and chives. It is commonly served with fried seafood dishes such as fish and chips, fish sandwiches and calamari. In Europe, it is also served with fried or grilled meats and fish such as veal trotter and grilled sole, and cold meat and seafood dishes.

Tartar sauce developed from eighteenth-century dishes served à la tartare, breaded meats and fish paired with pungent cold dressings. Nineteenth-century cookbooks contained yolk-free