Whole Egg Mayonnaise for Chunky Sauce Tartare
|Oven temperatures and Conversions|
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|Equipment: You will also need a small food processor with a feeding hole in the lid|
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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This recipe can be made using plaice, sea bass, cod or haddock
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