This is my favourite fresh prawn dipping sauce! it works with most fresh sea food and its not as overpowering as tartare can be
Ingredients (makes 2 cups)
- 1/4 cup Dijon Mustard
- 1/4 cup Lime juice
- 3 Egg Yolks
- 300ml Olive oil
- 2 Garlic cloves crushed
- 1 salt to tast
Method
- In a food processor blend mustard, lime juice, garlic and egg yolks
- Add oil slowly at first then in a steady stream until completely blended
- season with salt as needed
Notes
Will keep for up to a week in a glass jar in the fridge
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