Tartar Sauce

Tartar sauce, also spelled tartare sauce in the United Kingdom and other Commonwealth countries, is a mayonnaise-based cold condiment that originated in France, taking its name from steak tartare, which it commonly accompanied in nineteenth-century France. It typically contains chopped cornichons or gherkins and capers along with soft herbs such as tarragon, dill, parsley and chives, with British recipes emphasizing capers and gherkins and American versions often adding dill pickles, onions and parsley. In North American, British and French cuisine it is commonly served with breaded and fried seafood such as fried fish, clams and squid, and in Europe it also accompanies breaded, fried or grilled meats and cold dishes; it was already popular in Hungary by the late nineteenth century.