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Whole Egg Mayonnaise for Chunky Sauce Tartare


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


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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