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Delia's Whole egg mayonnaise for chunky sauce tartare
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1 large egg
½ teaspoon sea salt
1 small clove garlic, peeled
½ teaspoon dry mustard powder
175ml of half groundnut oil and half extra virgin olive oil combined
1 tablespoon fresh coriander leaves, roughly chopped
1 hot pickled green chilli (Guindillas) finely chopped
1 heaped tablespoon capers, drained
4 cornichons, very roughly chopped
1 tablespoon lime juice
Freshly milled black pepper
Equipment: You will also need a small food processor with a feeding hole in the lid
Begin by breaking the egg into a processor or blender, add the salt, garlic and mustard powder (cover the larger feeding hole in the lid with a piece of cling film) then switch the motor on and, through the feeder tube, add the oil in a thin, steady trickle, pouring it as slowly as you can (it takes about 4 minutes).
When the oil is in and the sauce has thickened transfer to a bowl and add some black freshly milled pepper. The fold in all the other ingredients and finally stir in the lime juice.
This recipe was first published in Thu Aug 29 08:58:13 BST 2013.