Creole Tartar Sauce
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Wednesday, 22 June 2011 23:11
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3 egg yolks 1 ½ cups olive oil 1 TBS Creole mustard ¼ tsp cayenne pepper 1 ½ tsp salt ½ cup finely chopped shallots ½ cup finely chopped parsley ½ cup finely chopped dill pickles (or relish) Beat egg yolks with electric...

 

  • 3 egg yolks
  • 1 ½ cups olive oil
  • 1 TBS Creole mustard
  • ¼ tsp cayenne pepper
  • 1 ½ tsp salt
  • ½ cup finely chopped shallots
  • ½ cup finely chopped parsley
  • ½ cup finely chopped dill pickles (or relish)
  1. Beat egg yolks with electric mixer in deep bowl for about 2 minutes until thickened
  2. Add oil very slowly, beating continuously until sauce is thickened
  3. Add mustary, cayenne, and salt and beat until sauce is smooth
  4. Stir in shallots, parsley, and pickles and taste for seasoning

Makes about 3 cups

May be served immediately or covered and refrigerated for 2-3 days before servin

 

Last Updated on Wednesday, 06 July 2011 03:02