How to make the perfect tartare sauce — theguardian.com

Tartare sauce, that piquant gloop found in chippies and fancy fish restaurants alike, was not, you will unsurprised to hear, everyday fare on the windswept steppes of the ancient Tatar people. Instead, it has assumed the name of the more traditional Tatar dish of chopped raw meat, which it often accompanied in the fashionable dining rooms of 19th-century Europe – it seems unlikely that the warring tribes had much time for making condiments to serve with their stringy supper.

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