a small ceramic bowl containing lime and coriander tartare sauce with a fresh coriander leave on top

Lime and coriander tartare sauce

a small ceramic bowl containing lime and coriander tartare sauce with a fresh coriander leave on top

Lime and coriander tartare sauce

This has such a nice fresh taste to it. Use it for the lime and coriander crumbed cod. The recipe is below.
Prep Time 10 mins
Total Time 10 mins

Equipment

  • Food processor without it it will take ages to whisk!

Ingredients
  

Basic mayo first

  • 30 g raw egg (approx half an egg beaten)
  • small garlic clove optional
  • ½ tbsp lime juice
  • ½ tsp mustard powder
  • tsp ground white pepper
  • ¼ tsp ground sea salt
  • 175 ml light in colour olive oil

Tartare ingredients

  • 1 tbsp capers drained and dried on kitchen towel
  • ½ gherkin sliced preferably Mrs Elswoods sugar free Haimisha
  • 1 tbs chopped fresh coriander

Instructions
 

  • In a food processor, put all the basic mayo ingredients apart from the oil.
  • Turn the machine on and process for 20 seconds, then start pouring the oil in a slow thin steady stream.
  • When all of the oil is added, turn off the processor and you should have a thick mayo.
  • Add the tartare ingredients and process until well combined.

Notes

If you already made a batch of my mayo then you can just add finely chopped capers, finely chopped gherkin, chopped coriander and lime juice.
It will keep in a lidded jar for up to 2 weeks.
Here is the recipe link for Lime and coriander crumbed cod.

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