Tartar Sauce

Name: Tartar Sauce
Yield: about 1 1/4 cups
Ingredients: 1 large egg; 1 tablespoon minced garlic; 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh parsley leaves; 2 tablespoons chopped green onions or scallions (green part only); 2 teaspoons drained sweet pickle relish; 1 cup vegetable oil; 1/4 teaspoon cayenne; 1 tablespoon Creole or whole-grain mustard; 1 teaspoon salt

Getting reviews...

Level: Easy

Yield: about 1 1/4 cups

Level: Easy

Yield: about 1 1/4 cups

Ingredients

1 large egg

1 tablespoon minced garlic

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley leaves

2 tablespoons chopped green onions or scallions (green part only)

2 teaspoons drained sweet pickle relish

1 cup vegetable oil

1/4 teaspoon cayenne

1 tablespoon Creole or whole-grain mustard

1 teaspoon salt

Directions

Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds. With the motor running, pour the oil through the feed tube in a slow 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.

Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999