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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 August 2013.