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Recipe

Creole Tartar Sauce

  • Yield: 1 1/3 cups

Ingredients

  • *1 egg
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped green onions
  • 1 cup olive oil
  • 1/4 teaspoon cayenne
  • 1 tablespoon Creole or whole-grain mustard
  • 1 teaspoon salt

Directions

  • Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
  • Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
  • *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell…"