About the Product
Alaska 59 Tar-tar Sauce
is based on either mayonnaise (egg
white, mustard or vinegar, oil) or aioli (egg
white, olive oil, garlic, lemon juice), with certain other
ingredients added. In the UK,
recipes typically add to the base capers, gherkins,
lemon juice, and dill. US
recipes may
include chopped pickles or
prepared green sweet relish,
capers, onions (or chives),
and fresh parsley.
Chopped hard-boiled eggs or olives are
sometimes added, as may be Dijon
mustard and cocktail
onions.
Paul
Bocuse describes
sauce tartar explicitly
as
a sauce
remoulade, in
which the characterizing anchovy purée is to be substituted by
some hot Dijon mustard.
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 parts of Russia.
Good with
Hamburgers, Potato Salad, Hot Dogs, Salads, Seasoning, Sandwich
spread
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