The name of the sauce comes from the ancient warring times between Mongolian and Turkic tribes known as Tartars. Their name was based on Tartarus, the abyss from Greek mythos. It's been around at least since medieval times, most likely originating from Ancient Roman cookery. For years it has been served with fish, fowl, and meat, and some derivations specific to each do exist, but the basic ingredients have always remained the same.

See AlsoEdit

Tartar Sauce (Recipe)