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Creole Tartar Sauce

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Submitted by: texaslinda3089089

 

Serve this spicy tartar sauce over fish and seafood. It contains Creole or whole-grain mustard and ground red (cayenne) pepper for a bit of "hotness." It contains an uncooked egg, so food safety and proper chilling are important.
 

Ingredients

  • 1 egg
  • 1 tbsp. minced garlic
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. chopped parsley
  • 2 tbsp. chopped green onions
  • 1 cup olive oil
  • 1/4 tsp. cayenne pepper
  • 1 tbsp. Creole or whole-grain mustard 1 tsp. salt

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Method

Put the egg, garlic, lemon juice, parsley and green onions in a food processor and process for 15 seconds. With the processor running, pour the oil through the feed tube in a slow, steady stream. Add the cayenne, mustard, and salt; pulse once or twice to blend. Cover and let stand for 1 hour in the refrigerator before using. Best if used within 24 hours. Makes about 1 1/3 cups.

 

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Number of Servings:

 

Submitted by: texaslinda3089089 ()

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