What country is tartare sauce originally from?
Tartar sauce Yes, tartar(e) sauce was named for the Tatar peoples of Mongolia. No, it is not a traditional Tartar recipe. The word tatar’ refers to the Turkic-speaking people [Tatars] who settled in Mongolia sometime during the 5th Century AD. In the food world, tatar’ takes on the French spelling tartare’ and is most often associated with tartar(e) sauce and steak tartare. Meat/fowl/fish sauces made with eggs, oil, vinegar and spices date back to Medieval times, a tradition carried over from Ancient Roman cookery. These recipes were not called “tartar sauce” but are unmistakably similar to the sauce we know today. They were still popular in Elizabethan and later times: “Sauce for hens or Pullets to prepare them to roast…Then for the sauce take the yolks of six hard eggs minced small, put to them white-wine, or wine vinegar, butter, and the gravy the of the hen, juyce of orange, pepper, salt, and if you please add thereto mustard.” — Accomplist Cook, Robert May [1685] (p. 149) The
