Whole Egg Mayonnaise for Chunky Sauce Tartare


This sauce has a mayonnaise base, which in this case is made by the quick method: that is, using a whole egg and a food processor blender.  

The sauce will keep in a clean screw-top jar in the refrigerator for up a week. It can be served with any plain-grilled fish, fishcakes and it does go really well with Shallow Fried Fish and Fried Skate Wings (see related recipes below).

The Delia Online Cookery School: You can now watch how to make Chunky Tartare Sauce in our video, just click the image to play.

A picture of Delia's Complete How to Cook

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

  • method
  • Ingredients


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.


Equipment: You will also need a small food processor with a feeding hole in the lid

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