The term Tartar indicates two types of preparations: a meat dish and a type of sauce.

The first is based on raw meat (usually fillet or sirloin of beef) chopped, mixed with anchovies, parsley, onion and minced capers, and then seasoned with oil, lemon juice, egg yolk, mustard or other spices.

The second one is a cold sauce made with crushed firm yolks diluted with oil, poured gradually as in the preparation of mayonnaise; gherkins, chopped capers and, possibly, chopped tarragon are then added to the mix. Tartar sauce accompanies boiled fish, hard-boiled eggs and other dishes etc.