Exploring the Differences: Tartar Sauce vs Cream of Tartar

Though both items include the word 'tartar' in their names, they are entirely different in their origins, uses, and applications. Whether you are a seasoned chef or a beginner in the kitchen, understanding the distinction between tartar sauce and cream of tartar is crucial for any culinary journey.

What is Tartar Sauce?

Tartar sauce is a condiment that has its origins in France, specifically in a dish known as sauce tartare. This sauce is primarily made from mayonnaise, chopped pickles, and fresh herbs, and is often served alongside seafood such as fish.

The key ingredients in making tartar sauce are:

Mayonnaise: The base of the sauce, providing a creamy texture and richness. Chopped Pickles: Adds a tangy, salty flavor and a crunchy texture. Herbs (often parsley or dill): Enhance the overall flavor of the sauce with aromatic nuances.

Tartar sauce is usually served in small jars and can be found in many seafood restaurants. It is commonly used as a spread or dipping sauce for fish and seafood.

What is Cream of Tartar?

Cream of tartar, also known as potassium bitartrate, is a white, fine, acidic powder. It is not related to cream but rather to tartaric acid. This acidic powder is often used as a leavening agent in baking, helping to make baked goods rise correctly.

Cream of tartar is typically sold in small bottles and is used sparingly in recipes. Its primary function is to adjust the pH level, enhance flavor, and encourage the formation of foam in egg white mixtures, such as in meringues.

The Fascinating Origins of Cream of Tartar

Cream of tartar is actually a by-product of the wine-making process. In the winemaking industry, tartaric acid is naturally present and is a critical component in the stability and quality of wine. During the winemaking process, potassium bitartrate, or cream of tartar, precipitates out as crystals and is collected.

Application in Baking: It is used in various baking recipes to improve texture, enhance flavor, and assist in the wetting of starch. Role in Egg Whites: When added to egg whites, it helps them to foam and stiffen, making them ideal for creating meringues and other delicate pastries. Science Behind It: When mixed with a base like baking soda, cream of tartar creates bubbles, which help dough rise, making it useful in recipes such as biscuits, cakes, and pastries.

This versatile powder not only enhances the baking process but also has a range of culinary applications, including pickling cucumbers and adjusting the pH of certain recipes for better flavor profiles.

Myth Debunking: Tartar on Teeth and Tartare Steak

If you've ever wondered if tartar sauce is used to treat tartar on your teeth or if it's a key ingredient in tartare steak, the answer is no. Tartar on your teeth is a calcified deposit of bacteria and food particles that requires professional dental intervention, and tartare steak is a type of steak that is seared and served rare, often with a compound sauce that can contain various ingredients but is distinct from tartar sauce.

Both tartar sauce and cream of tartar are misunderstood due to their similar names, but they serve very different purposes in the kitchen. Pondering the differences can prevent confusion and help in utilizing these ingredients correctly in your cooking endeavors.