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Creole Tartar Sauce
1
1
2
1
1
1
1
1
1
Egg
Tablespoon Minced garlic
Tablespoon Fresh lemon juice
Tablespoon Chopped parsley
Cup Olive oil
/4 Teaspoon Cayenne pepper
Tablespoon Creole or whole−grain mustard
Teaspoon Salt
/2 Fat; 0 Other Carbohydrates
Put the egg, garlic, lemon juice, parsley, and green onions in a food
processor and puree for 15 seconds. With the processor running, pour the oil
through the feed tube in a steady stream. Add the cayenne, mustard, and salt
and pulse once or twice to blend. Cover and let sit for 1 hour in the
refrigerator before using. Best if used within 24 hours.
Creole Tartar Sauce
189
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