Talk:Tartar sauce

message: 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)
replies: text: I have made the change. I suppose somebody might want to move all of this to Tartar sauce and make Tartare sauce the redirect. I'd have no objection if they did but to be honest, I don't think it matters as both come to the same page either way. Naturenet 07:20, 13 May 2005 (UTC)
replies: text:  I don't think you could claim that "tartar" is the "International" word - It just means that there are more Americans than the rest of us. Similar to the way "color" returns 869 million results and "color" only 180 or so million.70.189.211.215 (talk) 19:38, 18 April 2009 (UTC)
replies: text: It's "tartare" in Australia too, not just the UK. I've never seen it spelt without the E here.  — Preceding unsigned comment added by 114.198.96.207 (talk) 16:27, 12 December 2012 (UTC)
thread_title:  With an 'e' or without? 

message: *tartare sauce: 26300 results
*tartar  sauce: 131000 results
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)
replies: text: I have made the change. I suppose somebody might want to move all of this to Tartar sauce and make Tartare sauce the redirect. I'd have no objection if they did but to be honest, I don't think it matters as both come to the same page either way. Naturenet 07:20, 13 May 2005 (UTC)
replies: text:  I don't think you could claim that "tartar" is the "International" word - It just means that there are more Americans than the rest of us. Similar to the way "color" returns 869 million results and "color" only 180 or so million.70.189.211.215 (talk) 19:38, 18 April 2009 (UTC)
replies: text: It's "tartare" in Australia too, not just the UK. I've never seen it spelt without the E here.  — Preceding unsigned comment added by 114.198.96.207 (talk) 16:27, 12 December 2012 (UTC)
thread_title: Worldwide

message: Tartar sauce is the more common name, as evidenced above. 
===Voting===
:Add *Support or *Oppose followed by an optional one-sentence explanation, then sign your vote with ~~~~
*Support. —Locke Cole 22:10, 24 December 2005 (UTC)
replies: text: maybe more common but quite simply wrong - the etymology derives from the French - nothing to do with the Tartars whatsoever - its a French proper noun adopted into English. Americans have lazily dropped the 'e' for some reason known only to themselves! — Preceding unsigned comment added by 92.4.11.148 (talk) 2008-12-17T02:03:40
===Result===
Moved. WhiteNight T | @ | C 20:17, 29 December 2005 (UTC)
thread_title: Requested move

message: :Add *Support or *Oppose followed by an optional one-sentence explanation, then sign your vote with ~~~~
*Support. —Locke Cole 22:10, 24 December 2005 (UTC)
thread_title: Voting

message: Moved. WhiteNight T | @ | C 20:17, 29 December 2005 (UTC)
thread_title: Result

message: 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)
replies: text: Auguste Escoffier wrote 1903/1907 in his famous "Bible of the Haute Cuisine", "A guide to moderne Cookery", in recipe No. 1645, Poulet de grains tartare, citation from the English translation of 1907: "Preceed as in (recipe) No. 1636 (Poulet de grains grille diable), but serve a Tartare sauce at the same time." That is the whole recipe and all about "...I have never seen anyone...", a higher accolade is not available, nowhere. And while Sauce Tartare is mostly concidered to be identical with Sauce Remoulade, it is a present time standard to serve chicken with that kind sauces, e.g. as chicken sandwich or as cold chicken salad. Check my yesterday changes of the artikle regarding Escoffier, Bocus, Mrs. Beeton, Austrian practice and German dictionary.--46.114.37.136 (talk) 08:20, 17 June 2014 (UTC)
thread_title:  Chicken? 

message: 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)
thread_title:  Carrots 

message: 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)
thread_title:  Ingredients for Tartar Sauce 

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thread_title: File:Tartar Sauce.jpg Nominated for Deletion

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