Historians believe that the word “tartar” has an etymological origin with the Tatars, a group of people from Western Russia and Turkey. Legend has it, they ate roughly shredded meat in order to make the tough protein more palatable. This treatment of meat could be the origins of the more refined French classic.

Tartar sauce (French: sauce tartare; spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles and relish, caper, and herbs such as tarragon and dill.

Canola Oil [Protected with Antioxidant (307b)], Water, Malt Vinegar (from Barley), Sugar, Gherkins (3.6%), Maize Thickener (1422), Capers (2.1%), Egg Yolk, Salt, Food Acid (330), Preservative (202), Antioxidant (385), Flavours.

Tartar sauce is a cold dipping sauce that is usually served alongside seafood, mainly fish. It's a creamy condiment that is known for its rich and tangy flavor. Tartar sauce is a staple condiment at many seafood restaurants because it's mostly used for fried fish and fried oysters.