The history and origin of tartar sauce
Tartar sauce is a traditional preparation that dates back to 19th century French cuisine, where it was used as an accompaniment for fish and seafood. Its name comes from the Tatars, a nomadic people from Central Asia, although the recipe does not have a direct origin with them, but rather reflects the European influence and tendency to associate certain dishes with exotic cultures.
In different Latin American countries, this sauce can be found with similar names or its own variations depending on regional ingredients. For example, in Mexico and Argentina it is commonly known as "salsa tártara", while in some parts of Central America, it is sometimes prepared with fresh local ingredients, adapting its flavor.
Traditionally, tartar sauce is an emulsion made from mayonnaise, pickles, and fine herbs, and it is especially popular as an accompaniment for seafood dishes, fried fish, and even cold meats. Its texture and flavor make it a very versatile sauce in Latin American and global cuisine.
How to prepare smooth tartar sauce
Ingredients: Mayonnaise, Parsley, Sweet Cabbage, Lea & Perrins Worcestershire Sauce, Chow Chow, Scallion, Louisiana Hot Sauce, Onion.
Mix all the ingredients well and refrigerate overnight for the best flavor.
This can be used on all types of seafood.
It also tastes good as an accompaniment for other preparations.
The sauce can be stored in the refrigerator for a while, maintaining its freshness and flavor.
