Tartar Sauce
SAUCES & CONDIMENTS Tartar Sauce for fried fish Roots of the Recipe POISSON · THE FISH COURSESauce à la Tartare Tartar sauce began as a way of serving food, not a recipe. In the 1700s, French, English and Polish cookbooks called breaded, grilled meat or fish “à la tartare” and served it with a sharp, […]
Cocktail Sauce
Sauces & Condiments Cocktail Sauce for oysters and shrimp Roots of the Recipe APPETIZERThe Oyster Cocktail Cocktail sauce started out on oysters, not shrimp. The oyster cocktail was oysters in a glass, dressed in a ketchup sauce, and by the late 1800s it was a standard on bar and restaurant menus across the West. It […]