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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.

A picture of Delia's Summer Collection

This recipe is from Delia's Summer Collection. Serves 2

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  • method
  • Ingredients


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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