plural of tartarization

plural of steak tartare

(chemistry) potassium hydrogen tartrate (also called potassium bitartrate), a byproduct of wine manufacture, used in baking powder and in cooking to stabilize beaten egg whites.

(biochemistry) The aldaric acid, 2,3 dihydroxy-succinic acid, that occurs naturally in many plants, in wine and in tamarind; it is used as the salts cream of tartar and Rochelle salt.

A sauce made from mayonnaise and a chopped mixture of pickled gherkins, capers, olives and shallots; traditionally served with fish or other seafood.

Alternative spelling of tartare sauce

(medicine) A poisonous salt, potassium antimonyl tartrate, used as an expectorant

(archaic, colloquial) To discover someone is much stronger, much more dangerous, and/or much more violent than they appeared at first, especially after laying hands on them or (cant, obsolete) in a failed attempt to rob someone who turns out to be a stronger robber.

(chemistry, obsolete) potassium carbonate

A dish made of raw minced beef steak, often served with onions, capers and other ingredients