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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.
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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.
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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.
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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.
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