Mary Berry's Easy Tartare Sauce

Rachel

A creamy tangy sauce perfect for fish and as a dip.

No ratings yet - be the first to rate and comment on this recipe

Print Recipe Pin Recipe Save

Prep Time 10

Total Time 10

Course Dinner, Side Dish

Cuisine British

Servings

Calories 174 kcal

Equipment

1 Mini Food Chopper

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.

Digital Recipe Planner For Food Lovers

Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!

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

Keyword raw egg

Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!