poprock wrote:And, come to think of it, how come tartare sauce is nothing to do with steak tartare? I suppose you might use capers in both? Fuck it, I looked this up. Apparently you did used to serve tartare sauce with steak tartare. That’s how Escoffier described it in Le Guide Culinaire, all the way back in 1921. The two things were separated by the ’30s though. The 1938 edition of Larousse Gastronomique lists the two things separately and definitely doesn’t include tartare sauce with its steak tartare recipe. And the name is mental. Tartare came from Tartar - as in the Tatars, a racial slur for the Mongols who invaded Europe in the 13th Century. Even that name was fucked up, it was an Eastern European tribe allied to them who were actually called the Tatars. Anyway, stuck-up Brits spread racist lies to the French that these ‘savages’ liked to tenderise raw meat by putting it under their saddles when on horseback. So they named steak tartare after them. And the sauce used to go with steak tartare.
nick_md wrote:I don't know if this makes a difference, but it's tartar sauce and steak tartare.
Roujin wrote:100% goes with fried chicken and fried chicken sandwiches due to their proximity to the venerable fish finger sammich.
nick_md wrote:I don't know if this makes a difference, but it's tartar sauce and steak tartare.
nick_md wrote:I had chips and gravy last week, glorious. I like fish sauce with Vietnamese rolls.
b0r1s wrote:It isn’t a gravy a gravy? A gravy isn’t technically a sauce because it’s a gravy. Maybe? Edit - is an oil a condiment?
Kow wrote:b0r1s wrote:It isn’t a gravy a gravy? A gravy isn’t technically a sauce because it’s a gravy. Maybe? Edit - is an oil a condiment?
Of course oil is a condiment.
b0r1s wrote:Add a smidge of rice wine vinegar to that fish sauce. You can thank me later.
afgavinstan wrote:Top sauce? Curry Sauce.
It looks like you're new here. If you want to get involved, click one of these buttons!