Whole Egg Mayonnaise for Chunky Sauce Tartare

This recipe is adapted from Delia's Complete How to Cook

Whole Egg Mayonnaise for Chunky Sauce Tartare
 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.

Then fold in all the other ingredients and finally stir in the lime juice.

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