This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Why the fuck is this page so short? Where is the history on tartar sauce? Why isn't there a section on it's relevance in pop culture? Get on this Wikipedies or whatever you guys call yourselves. Thank you and I hope this formated properly
This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
In Australia, Singapore, HK and all English speaking Asia it is tartare. Same for continental Europe. Perhaps Canada might be an example of non US usage of "tartar"? — Preceding unsigned comment added by 203.15.64.55 ( talk) 00:07, 26 June 2013 (UTC)
About name: I've always enjoyed it with the final "e", as a french expression, "à la tartare".
I think in English it's "tartar sauce"; maybe in French it's "tartare sauce", but this article is written in English. Does any native speaker of English write "tartare" other than affectedly?
In the United States, we only use tartare when referring to steak tartare. -- Zoe
The correct spelling is 'Tartare' not 'Tatar' the title of this whole article is wrong! —Preceding unsigned comment added by 92.4.11.148 ( talk) 02:00, 17 December 2008 (UTC)
Oh, what a confusion! I was amazed to see the discussion as I've never even heard of tartar sauce with no 'e'.I searched Google and got the following numbers:
Which suggests to me that actually the correct usage is the opposite of that shown on the page at present - ie 'tartare' is for British usage, and 'tartar' is for international. I'm inclined to change the article to reflect this if nobody minds. Comments? Naturenet 16:33, 27 Apr 2005 (UTC)
Let's change it. Vive la tartar. 66.93.38.80 06:59, 30 Apr 2005 (UTC)
::::if it's been changed, why does the page still say Tartar not Tartare? It's key to note that all of the references used on the page actually refer to Tartare. Clearly it is tartare sauce and this article is wrongly titled. — Preceding unsigned comment added by 77.100.230.214 ( talk) 00:25, 24 February 2015 (UTC)
Tartar sauce is the more common name, as evidenced above.
Moved. WhiteNight T | @ | C 20:17, 29 December 2005 (UTC)
I've moved it back. As FearÉIREANN pointed out the correct policy here is WP:ENGVAR and local consensus doesn't overrule that. Otherwise we'd see the whole project drift into American English. Ϣere SpielChequers 15:49, 14 May 2012 (UTC)
The photo is of chicken and tartar sauce. I don't think I have ever seen anyone use it on chicken before. Why not use something more traditional, such as fish? -- Soupisgoodfood 04:10, 16 September 2006 (UTC)
Maybe they didnt have a picture of that. 202.82.171.186 23:57, 5 April 2007 (UTC)
I think a better photo is needed then this one. Never seen that much sauce used on one plate and it is a very messy plate. There is also way to much food for that size of plate. I am going to check to see if I have a better photo or I will just take one my self. AdmRiley ( talk) 19:55, 18 February 2010 (UTC)
The pic DOES seem to show carrots in the tartar sauce, and I think I have seen that before. Maybe carrots should be added to the list of ingredients sometimes added. 202.82.171.186 23:57, 5 April 2007 (UTC)
Are we sure about this etymology? It seems quite likely the sauce derives from Turkish, Balkan and Caucasian tarator, which can be a soup or a sauce, and features cucumber and herbs in yoghurt. The switch to mayonnaise for a more stable commercial product would be readily understandable. Sjwells53 ( talk) 14:08, 22 June 2009 (UTC)
In any case, the Tartars were not from Turkey, they were from the Mongolian Steppe. The name referred to Tartarus, where they were thought to originate. — Preceding unsigned comment added by 76.118.72.171 ( talk) 17:41, 10 November 2011 (UTC)
As it stands right now, the entire History and Etymology section is questionable to me. Unless the information and connections outlined in the section are sourced reliably, it seems irresponsible for it to be included at all. Thomasemoran ( talk) 17:29, 9 January 2020 (UTC)
I have removed it. There is no connection between tartar sauce and the Tartars. -- 98.200.68.218 ( talk) 13:48, 22 June 2020 (UTC)
According to Joseph Favre, [1]. the term “tartare” comes from the Nordic barbarians, and is applied to grilled breaded preparations , accompanied by a spicy sauce; breaded preparations were then called "à la polonaise" in French cuisine, but the name remained for the sauce.
The Tartars are a misnomer of the Turkish-Mongol peoples , whose territory was also called Tartary in the West, coming from a confusion with the Turkish people of the Tatars , living near the Mongols. These peoples brought to Europe many brewery dishes based on the diet of Eastern Europe, such as sauerkraut (brought from the northeast , Tungus region of China by the Huns [see article]; also found sausages and pork knuckle in traditional cuisine), or steak tartare, also traditionally eaten as yukhoe , in Korea . The culture of this one is very influenced by the Mongols ( Mongolian and Ssireum wrestling , language , shamanic traditions... )
References
I just finished researching the standard ingredients for tartar sauce. From a pool of approximately 50 random internet recipes, I randomly sampled 12 and recorded the ingredients found in each recipe (the item, not the amount). I found the following frequencies of occurrence in the recipes:
Mayonnaise 100% Pickles 100% Capers 88% Lemon juice 88% Parsley 62% Salt 50%
Black Pepper 37% Mustard 25% Worcestshire 25% Onions 25%
Other ingredients listed in ONE recipe only were: cayenne, chives, dill(spice not pickle), garlic, horseradish, olive oil, olives, tarragon, and white wine.
I would strongly suggest that this article restrict the "STANDARD" ingredient list to those representing 50% or more of the recipes: Mayonnaise, Pickles, Capers, Lemon juice, Parsley, and Salt. N0w8st8s ( talk) 17:50, 24 April 2011 (UTC)n0w8st8s
The Secret Life of Sauces: Tarter Sauce is Mayonnaise and Pickle Relish. Most popular commercial preparations in the US reflect this. Home cooks here make it this way, adding some seasoning (commonly mustard) to taste.
I just read the ingredients list in this article, and capers? I've never heard of a commercial preparation that uses capers instead of or in addition to pickle relish. Maybe it's more common in home preparation or something but the ones you buy in the store don't have capers. 67.83.203.249 ( talk) 20:42, 23 January 2020 (UTC)
Food service Tartar Sauce is typically made from mayonnaise and sweet pickle relish, with a dash of lemon. It's exceedingly easy to make, and cheap.
Pickle Relish (Dill Relish) is not even mentioned in the article; it is the most common ingredient added to mayonnaise to make tarter sauce at home, and appears by name in the ingredients list of many commercial preparations. Drsruli ( talk) 06:38, 13 July 2021 (UTC)
An image used in this article,
File:Tartar Sauce.jpg, has been nominated for deletion at
Wikimedia Commons in the following category: Media without a source as of 26 August 2011
Don't panic; a discussion will now take place over on Commons about whether to remove the file. This gives you an opportunity to contest the deletion, although please review Commons guidelines before doing so.
This notification is provided by a Bot -- CommonsNotificationBot ( talk) 04:57, 26 August 2011 (UTC) |
Hello fellow Wikipedians,
I have just modified one external link on Tartar sauce. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 18 January 2022).
Cheers.— InternetArchiveBot ( Report bug) 04:16, 27 July 2017 (UTC)
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Why the fuck is this page so short? Where is the history on tartar sauce? Why isn't there a section on it's relevance in pop culture? Get on this Wikipedies or whatever you guys call yourselves. Thank you and I hope this formated properly
This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
In Australia, Singapore, HK and all English speaking Asia it is tartare. Same for continental Europe. Perhaps Canada might be an example of non US usage of "tartar"? — Preceding unsigned comment added by 203.15.64.55 ( talk) 00:07, 26 June 2013 (UTC)
About name: I've always enjoyed it with the final "e", as a french expression, "à la tartare".
I think in English it's "tartar sauce"; maybe in French it's "tartare sauce", but this article is written in English. Does any native speaker of English write "tartare" other than affectedly?
In the United States, we only use tartare when referring to steak tartare. -- Zoe
The correct spelling is 'Tartare' not 'Tatar' the title of this whole article is wrong! —Preceding unsigned comment added by 92.4.11.148 ( talk) 02:00, 17 December 2008 (UTC)
Oh, what a confusion! I was amazed to see the discussion as I've never even heard of tartar sauce with no 'e'.I searched Google and got the following numbers:
Which suggests to me that actually the correct usage is the opposite of that shown on the page at present - ie 'tartare' is for British usage, and 'tartar' is for international. I'm inclined to change the article to reflect this if nobody minds. Comments? Naturenet 16:33, 27 Apr 2005 (UTC)
Let's change it. Vive la tartar. 66.93.38.80 06:59, 30 Apr 2005 (UTC)
::::if it's been changed, why does the page still say Tartar not Tartare? It's key to note that all of the references used on the page actually refer to Tartare. Clearly it is tartare sauce and this article is wrongly titled. — Preceding unsigned comment added by 77.100.230.214 ( talk) 00:25, 24 February 2015 (UTC)
Tartar sauce is the more common name, as evidenced above.
Moved. WhiteNight T | @ | C 20:17, 29 December 2005 (UTC)
I've moved it back. As FearÉIREANN pointed out the correct policy here is WP:ENGVAR and local consensus doesn't overrule that. Otherwise we'd see the whole project drift into American English. Ϣere SpielChequers 15:49, 14 May 2012 (UTC)
The photo is of chicken and tartar sauce. I don't think I have ever seen anyone use it on chicken before. Why not use something more traditional, such as fish? -- Soupisgoodfood 04:10, 16 September 2006 (UTC)
Maybe they didnt have a picture of that. 202.82.171.186 23:57, 5 April 2007 (UTC)
I think a better photo is needed then this one. Never seen that much sauce used on one plate and it is a very messy plate. There is also way to much food for that size of plate. I am going to check to see if I have a better photo or I will just take one my self. AdmRiley ( talk) 19:55, 18 February 2010 (UTC)
The pic DOES seem to show carrots in the tartar sauce, and I think I have seen that before. Maybe carrots should be added to the list of ingredients sometimes added. 202.82.171.186 23:57, 5 April 2007 (UTC)
Are we sure about this etymology? It seems quite likely the sauce derives from Turkish, Balkan and Caucasian tarator, which can be a soup or a sauce, and features cucumber and herbs in yoghurt. The switch to mayonnaise for a more stable commercial product would be readily understandable. Sjwells53 ( talk) 14:08, 22 June 2009 (UTC)
In any case, the Tartars were not from Turkey, they were from the Mongolian Steppe. The name referred to Tartarus, where they were thought to originate. — Preceding unsigned comment added by 76.118.72.171 ( talk) 17:41, 10 November 2011 (UTC)
As it stands right now, the entire History and Etymology section is questionable to me. Unless the information and connections outlined in the section are sourced reliably, it seems irresponsible for it to be included at all. Thomasemoran ( talk) 17:29, 9 January 2020 (UTC)
I have removed it. There is no connection between tartar sauce and the Tartars. -- 98.200.68.218 ( talk) 13:48, 22 June 2020 (UTC)
According to Joseph Favre, [1]. the term “tartare” comes from the Nordic barbarians, and is applied to grilled breaded preparations , accompanied by a spicy sauce; breaded preparations were then called "à la polonaise" in French cuisine, but the name remained for the sauce.
The Tartars are a misnomer of the Turkish-Mongol peoples , whose territory was also called Tartary in the West, coming from a confusion with the Turkish people of the Tatars , living near the Mongols. These peoples brought to Europe many brewery dishes based on the diet of Eastern Europe, such as sauerkraut (brought from the northeast , Tungus region of China by the Huns [see article]; also found sausages and pork knuckle in traditional cuisine), or steak tartare, also traditionally eaten as yukhoe , in Korea . The culture of this one is very influenced by the Mongols ( Mongolian and Ssireum wrestling , language , shamanic traditions... )
References
I just finished researching the standard ingredients for tartar sauce. From a pool of approximately 50 random internet recipes, I randomly sampled 12 and recorded the ingredients found in each recipe (the item, not the amount). I found the following frequencies of occurrence in the recipes:
Mayonnaise 100% Pickles 100% Capers 88% Lemon juice 88% Parsley 62% Salt 50%
Black Pepper 37% Mustard 25% Worcestshire 25% Onions 25%
Other ingredients listed in ONE recipe only were: cayenne, chives, dill(spice not pickle), garlic, horseradish, olive oil, olives, tarragon, and white wine.
I would strongly suggest that this article restrict the "STANDARD" ingredient list to those representing 50% or more of the recipes: Mayonnaise, Pickles, Capers, Lemon juice, Parsley, and Salt. N0w8st8s ( talk) 17:50, 24 April 2011 (UTC)n0w8st8s
The Secret Life of Sauces: Tarter Sauce is Mayonnaise and Pickle Relish. Most popular commercial preparations in the US reflect this. Home cooks here make it this way, adding some seasoning (commonly mustard) to taste.
I just read the ingredients list in this article, and capers? I've never heard of a commercial preparation that uses capers instead of or in addition to pickle relish. Maybe it's more common in home preparation or something but the ones you buy in the store don't have capers. 67.83.203.249 ( talk) 20:42, 23 January 2020 (UTC)
Food service Tartar Sauce is typically made from mayonnaise and sweet pickle relish, with a dash of lemon. It's exceedingly easy to make, and cheap.
Pickle Relish (Dill Relish) is not even mentioned in the article; it is the most common ingredient added to mayonnaise to make tarter sauce at home, and appears by name in the ingredients list of many commercial preparations. Drsruli ( talk) 06:38, 13 July 2021 (UTC)
An image used in this article,
File:Tartar Sauce.jpg, has been nominated for deletion at
Wikimedia Commons in the following category: Media without a source as of 26 August 2011
Don't panic; a discussion will now take place over on Commons about whether to remove the file. This gives you an opportunity to contest the deletion, although please review Commons guidelines before doing so.
This notification is provided by a Bot -- CommonsNotificationBot ( talk) 04:57, 26 August 2011 (UTC) |
Hello fellow Wikipedians,
I have just modified one external link on Tartar sauce. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 18 January 2022).
Cheers.— InternetArchiveBot ( Report bug) 04:16, 27 July 2017 (UTC)