Creole Tartar Sauce
Emeril Lagasse's sauce for Crawfish Boulettes. Made with a raw egg. Best used within 24 hours.
Ingredients
- 1 Egg
- 2 tsp Garlic, minced
- 2 tbsp Lemon juice, fresh
- 1 tbsp Parsley, chopped
- 1 tbsp Green onion, chopped
- 1 cup Olive oil
- 1/4 tsp Cayenne pepper
- 1 tbsp Creole mustard, or whole-grain mustard
- 1 tsp Kosher salt
Directions
- Puree the egg, garlic, lemon juice, parsley and green onions in a food processor for 15 seconds.
- With the processor running, pour the oil through the feed tube in a slow, steady stream. Add the cayenne, mustard and salt and pulse once or twice.
- Cover and refrigerate 1 hour before using.