Coriander and Lime Tartare Sauce

This will keep in a clean screw-top jar in the fridge for up to a week. It is lovely with Californian Grilled Fish.

Serves 2

This recipe is taken from Delia Smith's Summer Collection and The Delia Collection: Fish.

Coriander and Lime Tartare Sauce
 1 large egg
 1/2 teaspoon sea salt
 1 small clove garlic, peeled
 1/2 teaspoon dry mustard powder
 6 fl oz (175 ml) light olive oil
 1 dessertspoon lime juice
 1 tablespoon fresh coriander leaves
 1 heaped tablespoon salted capers, rinsed and patted dry
 4 cornichons, drained
 freshly milled black pepper


Begin by breaking the egg into a processor or blender, add the salt, garlic and mustard powder, 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 2 minutes).

When the oil is in and the sauce has thickened, add some pepper and all the other ingredients.

Now pulse until the ingredients are chopped – as coarsely or as finely as you want.

Lastly, taste to check the seasoning, then transfer to a serving bowl.

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