| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Chopped green onion |
| 1 |
c |
Olive oil |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
tb |
Creole or whole-grain mustard |
| 1 |
ts |
Salt |
INSTRUCTIONS
Put the egg, garlic, lemon juice, parsley and green onions in a food
processor and puree for 15 seconds. With processor running, pour the oil
through the feed tube in a steady stream. Add the cayenne, mustard and salt
and pulse to blend. Cover and let sit for 1 hour in the refrigerator before
using. Best if used within 24 hours.
This recipe yields 1 1/2 cups of tartar sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Emeril Lagasse
A Message from our Provider:
“When God ordains, He sustains.”