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Tartar Sauce is a thick, whitish sauce that has mustard, tarragon and finely chopped vegetables in it such as onions, capers, and pickles. These days, it is mostly used as an accompaniment to fish or seafood.
You can buy jars of Tartar Sauce concentrate, which you then mix 1 to 3 with the mayonnaise (or crème fraîche or fromage-frais) of your choice.
Substitutes
You can mix up your own batch of Tartar Sauce using mayonnaise, relish and some mustard. Simple recipes for it are all over the place.
History
Hellman's introduced its commercial Tartar Sauce in jars in the 1920s. This was a natural move for Hellman's, as Tartar Sauce is based on mayonnaise, though more sophisticated versions now use crème fraîche or fromage-frais instead of the mayonnaise.
It's not certain when Tartar Sauce originated. It's a modern recipe, for sure. The French meat dish "Beef Tartare" was served with a piquant, thick whitish sauce that was called Tartar Sauce, and in the absence of better guesses, that seems to be what we have to go with. The idea of such a sauce isn't all that new though: versions of it exist in Medieval recipes, and those recipes themselves were inherited from the Romans. The French version, though, is based on mayonnaise, and that would put its earliest origins no earlier than the invention of mayonnaise, which probably happened in the mid 1700s.
The Tartar peoples of Mongolia were considered quite "rough". Beef Tartare is roughly-chopped beef, and Sauce Tartare is a sauce that is not quite smooth as it has bits of stuff in it, so I suppose a bit of a "rough sauce". Tartar Sauce has nothing to do with Cream of Tartar, nor is an a traditional recipe whipped up by the famous horsemen from Mongolia.
Literature & Lore
Sauce Tartare in French is usually translated as Tartar Sauce, though some people like to be fancier and retain the French "e" at the end of Tartar -- i.e. Tartare Sauce.
Also called:  Tartare Sauce Sauce tartare (French) Tartar-Sauce (German) Salsa tartara (Italian) Salsa tártara (Spanish)
Other entries for Sauces
Aillade, Albert Sauce, Allemande Sauce, Amazu Sauce, Awasezu, A.1. Steak Sauce, Banquière Sauce, Barbeque Sauce, Beurre Blanc, Béarnaise Sauce, Black Mint Sauce, Brown Butter, Brown Sauce (English), Butter Sauce, Chile con Queso, Chiri-zu Sauce, Coronation Sauce, Creamed Horseradish, Drawn Butter Sauce, Espagnole Sauce, Finadene Sauce, Fish Sauces, Gravy, Halford Sauce, Harissa, Hoisin Sauce, Hollandaise Sauce, Horseradish Sauce, Ketchup, Ketjap Manis, Marie Rose Sauce, Matelote Sauce, Melted Butter, Meunière Butter, Mint Sauce, Mojo Sauces, Mojo (Cuban), Mole, Murri, Nikiri Sauce, Nitsume Sauce, Noisette Butter, Normande Sauce, Paloise Sauce, Panade à la frangipane, Parisienne Sauce, Pasta Sauce, Pizza Sauce, Poivrade Sauce, Ponzu Sauce, Provençal Sauce, Reform Sauce, Rémoulade Sauce, Rice Wine, Salad Dressings, Salmuera, Salsas, Sambals, Sambi-Zu Sauce, Sanbai Zu Sauce, Sauce Béarnaise, Sauce Diane, Sauce Maltaise, Soubise Sauce, Soy Sauce, Sriracha, Sushi-zu, Tabasco Green Pepper Sauce, Tabasco, Tamari, Tapenade, Tartar Sauce, Teriyaki Sauce, Tonkatsu Sauce, Vatapá, Velouté Sauce, Walnut Sauce, White Sauce, Worcestershire Sauce, XO Sauce, Yakiniku Sauce, Yakitori Sauce
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Spreads, Tracklements, Vinegar, Wasabi
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