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    Delia's Whole egg mayonnaise for chunky sauce tartare

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    Delia's Whole egg mayonnaise for chunky sauce tartare

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes


    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. 

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    Recipe adapted from Delia’s Complete How to Cook published by
    BBC Books 2009. © Delia Smith 2013
    To watch this recipe video, click here
    For more information about Delia's online cookery school go to www.deliaonline.com


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