Mary Berry's Easy Tartare Sauce
A creamy tangy sauce perfect for fish and as a dip.
Equipment
Ingredients
- 1 Egg (Free range or organic)
- 1½ tsp Sugar
- ½ tsp Mustard Powder
- Salt and Pepper
- 300 ml Sunflower Oil (or Rapeseed Oil)
- 1 Lemon (Juice of)
- 1 tbsp Gherkins (finely chopped)
- 1 tbsp Capers (finely chopped)
- 1 tbsp Parsley (finely chopped)
- 2 tbsp Tarragon (finely chopped)
Instructions
- Puree the egg, sugar, mustard powder and salt and pepper in a food processor until smooth. Add the oil, pouring in a steady stream, and puree until the mixture is very thick and all the oil has been incorporated.
- Add the juice of the lemon and puree again. Transfer to a bowl and stir in the gherkins, capers, parsley and tarragon.
- Cover and leave for 1 hour to allow the flavours to blend.
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Nutrition
Calories: 174kcalCarbohydrates: 2gProtein: 1gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gTrans Fat: 0.001gCholesterol: 11mgSodium: 32mgPotassium: 49mgFiber: 0.3gSugar: 1gVitamin A: 60IUVitamin C: 4mgCalcium: 15mgIron: 0.4mg
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