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.
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith's Summer Collection and The Delia Collection: Fish.
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Spread home-made tartare sauce, breadcrumbs and cheese over any white fish fillets for a lunch or supper dish in minutes. Who says fast food is a bad idea?
Most Popular recipes
Win Kenwood kitchen equipment
01 Aug 2015 11:37
Week 3 winner
29 Jul 2015 17:34
30 Jul 2015 07:34
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
01 Aug 2015 16:52
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
Oxalis aka Oca
01 Aug 2015 18:09