Mary Berry's Easy Tartare Sauce

Rachel

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

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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.

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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

Keyword raw egg

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