<P> Tartar sauce (in the UK, New Zealand and Australia, tartare sauce) is a mayonnaise or aioli - based sauce, typically of a rough consistency . It is often used as a condiment with seafood dishes . </P> <P> Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil, garlic, lemon juice), with certain other ingredients added . In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill . US recipes may include chopped pickles or prepared green sweet relish, capers, onions (or chives), and fresh parsley . Chopped hard - boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions . Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard . </P> <P> The sauce and its name have been found in cookbooks since the 19th century . The name derives from the French sauce tartare, named after the Tatars (ancient spelling in French of the ethnic group: tartare) from the Eurasian Steppe, who once occupied parts of Russia . </P>

Where does the name tartar sauce come from
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