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.

• Add to favourites
• Add to shopping list
• Print

This recipe is taken from The Delia Collection: Fish.

Method

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.