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  Added: Jan 09, 2007  •  Visited (389)  •  Print version Print this recipe (66)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Creole Tartar Sauce
What You Need:
  • 3 egg yolks
  • 1½ cups olive oil
  • 1 tablespoon Creole mustard (see Glossary)
  • ¼ teaspoon ground hot red pepper (cayenne)
  • 1½ teaspoons salt
  • ½ cup finely chopped scallions, including 3 inches of the green tops
  • ½ cup finely chopped fresh parsley, preferably the flat-leaf Italian variety
  • ½ cup finely chopped dill pickles

  • How To Cook:
    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, ½ teaspoon at a time, making sure each addition is absorbed before adding more. By the time ½ cup of 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.

    To Make: about 2 to 3 cups
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Condiments » Oil
    Main Ingredient » Vegetables » Scallions
    Dish » Sauces & Condiments


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