Cream of tartar and tartar sauce might share the word “tartar,” but that’s about the only thing they have in common.
Confusing these two in the kitchen? Well, that’s a surefire recipe for culinary chaos—and a story you’ll be telling for years (probably with a laugh and a wince).
The main difference between the two is that cream of tartar is the secret weapon every baker swears by, while tartar sauce is the condiment that makes your fish and chips a little less, well, fishy.
Each has its own distinct role in the kitchen, and mixing the two is something your taste buds won’t forgive.
Cream of tartar: The unsung hero of the baking shelf
Let’s talk about cream of tartar. Despite its fancy name, it’s just potassium bitartrate, a powder formed from the sediment left over during wine production. Your favorite baking ingredient has roots in the winemaking process—talk about multi-talented!
When wine ferments, crystals form along the sides of barrels, which are collected and ground down to make the cream of tartar we know and love. This ingredient sounds impressive, but it also works wonders in the kitchen without ever stealing the spotlight.
- Stabilizes egg whites. You know those beautiful, fluffy peaks in a lemon meringue pie? That’s all thanks to cream of tartar. Just a pinch keeps your egg whites airy and stable.
- Stops sugar from crystallizing. If you’re a candy maker, you’ve got cream of tartar to thank for keeping your caramel or toffee smooth as silk. No gritty crystals here!
- Makes dough rise. Cream of tartar teams up with baking soda to help give baked goods their lift. If you ever run out of baking powder, don’t panic! You can make your own by mixing baking soda and cream of tartar.
It’s a flavorless powerhouse, and without it, your baked treats might fall flat—literally.
And here’s a fun fact: Louis Pasteur, the same guy who figured out how to pasteurize milk, studied cream of tartar in the 1800s. So, not only does it help you bake the perfect cake, but it also has some scientific cred!
Tartar sauce: The zesty fish companion
Now, let’s dive into tartar sauce—the tangy, zesty condiment that turns a basic fish fillet into a flavor-packed dish.
You’ll find it chilling in the condiment aisle next to ketchup and mustard, ready to save your seafood.
While cream of tartar is all about chemistry and precision, tartar sauce is a freestyle condiment. It’s a blend of creamy mayonnaise, briny chopped pickles or relish, and a splash of lemon juice for that zesty kick.
But really, the best thing about tartar sauce? You can customize it however you like. Want more tang? Throw in some capers. Feeling fancy? Add fresh herbs like dill or parsley.
If you’re into heat, a touch of horseradish or a dash of hot sauce can take it to the next level. You can even jazz it up with Worcestershire sauce or Dijon mustard if you’re feeling adventurous.
While its exact origins are murky, tartar sauce likely hails from France, the land of fancy sauces. The first recorded recipe for tartar sauce appeared in the 1860 cookbook Modern Cookery for Private Families.
Since then, it’s become a staple on seafood plates worldwide—from fish and chips to fried calamari.
Bonus point: Tartar sauce is also the unsung hero of fast food too (we’re looking at you, McDonald’s Filet-O-Fish).
The fascinating histories of cream of tartar and tartar sauce
Speaking of history, cream of tartar’s journey from wine barrels to your pantry is pretty cool.
As wine ferments, the leftover crystals used to be considered a waste product—until winemakers realized they could be ground into a fine powder with all sorts of magical baking powers. It wasn’t until Louis Pasteur began studying tartaric acid in the mid-19th century that it became a household name.
Tartar sauce has also been jazzing up seafood since its first recipe was printed in the mid-1800s, but it’s believed the French had been whipping up this tangy creation long before.
Whether paired with fried cod or dolloped on crab cakes, tartar sauce has earned its place as the go-to seafood condiment.
The bottom line: Know your tartars
When it comes to cream of tartar vs tartar sauce, you can’t get more different.
Cream of tartar is the silent, steady helper in your baked goods—it stabilizes, prevents crystallization, and helps your cakes rise without adding flavor. Meanwhile, tartar sauce is the zesty, customizable condiment that brings life to your fish dishes.
Whether you’re whipping up a flawless lemon meringue pie or adding zing to your fried fish, just be sure you’re grabbing the right “tartar.”
Mixing them up might not just confuse your taste buds—it could give you a meal to remember (for all the wrong reasons). But at least you’ll have a funny story for your next dinner party.
