Creole Tartar Sauce

Total Time:
1 hr 5 min
Prep:
5 min
Inactive:
1 hr

Yield:
1 1/3 cups
Level:
Easy

Ingredients
  • 1 egg*
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley leaves
  • 2 tablespoons chopped green onions
  • 1 cup olive oil
  • 1/4 teaspoon cayenne
  • 1 tablespoon Creole or whole-grain mustard
  • 1 teaspoon salt
  • *Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell
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.


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