Tartar sauce is a thick, white, cold sauce, based on mayonnaise, which is typically served with deep-fried fish or seafood.
The sauce was invented by the French, who named the condiment "sauce tartare", however it was actually named for the Tatar people, who settled and ruled in Mongolia and parts of Eastern Europe.
Tartar sauce can be made in minutes, although it should be stored in the refrigerator for at least an hour before serving.
This popular accompaniment to fish contains a number of vegetables and herbs, which are blended together with mayonnaise and then refrigerated.
Tartar sauce can be bought in jars from the supermarket, however making your own sauce from scratch usually tastes better and in this case is no hassle at all.
You can start off by making a simple tartar sauce, adding ingredients to your favourite brand of mayonnaise. For those with a little more experience in the kitchen, you could even make your own homemade mayonnaise, which you could subsequently transform into a delicious tartar sauce.
Recipes for tartar sauce in the UK differ slightly to those from the US. British recipes include capers, gherkins, parsley, chives
and lemon juice in their ingredients, whilst in the US minced onion, sweet pickle or dill
relish and capers are added. Sometimes hard-boiled eggs and olives may also be included.
The sauce can be prepared in a food processor or blender but may just as easily be made by mixing the ingredients together in an ordinary mixing bowl.
The prepared tartar sauce should be kept in a jar with a screw-on lid for a maximum of 1 week.
Below are four different recipes for tartar sauce including one, which gives instructions on how to make homemade mayonnaise from scratch.