Return to listing

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.

 
 

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Californian Grilled Fish Serves 2

Californian Grilled Fish

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?

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Christine2
27 Jul 2014 18:14
Coffee Break 10 cloves of garlic
28 Jul 2014 18:30
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Stovies!!!
27 Jul 2014 20:01
Can Anyone Help? Newsletter
28 Jul 2014 12:07
Books me too
17 Jul 2014 16:38
Equipment conventional method?
23 Jul 2014 10:44
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com