Creole tartar sauce

Recipe Categories : | Sauces |

Ingredients :

  • 3 egg yolks
  • ½ cup finely chopped scallions, including 3" of the green tops
  • 1½ cups olive oil
  • 1 tbsp creole mustard 
  • ½ cup finely chopped fresh parsley
  • ¼ tspn cayenne pepper
  • 1½ tspn salt
  • ½ cup finely chopped dill pickles

Preparation and Cooking Instructions

  1. With a wire whisk or a rotary or electric beater, beat the egg yolks vigorously in a deep bowl for about 2 minutes, until they thicken and cling to the whisk or beater when it is lifted from the bowl.
  2. Beat in ½ cup of the oil, small amounts at a time, making sure each addition is absorbed before adding more. By the time ½ cup of the oil has been beaten in, the sauce should have the consistency of thick cream. Pour in the remaining oil in a slow, thin stream, beating constantly.
  3. Add the Creole mustard, red pepper and salt, and continue to beat until the sauce is smooth. Then stir in the chopped scallions, parsley and pickles, and taste for seasoning.
  4. The Creole tartar sauce may be served immediately or if you prefer, it may be covered tightly and refrigerated for 2 or 3 days before serving. Makes about 2 to 3 cups.
  5. Note for the cook : Creole mustard is a pungent prepared mustard made from brown mustard seeds. As a substitute, use any strong-flavored prepared brown mustard.
  6. Recipes using this include Fried Frogs Legs