mix together mayonnaise and all ingredients.  Add lemon juice. Season to taste with salt and pepper. Mix Properly.
  2. Refrigerate for at least 1 hour before serving.

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