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 minutes mins
Total Time 10 minutes mins
Basic mayo first
- 30 g raw egg (approx half an egg beaten)
- small garlic clove optional
- ½ tbsp lime juice
- ½ tsp mustard powder
- ⅛ 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
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.
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.